Preheat oven to 350F. Line an 8-by-8-inch baking pan with
aluminum foil, spray with cooking spray; set aside. I strongly urge
lining the pan with foil for easier cleanup.
In a large, microwave-safe bowl melt the butter, about 1 minute on
high power.
Wait momentarily before adding the egg so you don't scramble it.
Add the egg, brown sugar, vanilla, and whisk until smooth.
Add the flour, optional salt, and stir until just combined; don't
overmix. Batter will be thick.
Turn batter out into prepared pan, smoothing the top lightly with a
spatula and pushing it into the corners.
Evenly sprinkle the graham cracker pieces over the top.
Evenly sprinkle the chocolate chips over the top; set aside.
In a large mixing bowl (same one you already used is fine), add the
sweetened condensed milk, peanut butter, and whisk until smooth
and combined (same whisk is fine).
Slowly and evenly pour this liquid mixture over the bars, smoothing
the top lightly with a spatula to disperse mixture into corners if
necessary. If any graham cracker pieces have floated up or are
jetting out, push them down so they don't burn.
Bake for about 28 to 31 minutes, or until top is set, slightly golden,
and not jiggly. Be careful because bars will be prone to burning in
the final moments of baking. A toothpick test won't work because
the interior stays gooey and moist, and the toothpick comes out
looking wet, even when bars are done. Allow bars to cool in pan for
at least 3 hours, but overnight is better (cover with a piece of foil
and/or put pan in large Ziplock) before slicing and serving. Bars will
keep airtight at room temperature for up to 1 week, or in the
freezer for up to 6 months.
Originally Submitted
2/23/2015
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You can add this Caramel Peanut Butter Chocolate Gooey Bars recipe to your own private DesktopCookbook.