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Close-up of peanut butter cookie topped with glossy caramel and diagonal dark chocolate drizzle, with crushed peanuts pressed into the edges, on parchment paper with additional cookies blurred in background

Peanut Butter Chocolate Caramel Cookies

Chewy no-bake oat cookies layered with a silky caramel center and finished with a dark chocolate drizzle. A perfect balance of salty peanut butter and sweet caramel.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 20 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cups Quick-cooking oats Provides chewy texture
  • 1 cup Creamy peanut butter Acts as the binder
  • ½ cup Honey Or maple syrup
  • ½ cup Caramel sauce Thick dessert style
  • ½ cup Dark chocolate chips For drizzling
  • 1 teaspoon Vanilla extract Pure extract
  • ¼ teaspoon Sea salt Fine grain

Method
 

  1. Combine the oats, peanut butter, honey, and vanilla in a large bowl until a thick dough forms.
  2. Press half of the oat dough into a parchment-lined 8x8 pan to create an even bottom layer.
  3. Spread the caramel sauce evenly over the oat base, leaving a small border at the edges.
  4. Cover the caramel with the remaining oat dough and press gently to seal the layers together.
  5. Melt the chocolate chips in the microwave in 30-second intervals until completely smooth and glossy.
  6. Drizzle the melted chocolate in a zigzag pattern across the top of the oat bars.
  7. Chill the pan in the refrigerator for at least one hour until the caramel and chocolate are firm.
  8. Lift the cookies out of the pan and slice into 16 even squares for final serving.

Notes

Grease your spatula with coconut oil to prevent the sticky oat mixture from clinging to your tools. Chill thoroughly before slicing for the cleanest edges.