Peanut Butter Caramel Chocolate Chip Cookie Bars Recipe

Ingredients

1

                        pouch (17.5 oz) Betty Crocker™ Peanut Butter Cookie Mix

Vegetable oil, water and egg called for on peanut butter cookie mix pouch

1

                        pouch (17.5 oz) Betty Crocker™ Chocolate Chip Cookie Mix

Butter and egg called for on chocolate chip cookie mix pouch

1

bag (11 oz) caramels, unwrapped

1/4

cup heavy whipping cream

2

cups semisweet chocolate chips (12 oz)

Preparation

Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray. Make peanut butter cookie dough as directed on pouch. Press dough evenly in bottom of pan.

Make chocolate chip cookie dough as directed on pouch. Drop dough by spoonfuls over peanut butter cookie dough. Using metal spatula, evenly spread dough to cover peanut butter cookie dough layer.

Bake 25 to 28 minutes or until toothpick inserted in center comes out clean and edges are set. Remove from oven to cooling rack. Cool 5 minutes.

Meanwhile, in 2-quart saucepan, heat caramels and whipping cream over medium heat, stirring constantly, 5 to 10 minutes or until caramels are melted. Remove from heat. Spread over warm cookie base. Bake about 5 minutes or until caramel is set in center. Return to cooling rack.

Sprinkle chocolate chips evenly over top. Let stand 5 minutes; spread melted chips evenly over top. Refrigerate bars until chocolate is firm, about 3 hours.

Let bars stand 30 minutes before cutting. Remove bars from pan by lifting foil; peel foil away. Cut into 8 rows by 5 rows. Store loosely covered in refrigerator.

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