Brown Butter Caramel Snickers Cookie Bars

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Brown Butter Caramel Snickers Cookie Bars. Hey, Hey, HEY! I’ve got something to help you guys get over the mid-week slump so obviously that means chocolate is involved!

Brown Butter Caramel Snickers Cookie Bars (2) Oh, and guess what? We got new puppies last weekend! I want to share some pics later this week so I was going to wait to tell you, but I just couldn’t. They are absolutely adorables you guys!

Brown Butter Caramel Snickers Cookie Bars (4) You may remember me mentioning a while back when we got our first two Great Pyrenees pups. No? Well, if not then now you know and I guess it has been a long time now. Whoa, actually now that I think about it it’s been a year and a half! Those two boys have way outgrown their puppy stage now and are ginormous, which makes our two new family members (that are both girl pups) seem even that much cuter in contrast. We’ve been planning to get girls for a while but I had no idea that my parents would surprise us by coming home with them this soon. We’re also planning for these girls to have puppies of their own eventually so we’ll probably be finding a new home for one of our boys soon since two macho males around is not the best idea when it’s daddy time, if you know what I mean.

Brown Butter Caramel Snickers Cookie Bars (8) We completely fell in love with Great Pyrenees as a breed back when we lived in Idaho because at the time we had goats, sheep, and a bunch of other animals on our little family dairy farm. They are incredible as working livestock guardians and even though we don’t have any livestock that we’re wanting these pups to guard, their instinct to protect a herd makes them equally amazing as family pets. When we moved here it took us the longest time to find someone who breeds them in our area so breeding them ourselves in the future is a possibility.

Brown Butter Caramel Snickers Cookie Bars (5) I’ll probably share some snaps of them over the weekend. All right, but now I’m shutting up about pups and talking about these amazing cookie bars that you have to try!

Brown Butter Caramel Snickers Cookie Bars (3) So out of all the recipes that I’ve made for the blog my homemade snickers bars have been near the top of my family’s favorites list for the longest time. If I do say so myself, they’re pretty much amazing and as close to perfection as I can imagine. There are two minor downsides to them though. One, is that they are a little bit more time-consuming to make than most other desserts since and like to use homemade marshmallows, and two, they are so amazingly rich that it can almost be too much for some people’s taste. That’s why I came up with this hybrid cookie bar inspired by them, and it’s a dangerous thing.

Brown Butter Caramel Snickers Cookie Bars, You see, adding a layer of cookie helps break up the richness and makes it much easier to eat more than you should. Like I said, dangerous. These have four different layers and the first two have to be baked and chilled before adding the second two, but if you can just have a tiny bit of patience with them guys, they are so worth the extra time.

Brown Butter Caramel Snickers Cookie Bars (6) Also, I’m so excited about this brown butter caramel for this upcoming holiday season! I can already tell you it’s going to be my go-to all season long and probably way after that. Who knew that browning the butter and then making the caramel could be this delish!

Brown Butter Caramel Snickers Cookie Bars (7) I’ve tried a few variations on the filling and the cookie base until I decided this version was the best. Each test was good, but these were what I was going for. If you need something new and different to impress the guests or maybe you are just inspired to try a new crazy decadent treat, these are the answer. I may even go as far as saying they are the best cookie bar ever!

Brown Butter Caramel Snickers Cookie Bars (10)

Brown Butter Caramel Snickers Cookie Bars

Prep Time: 40 minutes

Cook Time: 1 hour

Total Time: 2 hours

Yield: about 24 bars


    Cookie Base:
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • Peanut Butter Layer:
  • 1/4 creamy peanut butter
  • 1/4 cup (1 stick) butter, melted
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 2 tablespoons flour
  • 1/2 cup roasted peanuts, chopped
  • Brown Butter Caramel:
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons strong black coffee
  • 1 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • Top Layer:
  • 2 tablespoons heavy whipping cream
  • 3 tablespoons creamy peanut butter
  • 1 cup semi-sweet chocolate chips or chopped chocolate


  1. Pre-heat oven to 350 degrees F (180 C) and grease a 13x9 inch pan. Beat butter and sugar together until creamed, then add egg, soda, salt, and vanilla and mix until combined. Scrape sides of bowl, then add egg while stirring and mix until combined. Add vanilla, soda, and salt, then add flour and beat until smooth. Press dough into pan as evenly as you can and bake for 7 - 8 minutes until edges are just barely starting to turn golden brown. Remove and cool for 3 - 5 minutes before adding the next layer.
  2. Peanut Butter Layer:
  3. While cookie layer is in the oven, combine the peanut butter, butter, and sugar in the same mixing bowl from dough (no need to wash) and beat together until smooth. Add the egg, cream, salt, vanilla, and flour and mix until smooth, then fold in peanuts. Scrape the peanut butter mixture onto the still hot cookie base and spread evenly to smooth. Return pan to oven and bake for 10 - 12 minutes until top starts look kind of flaky and is starting to brown. Remove and cool pan until you're able to handle it, then place in the freezer to chill for about 1 hour until really cold.
  4. Caramel:
  5. Once the pan has chilled for about 45 minutes start on the caramel. Melt the butter in a medium saucepan over medium heat. Stir constantly until butter is a deep golden brown, it should take about 6 minutes. Turn off heat for a minute and slowly pour in the cream, milk, and coffee (careful, it will sizzle), After that, add the sugar and salt and return to heat and stir gently until it comes to a boil. Boil for about 7 or 8 minutes until its thick enough to coat the back of a spoon, then remove from heat and stir in vanilla.
  6. Take the pan with the first two layers out of the freezer and carefully pour the caramel over the top and tilt the pan to let the caramel spread evenly. Now return the pan to freezer while you prep the chocolate top layer.
  7. Top Layer:
  8. Melt cream, peanut butter, and 1 cup chocolate in a double boiler until smooth. (Slow is the key here so keep your heat down and allow the chocolate to melt nice and slowly or it will seize up on you.) Once smooth, scrape out over the caramel layer, that should be somewhat solid by now, with a rubber spatula and spread into as even a layer as you can. Place pan in fridge to harden before cutting. Once chocolate hardens you can cut into your desired size bars and devour!

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