Monday, February 23, 2015

Baking Monday – Little Bit of Everything Bars

This recipe is super yummy. I made a few alterations to the original recipe, including the name, because when the kids and Mr. Hotcakes asked, "What's in these?" I had to say ... a little bit of everything! Peanut butter, oatmeal, two kinds of chips, caramel, toffee in a blondie-like dough.

Spreading the top layer of dough can be tricky, but I've got several recipes in my usual rotation that involve placing sticky dough on top of gooey fillings! It works well to take little scoops of dough at a time, flatten with your fingers, and lay in place. Keep moving all around the pan and fill in spaces until all the dough is used up ... I find it kind of fun. The dough will puff up, so don't worry about covering every last spot. I also recommend lining the pan with parchment paper, letting it stick up just over the sides. The bars really need to completely cool several hours or even overnight before cutting to avoid a giant mess. Using parchment, the whole bar can be lifted out of the pan and onto a cutting board, using a Stainless Steel Scraper/Chopper for cutting.

Very rich and very delicious!

Print recipe

Little Bit of Everything Bars

Brownie Dough
12 tablespoons butter, softened
2 cups brown sugar
1/2 cup creamy peanut butter
2 eggs
1 Tbsp vanilla
2 cups flour
1 cup oats
2 1/2 tsp baking powder
1 tsp salt
1 cup chocolate chips
1 cup Reese's peanut butter chips
1 cup Heath toffee bits

Caramel Filling
8-9 oz (about 30) unwrapped caramel squares
14 oz sweetened condensed milk

• Preheat oven to 350 degrees
• Line a 9x13 pan with parchment paper
• Cream sugar with butter and peanut butter in a mixer
• Add eggs and vanilla, mix well
• Add flour, oats, baking powder, and salt; mix to combine
• Stir in chocolate and pb chips and toffee
• Melt caramels and milk in a small saucepan over low heat, stirring often, until smooth
• Press 2/3 of the dough into the bottom of a pan, pour melted caramel over the dough
• Flatten out small pieces of remaining dough with fingers and place on top of caramel until mostly covered
• Bake about 30 minutes until lightly browned
• Cool completely before cutting into bars

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