Yields: 15 squares Prep time: 25 minutes Cook time: Approx. 30-37 minutes total baking Calories: Approx. 427 kcal per square
These indulgent squares feature layers of chocolate chip pecan cookie dough sandwiching a rich, gooey peanut butter caramel filling. Adapted for a 9×9 inch pan.
Ingredients
Pecan Chocolate Chip Cookie Dough:
- 1 2/3 cups (approx. 200g) all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (1.5 sticks / 170g) unsalted butter, softened
- Generous 1/2 cup (approx. 112g) granulated sugar
- Generous 1/2 cup (approx. 124g) packed light brown sugar
- 3/4 teaspoon pure vanilla extract
- 1 large egg plus 1 large egg yolk, at room temperature
- 1.5 cups (approx. 255g) semi-sweet chocolate chips
- 3/8 cup (approx. 40g) chopped pecans (New Addition)
Peanut Butter Caramel Layer:
- 1 can (5 fl oz / 150ml) evaporated milk (use approx. scant 1/2 cup / 115g)
- 10.5 oz (approx. 298g) individually wrapped caramels (like Kraft), unwrapped
- 1/8 teaspoon salt (New Addition)
- 3/8 cup (6 tablespoons / approx. 96g) creamy peanut butter
Equipment:
- 9×9 inch square baking pan
- Mixing bowls
- Electric mixer (hand-held or stand)
- Rubber spatula
- Double boiler or microwave-safe bowl (for caramel)
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease the 9×9 inch baking pan, or line it with parchment paper leaving an overhang for easy removal later.
- Prepare Dry Ingredients: In a medium bowl, whisk together the 1 2/3 cups flour, 3/4 tsp baking soda, and 3/4 tsp salt. Set aside.
- Make Cookie Dough: In a large mixing bowl using an electric mixer, beat the softened butter, granulated sugar, and packed brown sugar on medium speed until light and creamy. Beat in the vanilla extract. Add the large egg and egg yolk one at a time, beating well after each addition. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined (do not overmix). Stir in the semi-sweet chocolate chips and the chopped pecans.
- Par-Bake Base Layer: Press slightly more than half of the prepared cookie dough evenly into the bottom of the prepared 9×9 inch pan. Bake in the preheated oven for 10-12 minutes, until the edges are just starting to set and turn lightly golden. Remove from oven and set aside.
- Make Caramel Layer: While the base layer bakes, prepare the caramel. In the top of a double boiler set over simmering water (or in a microwave-safe bowl heated in 30-second intervals, stirring well), combine the unwrapped caramels, the measured evaporated milk (scant 1/2 cup), and the 1/8 tsp salt. Heat gently, stirring frequently, until the caramels are completely melted and the mixture is smooth. Remove from heat and immediately stir in the peanut butter until fully combined and smooth.
- Assemble Layers: Pour the warm peanut butter caramel mixture evenly over the par-baked cookie base, spreading it carefully to the edges. Drop the remaining cookie dough by rounded spoonfuls evenly over the top of the caramel layer (it doesn’t need to cover completely).
- Final Bake: Return the pan to the 350°F (175°C) oven. Bake for an additional 20-25 minutes, or until the top cookie dough dollops are golden brown and the caramel is bubbly around the edges. The center should look mostly set.
- Cool Completely: Place the pan on a wire rack and allow the bars to cool completely in the pan before cutting. This is important for the caramel layer to set properly (at least 2-3 hours, or chill briefly to speed up).
- Cut and Serve: Once cooled, if using parchment paper, lift the entire block out using the overhangs. Cut into 15 equal squares. Store leftover squares in an airtight container at room temperature.
Estimated Nutritional Information (Per Square – 1 of 15)
- Calories: approx. 427 kcal
- Total Fat: approx. 22g
- Saturated Fat: approx. 10g
- Total Carbohydrates: approx. 55g (Note: Original calculation likely used net carbs or different database, recalculating suggests higher carbs)
- Dietary Fiber: approx. 2g
- Total Sugars: approx. 38g
- Protein: approx. 5g* (Recalculated)
- Sodium: approx. 280mg
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, including standard semi-sweet chocolate chips, pecans, evaporated milk, and wrapped caramels. Actual values may vary based on specific brands and precise measurements. Recalculation suggests higher Carb/Protein than original thought process but overall calories are similar).
