Wednesday, December 2, 2015

Gooey Chocolate Chip Caramel Peanut Butter Bars

Gooey Chocolate Chip Caramel Peanut Butter Bars

  • 2 (16 oz.) packages of refrigerated chocolate chip cookie dough 
  • ½ cup evaporated milk
  • 60 whole caramels (unwrapped)
  • ½ cup peanut butter (melted-you can melt it in microwave)
  • 1/3 cup semi-sweet chocolate chips

  • Preheat oven to 375° F and grease 9 x 13-inch jelly-roll pan (baking sheet or pan with rims).
  • Spread one package of cookie dough into prepared pan and bake for 8 to 10 minutes. 
  • Remove pan from oven and set aside.
  • In a double boiler (a metal bowl set over a saucepan of boiling water) melt caramels with ½ cup evaporated milk.
  • When melted and combined, add ½ cup melted peanut butter and pour over cookie base. 
  • Sprinkle chocolate chips as evenly as you can over the caramel.
  • With the second package of cookie dough, drop dough by rounded tablespoonfuls evenly onto caramel and chocolate chips mixture; press down lightly.
  • Bake for 15 to 20 minutes or until golden brown and edges are set. 
  • Cool in pan on wire rack.

Until next time, when we can chit-chat again! T.

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