How to make it
For the Caramel (note, this can be made ahead):
In a heavy bottom sauce pan, place granulated sugar. Heat on medium heat, stirring constantly. Sugar will begin to melt and turn an amber colour with a few clumps. Keep stirring and melting down until all clumps are dissolved and sugar is an amber homogeneous liquid.
Add in butter, cubed, stirring constantly.
Add in heavy cream slowly, being careful, as mixture is hot and will sputter. Stir constantly and allow to bubble for 30 seconds. Remove from heat, and pour into mason jar or bowl.
For the PB Cookie:
Line an 8x8 pan with parchment paper.
Preheat oven to 350F.
Cream together butter and peanut butter. Add in sugar, and cream well.
Add in yogurt, vanilla, and continue to beat.
In a small bowl, combined dry ingredients (Flour, baking soda, salt).
Fold into wet mixture until combined.
Press ~2/3rds of mixture into prepared pan, being sure to create a bit of an edge (you don’t want caramel to spill over.
Bake base layer for ~12-15 minutes, or until just golden around edges.
Sprinkle base with chocolate chips. Pour caramel over chocolate chips. Note, you may have leftover caramel, do not overload, or it will bubble over and create a mess.
Using your hands, or a rolling pin, flatten remaining peanut butter cookie dough into chunks, and place on top of caramel, covering entire base.
Return to oven and bake for ~15-20 minutes, or until lightly golden.
Allow to cool completely before cutting.
What You’ll Need
Peanut Butter Cookie:
1/4 Cup butter, softened
3/4 Cup natural peanut butter
1/4 Cup +2 Tbsps brown sugar
2 Tbsps powder sugar replacement (such as swerve)
2 Tbsps greek yogurt
1 tsp vanilla
3/4 Cup flour
1/2 tsp baking soda
1/2 tsp sea salt
Caramel:
1/4 Cup butter
2/3 Cups white sugar
1/3 Cup heavy cream
2/3 Cup chocolate chips
