Does anyone else absolutely love salty sweet things?
These may be my family’s new favorite cookie bar. I’m serious, they are everything you could possibly want in a bar. Crunchy, salty peanuts layered with chocolate and dulce de leche carmel in between peanut butter oatmeal cookie layers. Heaven in your mouth.
I created these a few days ago and have already repeated the recipe a few times because they got eaten so fast. It’s a keeper.
So I’m super excite that it is finally October! If anyone is looking for me you can find me holed up in a dark room watching scary movies with my scary-movie-loving siblings. That title obviously doesn’t apply to my 5, almost 6, year-old sister.
She is going through that stage where she is afraid of everything. Just the mention of the word zombie has brought her to tears before, so, unfortunately, we won’t be watching anything scary with her around. It’s a tough age.
These bars are so nice to have around to munch on during all those scary movies.
They have to be good scary movies though, which are hard to find. Did anyone else see Cloverfield? Don’t, I want that piece of my life back.
Hey, but I’m always looking for a good new scream. Have any favorite scary movies?
- 1/2 cup butter (1 stick), softened
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 3 tablespoons peanut butter
- 1 egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/4 cups old fashioned oats
- 1 1/2 cups all purpose flour
- 1/2 cup (or 100g) semi-sweet chocolate chips or chopped chocolate bar
- 5-6 tablespoons dulce de leche
- 1/2 cup salted, roasted peanuts
- Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer or with hand mixer. Scrape sides of bowl and add eggs and peanut butter; beat until fluffy. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition. Add oatmeal and mix well.
- Grease an 8x8 inch square pan and divide dough in half. spread one half of dough in bottom of pan and bake for 15-18 minutes until edges are golden. Remove from oven and allow to cool for about 5 minutes.
- Drop tablespoons of dulce de leche on top of crust and allow the heat to soften the carmel until it is easy to spread. Layer with chocolate and peanuts then crumble remaining half of dough on top and return to oven. Continue baking for 18 - 22 minutes or until top is golden brown and center is set. Remove from oven and cool completely before cutting.