Ingredients
Method
- Line an 8x8 pan with parchment paper.
Make the caramel:
- Place the sugar into a saucepan over low-medium heat. Stir often, until the sugar begins to clump and melt. Continue to stir until the sugar melts completely.**
- Remove from heat and add in the butter, whisking until combined. Add the cream and whisk until combined.
- Place back onto low-medium heat, continuously stirring, until it gets bubbly. Stir for another minute or so.
- Remove from heat and stir in the vanilla and salt.*** Set aside while you make the remaining layers
Make the cookie dough:
- Beat the butter, sugar, milk and vanilla until light and fluffy. Add in the flour and salt and mix until combined. Mix in the chocolate chips.
Make the chocolate peanut butter layer:
- Add the chocolate and peanut butter to a microwave safe bowl and microwave in 30 second intervals, until melty and creamy.
Assemble the layers:
- Press the cookie dough into the bottom of the prepared pan.
- Line 16 chocolate sandwich cookies evenly across the cookie dough. Break up the remaining cookies and fit them into the empty spaces between the cookies.
- Pour the caramel over the cookies and spread so that it evenly covers the cookies and falls into the spaces between the cookies.
- Finally, pour the chocolate peanut butter layer on top and evenly spread over the caramel.
- Chill for at least 2 hours, then slice into 9 large bars or 36 mini bars.
- Store leftovers in an airtight container in the fridge or freezer.
Notes
*Measure your flour using this method. If you’re worried about risks with raw flour, toast it first for ~5mins at 350°F!
**You'll need some patience for this. Continuously stir the sugar and don't increase the heat past medium if it's not melting, it'll take a few minutes before it begins to melt at all!
***You might want to strain the caramel at this stage to remove any crunchy chunks of sugar that remain.