Ingredients :
Caramel Filling
11 oz bag vanilla caramels
14 oz can sweetened condensed milk
4 Tbls butter
Cookie Dough
12 Tbls unsalted butter
2 c light brown sugar
1/2 c creamy peanut butter
2 eggs, room temperature
1 Tbls vanilla
2 c flour
1 c old fashioned oats
2 1/2 tsp baking powder
1 tsp salt
2 cup chocolate chips
1 cup Reese’s peanut butter chips Beth used peanut butter cups chopped up
1 cup Heath toffee bits
Directions :
Preheat oven to 350 degrees.
Line a 9×13 inch baking dish with parchment paper.
Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk.
Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth
Cream butter and sugar together in a large mixing bowl. Add peanut butter and continue mixing.
Add eggs one at a time, mixing well after each egg. Add in vanilla.
Combine flour, oats, baking powder, and salt in a small mixing bowl.
Add the flour mixture slowly stirring until well combined.
Stir in the chocolate chips, peanut butter chips, and toffee bits.
Spread 2/3 of the dough on the bottom of the pan.
Slowly pour caramel mixture evenly over the dough.
Drop the remaining dough on top by the teaspoon. It doesn’t have to be perfect!
Bake for about 30 minutes. Let cool completely and then cut into bars.
