Ingredients
Method
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
- In a small mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light and creamy.1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup brown sugar, 1 teaspoon vanilla extract
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.2 large eggs
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips (and pecans if using).2 cups semi-sweet chocolate chips, 1 cup chopped pecans
- Spread exactly half of the cookie dough into the bottom of your prepared 9x13-inch pan. Bake for 8 to 10 minutes. Remove from the oven but keep the oven on.
- While the base is baking, melt the caramels and evaporated milk together in a saucepan over low heat (or use a double boiler). Stir constantly until smooth. If you are using peanut butter, stir it in once the caramel is fully melted.14 ounces caramel squares, 5 ounces evaporated milk, 1/2 cup peanut butter
- Pour the smooth caramel mixture evenly over the partially baked cookie base.
- Take the remaining cookie dough and drop it by spoonfuls over the top of the caramel layer. It doesn't need to cover the caramel perfectly; it will spread as it bakes.
- Place the pan back in the oven and bake for an additional 15 to 20 minutes, or until the top is a light golden brown.
- Allow the bars to cool completely in the pan on a wire rack before cutting. This is essential for the caramel to set.
Notes
Use parchment paper to easily lift the entire block of bars out of the pan once cooled. Allow the bars to cool completely before cutting to ensure the caramel sets properly.