Scale

Preheat Oven: Preheat your oven to 375°F (190°C).
Grease Pan: Grease the bottom and sides of a 9×13 inch baking pan. You can use butter, shortening, or a non-stick baking spray.
- Tip: For easy removal of the bars after baking, line the greased pan with parchment paper, leaving an overhang on two sides to act as handles.

Combine: In a small bowl, whisk together the flour, baking soda, and salt.
- Why Whisk: Whisking helps to aerate the dry ingredients and ensures the baking soda and salt are evenly distributed throughout the flour.

Beat Butter and Sugars: In a large mixing bowl, using an electric mixer (handheld or stand mixer), beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until the mixture is light and fluffy. This should take about 3-5 minutes.
- Proper Creaming: Creaming incorporates air into the mixture, which contributes to the texture of the cookie base.
Add Eggs: Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.¹

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Gradually Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Stir in Chocolate Chips: Stir in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.

Divide Dough: Divide the cookie dough in half.
Spread in Pan: Press half of the cookie dough evenly into the bottom of the prepared 9×13 inch pan, creating a uniform base layer.
Bake: Bake for 8-10 minutes, or until the edges are just starting to turn golden brown. The center may still appear slightly soft.

Melt Caramels and Evaporated Milk: While the base layer is baking, prepare the caramel sauce. In the top of a double boiler (or in a heatproof bowl set over a saucepan of simmering water), combine the unwrapped caramels and the evaporated milk.
- Double Boiler Method: Make sure the water in the bottom pan doesn’t touch the top bowl.
Stir Frequently: Heat over medium-low heat, stirring frequently, until the caramels are completely melted and the mixture is smooth. This may take 10-15 minutes.
- Tip: Be patient and avoid overheating, which can cause the caramel to scorch.
Stir in Peanut Butter: Once the caramel mixture is smooth, remove it from the heat and stir in the creamy peanut butter until well combined.

Pour Over Base: Pour the warm caramel-peanut butter mixture evenly over the partially baked cookie base.
- Tip: Work quickly, as the caramel sauce will start to set as it cools.

Drop by Spoonfuls: Drop the remaining cookie dough by rounded spoonfuls over the caramel layer. It doesn’t have to be perfectly even, as the dough will spread during baking.
- Tip: You can also use a small cookie scoop to portion out the dough.

Return to Oven: Return the pan to the preheated oven.
Bake: Bake for an additional 15-20 minutes, or until the top is light golden brown and the edges are set.
- Check for Doneness: The bars are done when a toothpick inserted into the center of the cookie dough portion comes out with just a few moist crumbs attached.

Cool Completely: Let the bars cool completely in the pan before cutting and serving. This allows the caramel layer to set and makes it easier to cut the bars neatly.
- Tip: If you lined the pan with parchment paper, you can use the overhanging edges to lift the entire block of bars out of the pan after they’ve cooled for a while, making them easier to cut.
Cut into Bars: Once completely cool, cut into bars of your desired size.