Name: Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: ½ cup creamy peanut butter; ½ cup unsalted butter, softened; 1 cup brown sugar, packed; ½ cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 cup semi-sweet chocolate chips; ¾ cup toffee bits; ½ cup caramel sauce (store-bought or homemade)

These peanut butter caramel toffee chocolate chip cookie bars are rich, gooey, and totally over the top—in the best way possible. I love how every layer brings its own flavor: sweet caramel, crunchy toffee bits, melty chocolate chips, and that peanut butter cookie base that holds it all together. They're perfect when I want to bake something indulgent that’s guaranteed to be a hit.

Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars

Why You’ll Love This Recipe

I always reach for this recipe when I need a no-fuss dessert that still feels impressive. The bar format makes it super easy to bake and cut into squares—no scooping or shaping required. I like how the peanut butter gives the cookie base extra moisture and flavor, while the mix-ins create the ultimate texture: gooey, crunchy, and chewy all in one bite. Whether it’s for a party, bake sale, or just a weekend treat, these bars never disappoint.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Creamy peanut butter
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Semi-sweet chocolate chips
Toffee bits
Caramel sauce (homemade or store-bought)

Directions

I preheat the oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper.
In a large bowl, I cream together the softened butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy.
I add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, and salt. I slowly add this to the wet mixture, stirring until just combined.
I fold in the chocolate chips and toffee bits, then press half of the dough into the prepared baking dish.
I drizzle the caramel sauce over the dough layer, then drop spoonfuls of the remaining dough on top, gently spreading it out to cover the caramel.
I bake for 25–30 minutes, or until the top is golden brown and the center is set.
I let the bars cool completely before slicing to allow the caramel to set.

Servings and timing

This recipe makes about 24 bars and takes roughly 45 minutes total—15 minutes for prep and 30 minutes for baking.

Variations

I like switching things up by using dark chocolate chips for a richer flavor or adding chopped pecans for extra crunch. If I want to tone down the sweetness, I skip the caramel and use just the toffee and chocolate chips. Sometimes I even swirl in Nutella or marshmallow cream for a twist.

storage/reheating

I store the bars in an airtight container at room temperature for up to 4 days. For longer storage, I freeze individual squares wrapped in plastic wrap, then place them in a freezer bag. When I want one, I thaw it at room temp or microwave it for 10–15 seconds to get that gooey texture back.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, I’ve tried it with crunchy peanut butter and loved the added texture. Just make sure to stir it well before using so it’s not too oily.

Do I need to use homemade caramel sauce?

Not at all. I usually use a good-quality store-bought caramel when I’m short on time, and it works perfectly.

Can I double the recipe for a crowd?

Absolutely. I double the ingredients and bake in a larger sheet pan. Just keep an eye on the baking time, as it might need a few extra minutes.

How do I know when the bars are done?

I check that the top is golden and the center no longer looks wet. A toothpick inserted should come out with a few moist crumbs but no raw batter.

Can I make these gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend. The bars still bake up nicely with that chewy, gooey texture.

Conclusion

These peanut butter caramel toffee chocolate chip cookie bars are pure dessert bliss. I love how easy they are to make, and the combination of flavors and textures is just irresistible. Whether I'm baking for others or treating myself, these bars always bring smiles—and requests for the recipe.