Peanut Butter and Caramel Cookie Bars

You are in for a treat today :-)

Peanut butter and caramel cookie bars 3I had an absolutely lovely holiday in Cephalonia with my husband and family last week.  Beautiful weather, family and a pool, what more could I ask for? :-) I took my DSLR camera with me, fully intending to take lots of photos.  Not once did it make it out of the bag :-) I will make it up to you this week with a little holiday report and some smartphone photos!

Back to today’s recipe…

Peanut butter and caramel cookie bars 6 Peanut butter and caramel cookie bars 5John has just tried a piece of this and I fear I won’t be seeing anything of the pieces left in the fridge šŸ˜‰ Mixing soft peanut butter cookie base with peanut butter, caramel and extra chocolate has happily paid off!

The base comes from my Soft Baked Peanut Butter Cookies, which takes a little bit longer to bake in bar form (around 15 minutes).  The cookie base is so soft, with the barest hint of chew on the outside edges.  It takes mind over matter for me not to eat all of the batter for this cookie base, as soon as you add the peanut butter and vanilla it smells amazing.  Now I’m not encouraging you to eat raw egg, however, just sneak a tiny taste of the raw cookie dough :-)

The base is topped with a mixture of caramel and peanut butter.  Yes.  Caramel mixed with melted peanut butter.  Amazing.  How I haven’t mixed the two together before, I don’t know.  But I’m glad I did :-)  Extra melted chocolate finishes the layers, which provides a nice texture contrast.  I challenge you to stop at one piece of this šŸ˜‰

Peanut butter and caramel cookie bars 1Hope you’ve had a lovely week.  It’s nice to be back :-)

Peanut Butter and Caramel Cookie Bars
Yields 16
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For the cookie base
  1. 115g (1/2 cup) soft butter
  2. 255g (1 and 1/2 cups) smooth peanut butter
  3. 55g (1/4 cup) caster sugar
  4. 150g (3/4 cup) light brown sugar
  5. 1 large egg
  6. 1/2 tsp bicarbonate of soda
  7. 1/2 tsp baking powder
  8. 1 1/4 tsp vanilla extract
  9. 185g (1 and 1/2 cups) plain flour
  10. 60g (1/2 cup) peanut butter chips
  11. 50g (1/3 cup) milk chocolate chips
  12. 50g (1/3 cup) white chocolate chips
For the caramel/peanut butter layer
  1. 397g (1 tin) caramel
  2. 200g (1 cup) smooth peanut butter
For the chocolate layer
  1. 100g (1/2 cup) melted white chocolate
  2. 100g (1/2 cup) melted milk chocolate
  1. First make the cookie base. Preheat the oven to 180C/Gas 4 and line an 8 inch square tin with baking paper. Cream the butter and sugars together, then beat in the peanut butter.
  2. Beat in the egg, followed by the vanilla extract. Fold in the dry ingredients, then fold in the peanut butter chips and chocolate chips. Press the dough into the prepared tin and bake for around 15 minutes, until just browned around the edges.
  3. Cool the cookie base completely on a wire rack. To make the caramel, boil a tin of condensed milk for around 3 hours completely covered in water (tin unopened). This can be done as far in advance as you wish. Melt the peanut butter and mix with the caramel until smooth. Spread this over the cookie base, then chill in the fridge for 30 minutes.
  4. After 30 minutes, spread the melted chocolate over the caramel/peanut butter and swirl with a knife. Leave to chill in the fridge for at least another 30 minutes.
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Baking Joy



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  1. Nothing has ever looked more delicious!!!

  2. Can’t wait to see some pictures from your trip, sounds like you had a relaxing time! :)

    These cookie bars look great, definitely on the list of my Friday treats! It’s a new tradition I started to feed my friends goodies every Friday! :)
    Pamela @ Brooklyn Farm Girl recently posted…National Can-It-Forward Day + Ball Canning GiveawayMy Profile

    • I had a lovely relaxing time thank you Pamela :-) Love your Friday tradition…think I may start that on a Monday at my new workplace as I normally have lots of baked products left over from the weekend!

  3. This is SPEAKING to me and calling my name! Looks amazing and combines my favorites: peanut butter, caramel and chocolate.
    Madison recently posted…Cinnamon Raisin Swirl BreadMy Profile

    • It’s calling my name too from the fridge Madison :-) Favourite combination ever is peanut butter and chocolate, adding caramel to the mix makes it very awesome :-)

  4. I’m in peanut butter heaven! These look so yummy! Pinning to make. :)

  5. I just found this link through Pinterest I thought they look amaaaazing, so clicked for the recipe! I’m craving them now, they look delicious! Will definitely try this recipe out! x

  6. What is caster sugar?? Would it be plain white sugar?

  7. Hi Joy,
    These have all my favorites in them. Thanks for the recipe, however I do not know what a tin of caramel is.

    • Hi Laura :-) I love this recipe! Caramel can be made by boiling a tin of condensed milk (unopened) covered with water for around 4 hours (keep the water topped up), then leaving to cool. Failing that, any good thick store bought toffee/caramel would work. Let me know how you get on :-)

  8. I am soo glad I made these! Everyone at worked raved. I doubled it and cut butter back to 3/4 cup instead of 2 and it worked. and cut back pb a bit in the cookie. I used my homemade salted caramel for the filling which is always a plus! thanks for this amazing recipe :)

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