Caramel Peanut Butter Almost S'mores Cookie Bars

This brownie recipe, Caramel Peanut Butter Almost S'mores Cookie Bars, leans on eggs, vanilla and baking powder. It makes 24 bars and takes about 50 minutes.

• Yield 24 bars
• Ready in 50 minutes
• Prep 25 minutes
• Cook 25 minutes

Ingredients

Graham Cookie Base

• 1 cup ( 227 g ) salted butter , softened to room temperature
• 1 ½ cups ( 318 g ) packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 cups ( 284 g ) all-purpose flour
• 2 cups ( about 200 g ) crushed graham cracker crumbs , about 18 rectangle crackers
• 1 teaspoon baking powder
• ¼ teaspoon salt

Caramel PB Layer

• 10-12 ounces ( 283-340 g ) soft caramels , unwrapped
• ⅓ cup cream or milk
• ½ cup ( 128 g ) creamy peanut butter , I use a heaping 1/2 cup
• ½ teaspoon vanilla extract
• 1 ½ to 2 cups ( 255 to 340 g ) semisweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil or parchment paper, leaving a 2-inch overhang on the longer sides for easy removal of the bars after baking. Grease evenly with cooking spray and set aside.
2. In an electric stand mixer or in a large bowl with a handheld electric mixer, beat the butter and sugar until light and fluffy, 1-2 minutes. Beat in the eggs and vanilla until well combined.
3. Add the flour, graham cracker crumbs, baking powder and salt. On low speed, mix until combined.
4. Press half (or slightly more than half) of the dough evenly on the bottom of the prepared pan.
5. In a microwave-safe bowl, combine the caramels and cream (or milk) and microwave in 1-minute increments, stirring in between, until melted and smooth. Stir in the peanut butter and vanilla until well-combined.
6. Spread the caramel/PB mixture over the layer of cookie dough in the pan. Sprinkle with chocolate chips. Crumble the remaining cookie dough over the top in small pieces.
7. Bake the bars until golden brown but still soft (don't over bake!), about 20-25 minutes. The caramel may seem runny but if the cookie dough part is golden and soft-set, take the bars out. Cool completely. Cut into squares and serve (chilled, room temp or warm).

Cool the pan before you lift the squares.