from the Bite Sized Baker
Cookie Layer: (Nestle Toll House Cookies)
2 ¼ cups flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp. vanilla extract
2 large eggs
2 cups (12-oz. pkg.) semi-sweet chocolate chips
nuts, optional
Caramel-Peanut Butter Layer:
½ cup evaporated milk
60 whole caramels, unwrapped (I used a package and a half of caramel bits)
½ cup peanut butter, melted
1/3 cup semi-sweet chocolate chips
½ cup peanut butter, melted
1/3 cup semi-sweet chocolate chips
- Preheat oven to 375° F and grease 9 x 13-inch pan.**
- Combine flour, baking soda and salt in small bowl. In another bowl beat butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using.
- Spread half of cookie dough into prepared pan and bake for 8 to 10 minutes. Remove pan from oven and set aside.
- Meanwhile, in a double boiler melt caramels with ½ cup evaporated milk. (I did it in the microwave.
- When caramel is melted and combined, add ½ cup melted peanut butter and pour over cookie base. Sprinkle 1/3 cup chocolate chips as evenly as you can over the caramel.
- Turn out remaining cookie dough on work surface. Use your hands to press it into a large rectangle a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips. (I pressed it out on a greased piece of saran wrap and then flipped it over on top of the caramel.)
- Bake for 15 to 20 minutes or until golden brown and edges are set. Cool in pan on wire rack. Makes 4 dozen bars.
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