Incredible peanut butter and caramel cookie bars. These delectable Knock You Naked Bars will have you completely smitten after just one bite. You can whip up a batch of these decadent bars in no time with this simple recipe. And you’d better make a lot of them since these tasty bars will vanish in no time. The entire pan may be yours to keep a secret!
Ingredients:
2 one-fourth cup of all-purpose flour
Just one teaspoon of baking soda
a pinch of salt and a cup of melted butter
Sugar, 3/4 cup
3/4 ounces of brown sugar, granulated
A single teaspoon of vanilla extract
2 eggs
Two cups of semisweet chocolate chips
Caramel Reduction
Condensed milk, 5 ounces
1 bag (14 ounces) (14 oz) caramels
Peanut butter, half a cup
DIRECTIONS:
Turn the temperature up to 375 degrees. Prepare a 9×13-inch greased pan.
In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter with the sugars and vanilla until smooth. Eggs should be added one at a time and thoroughly mixed in between each addition. Slowly incorporate the flour mixture. Throw in some chocolate chips and mix.
Half of the cookie dough should be placed in the baking dish. Put in the oven and set the timer for eight to ten minutes. Pull out of the oven.
Melt caramels and evaporated milk in a double boiler while the cookie dough bakes. After the caramels have melted, stir in the peanut butter. Completely melt. To be used on a base of baked cookie dough.
The leftover cookie dough should be dropped by spoonfuls onto the caramel filling.
Put in the oven and cook for about 15 to 20 minutes, or until the food is lightly browned.
Ingredients
- 2 one-fourth cup of all-purpose flour
- Just one teaspoon of baking soda
- a pinch of salt and a cup of melted butter
- Sugar, 3/4 cup
- 3/4 ounces of brown sugar, granulated
- A single teaspoon of vanilla extract
- 2 eggs
- Two cups of semisweet chocolate chips
- Caramel Reduction
- Condensed milk, 5 ounces
- 1 bag (14 ounces) (14 oz) caramels
- Peanut butter, half a cup
Instructions
Turn the temperature up to 375 degrees. Prepare a 9x13-inch greased pan.
In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the butter with the sugars and vanilla until smooth. Eggs should be added one at a time and thoroughly mixed in between each addition. Slowly incorporate the flour mixture. Throw in some chocolate chips and mix.
Half of the cookie dough should be placed in the baking dish. Put in the oven and set the timer for eight to ten minutes. Pull out of the oven.
Melt caramels and evaporated milk in a double boiler while the cookie dough bakes. After the caramels have melted, stir in the peanut butter. Completely melt. To be used on a base of baked cookie dough.
The leftover cookie dough should be dropped by spoonfuls onto the caramel filling.
Put in the oven and cook for about 15 to 20 minutes, or until the food is lightly browned.