Peanut Butter Caramel Cookie Bars

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

caramel sauce

🥗Healthier: date caramel

💰Cheaper: homemade caramel

Date caramel is a healthier, natural sweetener alternative.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar chunks

Dark chocolate chips reduce sugar while maintaining flavor.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter has less sugar and is a good alternative for allergies.

Grease a 9 by 13 inch pan with butter or cooking spray.

Press the chocolate chip cookie dough into the bottom of the pan.

Bake at 350°F until light golden brown (about 24 minutes, but may take less time).

In a medium saucepan over medium heat, melt 1/2 cup of butter.

Add 1 can of sweetened condensed milk and stir.

Add 1 cup of granulated sugar and 1 cup of packed brown sugar, mixing well.

Stir in 1 3/4 cups of graham cracker crumbs and continue heating until it comes to a boil, stirring constantly.

Once boiling, reduce heat to low and cook for another 5 minutes.

Pour the sugar graham cracker mixture over the baked cookie crust and spread evenly.

Melt 11 1/2 oz of chocolate chips in the microwave.

Stir in 1/2 cup of peanut butter until smooth, then pour over the caramel layer and spread evenly.

Refrigerate for about an hour until the chocolate is set, then cut into small squares.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens