Description

Peanut Butter Caramel Toffee Cookie Bars

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 32 bars

A chewy, decadent dessert loaded with chocolate, caramel, and toffee—perfect for parties, potlucks, or a sweet everyday treat.

Ingredients

Scale

2 cups unsalted butter, softened
2 cups granulated sugar
2 cups packed brown sugar
4 large eggs, room temperature
2 tsp vanilla extract
5 cups all-purpose flour
2 tsp baking soda
1 tsp salt
1½ cups creamy peanut butter (or sunflower seed butter for nut-free)
1½ cups thick caramel sauce (plus extra for drizzling)
1½ cups toffee bits
2 cups semi-sweet chocolate chips
1 cup chopped roasted peanuts (optional)
Flaky sea salt, for finishing

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C). Line a 13×18-inch half-sheet pan with parchment, leaving overhang for easy lifting.

2. Cream Butter & Sugars

In a large bowl, beat butter, granulated sugar, and brown sugar on medium-high until light and fluffy (2–3 minutes).

3. Add Eggs & Peanut Butter

Beat in eggs one at a time, then mix in vanilla and peanut butter until smooth.

4. Incorporate Dry Ingredients

In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture, mixing on low just until combined.

5. Fold in Mix-Ins

Gently fold in chocolate chips, toffee bits, and chopped peanuts with a spatula.

6. Layer the Dough

Spread half of the dough evenly in the pan. Drizzle 1½ cups caramel over the base. Dollop remaining dough on top and gently spread, leaving some caramel exposed.

7. Bake

Bake 25–30 minutes, until golden and set around the edges (center may look slightly soft). Cool completely in pan on a wire rack.

8. Finish & Slice

Lift bars using parchment overhang. Drizzle extra caramel and sprinkle with flaky sea salt. Slice into 32 bars using a sharp knife.

Notes

Nut-Free: Use sunflower seed butter and seeds instead of peanuts.
Double Chocolate: Replace ½ cup flour with cocoa powder.
Pretzel Crunch: Swap peanuts for crushed salted pretzels.
Oatmeal Texture: Replace 1 cup flour with 1 cup old-fashioned oats.
Storage: Layer with parchment and freeze up to 3 months.

Nutrition

Calories: 350cal Per Serving
Sugar: 25g
Fat: 20g
Carbohydrates: 38g
Protein: 5g