Undeniably the treat for the healthy sweet-teeth among us, it is a treat the grows on you. Once you make it, cool it down, then try to cut small pieces. The longer you manage to keep it tightly covered in the fridge the better it gets and easier to divide. The trick is to keep it long enough to spot the difference!
The process is really straight forward, The devil is in preparation of all the ingredients.. Once you have all small bowls ready, you are flying!
The quantities below will produce a baking sheet layer (maybe 4 cm tall?) of sweet poison. How you choose (or manage) to cut it into individual bars is really a question of will and skill..
For caramel filling you have
- 300g vanilla caramels, without wrappers
- 400ml sweetened condensed milk
- 60g butter
For an incredible cookie dough :
- 165g unsalted butter
- 300g brown sugar (can go directly into a large bowl with butter)
- 130g creamy peanut butter
- 2 eggs, room temperature
- 1 tbsp vanilla
- 300g flour
- 120g old fashioned oats (large, not the quick-cook ones; you can place them directly in the flour bowl)
- 2 1/2 tsp baking powder(drop into flour bowl)
- 1 tsp salt (drop into flour bowl)
- 400g chocolate chips (can go together with peanut butter chips and toffee bits into the small bowl)
- 175g peanut butter chips (can go together with chocolate chips and toffee bits into the same bowl)
- 160g toffee bits (can go together with peanut butter chips and chocolate chips into the same bowl)
- Line a baking dish (22×28 cm) with parchment paper
- Combine flour, oats, baking powder, and salt in a small mixing bowl
- Place caramels with butter and sweetened condensed milk in a small saucepan
- Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is smooth. This will take a good 10 minutes. Set aside.
- Preheat oven to 350 degrees.
- 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.
- Replace the mixer in your hand with a large wooden spoon or spatula.
- Add the flour mixture to the buttery-eggy bowl, slowly stirring until well combined.
- Stir in the chocolate chips, peanut butter chips, and toffee bits. This is a bit hard, but can be done, no rush. Mind the stuff left at the bottom of the bowl, it has to be gently blended with the rest.
- Spread 2/3 of the dough on the bottom of the pan. Be patient, help yourself with the silicone spatula, slide the stuff horizontally, try to achieve a levelled layer.
- Slowly pour caramel mixture evenly over the dough, spread with a spoon if necessary.
- Drop the remaining dough on top by the teaspoon. It doesn’t have to be perfect! Various size blobs will work their way in the oven, just help them distribute the dough across somewhat everywhere..
- Bake for about 40 minutes (until a lightly brown on the top).
- Let cool completely and then cut into bars or squares. Still do not know anyone who will eat more than one small square at the time, but..
