For the Caramel Filling:

  • 11 oz bag vanilla caramels
  • 14 oz can sweetened condensed milk
  • 4 Tbsp butter
For the Cookie Dough:
  • 12 Tbsp unsalted butter
  • 2 C light brown sugar
  • 1/2 C creamy peanut butter
  • 2 eggs – room temperature
  • 1 Tbsp vanilla
  • 2 C flour
  • 1 C old fashioned oats
  • 2-1/2 tsp baking powder
  • 1 tsp salt
  • 2 C chocolate chips
  • 1 C Reese’s peanut butter chips
  • 1 C Heath toffee bits


  1. Preheat oven to 350 degrees
  2. Line a 9×13 inch baking dish with parchment paper or grease with non-stick cooking spray
  3. Unwrap caramels and place in a small saucepan with butter and sweetened condensed milk
  4. Cook over medium-low heat, stirring occasionally, until caramels have fully melted and the mixture is nice and smooth
  5. Cream butter and sugar together in a large mixing bowl
  6. Add peanut butter and continue mixing
  7. Add eggs one at a time, mixing well after each egg
  8. Stir in vanilla
  9. Combine flour, oats, baking powder, and salt in a small mixing bowl
  10. Add the flour mixture slowly stirring until well combined
  11. Stir in the chocolate chips, peanut butter chips, and toffee bits
  12. Gently press 2/3 of the dough on the bottom of the pan
  13. Slowly pour caramel mixture evenly over the dough
  14. Drop the remaining dough on top by the teaspoon – it doesn’t have to be perfect!
  15. Bake for about 30 minutes
  16. Let cool completely and then cut into bars