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Pumpkin Pie Spiced Chocolate Chip Cookie Bars

For the cookie bars
For the caramel sauce
  • 5 ounces evaporated milk
  • 1 package caramel pieces (unwrapped)

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick baking spray. In a large bowl, add the softened butter, mix in the granulated sugar and brown sugar with a hand mixer. Add in the eggs and vanilla until combined. Add the flour, baking soda, pumpkin pie spice, and salt. Mix slowly until combined. Next add in the chocolate chips until incorporated. In the sprayed baking dish, press half the cookie dough down, evenly. Set the remaining cookie dough aside. Bake for 10 minutes. While the cookie bars are baking, prepare the caramel sauce. In a saucepan over medium heat, add the evaporated milk and caramel pieces. Stir frequently for about 9 minutes, or until the caramels are melted and the evaporated milk is fully incorporated. Remove from heat. Pour the caramel sauce over the bars, spreading evenly. Start spooning dollops of the remaining cookie dough over the hot caramel that is on top of the baked cookie dough. Bake for an additional 14-19 minutes, or until the caramel is bubbling and the spooned cookie is golden brown. Let the bars cool to room temperature before cutting and serving.