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Caramel Commotion Bars

caramel commotion bar recipeThese bars are no joke. They look so fancy with all of those layers, but they were really easy to make. You do need to do some dishes after, but how impressive are they? They are very similar to a Snickers bar, but with a chocolate cookie layer on the bottom. One word – heaven. Rich, chocolaty, peanut buttery, nougat heaven. I had a lot of fun making these. I am always shocked and amazed when I make candy and it turns out. Even though these bars look complicated, they really are simple. A few simple ingredients turn into something amazing, with different textures and colors. I love these so much.

This recipe comes from the Eagle website, and even though the recipe is exactly the same, I wrote it a little differently. I broke it into layers. It just made more sense to me this way. Eagle Brand is encouraging us to #SweetentheSeason and pin our favorite holiday recipes to their Sweeten the Season holiday board. There are lots of great prizes that could be yours! In the meantime, Eagle is hosting a giveaway here for a Eagle Holiday Pack and a KitchenAid® 4.5-Quart Tilt-Head Stand Mixer. Keep reading to find out how to enter.

caramel commotion bar recipe

Layer 1:
2 cups chocolate chips
1/2 cup butter
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
1 teaspoon vanilla
2 cups flour

Layer 2:
1/4 cup butter
1 cup sugar
1/4 cup heavy cream
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 1/2 cups salted peanuts, finely chopped

Layer 3:
1 (14-oz) package caramels, unwrapped
1/4 cup heavy cream

Layer 4:
1 cup chocolate chips
1/4 cup butterscotch chips
3/4 cup peanut butter

caramel commotion bar recipeMelt chocolate chips and 1/2 cup butter or low heat, stirring until smooth. Remove from heat, and stir in condensed milk and vanilla.
caramel commotion bar recipeStir in flour. Spread into a 9×13 pan that has been sprayed with cooking spray. Bake for 12 to 15 minutes in a preheated 350 degree oven until set. Let cool.

caramel commotion bar recipeMelt 1/4 cup butter over medium-high heat. Stir in sugar and 1/4 cup cream. Boil for 5 minutes.

caramel commotion bar recipeRemove from heat and stir in marshmallow cream, 1/4 cup peanut butter, and peanuts.

caramel commotion bar recipeSpread over baked layer and let cool until set.

caramel commotion bar recipeCook caramel and 1/4 cup cream until melted. Spread over marshmallow layer. Cool until set.

caramel commotion bar recipeMelt chocolate chips, butterscotch chips, and 3/4 cup peanut butter in a small saucepan over low heat.

caramel commotion bar recipeSpread over caramel layer.

caramel commotion bar recipeChill for 30 minutes or until set. Cut in small squares.

caramel commotion bar recipe

Now through December 14 visit Eagle Brand on Pinterest and re-pin your favorite recipes for a chance to win one of over 100 great prizes including a KitchenAid Mixer and other baking essentials! #SweetenTheSeason

Print

Caramel Commotion Bars


Ingredients

Layer 1:

  • 2 cups chocolate chips
  • 1/2 cup butter
  • 1 (14-oz) can Eagle Brand Sweetened Condensed Milk
  • 1 teaspoon vanilla
  • 2 cups flour

Layer 2:

  • 1/4 cup butter
  • 1 cup sugar
  • 1/4 cup heavy cream
  • 1 1/2 cups marshmallow cream
  • 1/4 cup peanut butter
  • 1 1/2 cups salted peanuts, finely chopped

Layer 3:

  • 1 (14-oz) package caramels, unwrapped
  • 1/4 cup heavy cream

Layer 4:

  • 1 cup chocolate chips
  • 1/4 cup butterscotch chips
  • 3/4 cup peanut butter

Instructions

  1. Melt chocolate chips and 1/2 cup butter or low heat, stirring until smooth. Remove from heat, and stir in condensed milk and vanilla. Stir in flour. Spread into a 9×13 pan that has been sprayed with cooking spray. Bake for 12 to 15 minutes in a preheated 350 degree oven until set. Let cool.
  2. Melt 1/4 cup butter over medium-high heat. Stir in sugar and 1/4 cup cream. Boil for 5 minutes. Remove from heat and stir in marshmallow cream, 1/4 cup peanut butter, and peanuts. Spread over baked layer and let cool until set.
  3. Cook caramel and 1/4 cup cream until melted. Spread over marshmallow layer. Cool until set.
  4. Melt chocolate chips, butterscotch chips, and 3/4 cup peanut butter in a small saucepan over low heat. Spread over caramel layer. Chill for 30 minutes or until set. Cut in small squares.

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  1. Jocelyn (Grandbaby Cakes)

    November 18th, 2013 at 11:37 am

    These bars are absolutely incredible. The different textures of flavors are calling my name.

  2. bakedbree

    November 20th, 2013 at 8:41 am

    They are really fun to make too. It was fun.

  3. Heather @ French Press

    November 18th, 2013 at 11:15 pm

    what amazing layer – totally worth the dishes

  4. bakedbree

    November 20th, 2013 at 8:41 am

    It was!

  5. Dorothy @ Crazy for Crust

    November 19th, 2013 at 9:12 pm

    OMG! These are…amazing. Those layers…I’m in love. Pinned!

  6. bakedbree

    November 20th, 2013 at 8:39 am

    Thanks for the pin!

  7. Piper@GotItCookIt

    November 20th, 2013 at 12:42 am

    I can only imagine the sheer joy of the faces that look upon these… can’t wait to try them!

  8. bakedbree

    November 20th, 2013 at 8:38 am

    These are so much fun to make!

  9. Carol

    November 20th, 2013 at 11:23 am

    Those look amazing, this is torture, miserable diabetes! I am going to make them anyhow and give them away just to impress friends! Best treat recipe I have ever seen 🙂 thanks!

  10. melissa vanni

    November 20th, 2013 at 11:28 am

    These are the most gorgeous bars I’ve ever seen! Making these for my boys while they are on Thanksgiving break!

  11. Ashley @ Hudson on the Potomac

    November 20th, 2013 at 1:10 pm

    The first thing I thought when I saw the picture was — OMG SNICKERS!! Who knew nougat was so easy to make!!

  12. alena

    November 20th, 2013 at 3:04 pm

    In step 2 you say to add sugar but don’t say how much… ???

  13. vanillasugarblog

    November 20th, 2013 at 6:56 pm

    well this would start a huge commotion for me!
    and thank you for making the nougat part nice and thick!
    lol

  14. patsy

    November 20th, 2013 at 8:24 pm

    I can’t wait to make these! I’m sure they will be a hit at my office potluck next week!

  15. Mangers and Bash

    November 21st, 2013 at 12:37 pm

    I tried making these last night, and I found that the sugar and amount is missing from your layer 2 ingredients. I finally found it on the Eagle website. 1 CUP!!!

  16. bakedbree

    November 24th, 2013 at 10:15 pm

    Sorry, I am human and make mistakes, no need to yell at me.

  17. Lisa Brown

    November 23rd, 2013 at 12:19 pm

    my pin https://www.pinterest.com/pin/277675133248855552/

  18. Steph

    November 23rd, 2013 at 4:53 pm

    Hi There!
    I tried sending the same message from my tablet a few minutes ago but it didn’t seem to work. I don’t know if it will end up showing up or not, if so, I apologize for the double message.
    Thank you so much for the recipe, these bars look amazing and I can’t wait to try them. I started making them last night and was going to finish today, but I see in the second layer it tells me to add sugar to the butter but I don’t see an amount of sugar to add. If I just missed it, again, I apologize but if it isn’t there, could you let me know how much sugar is needed?
    Thanks so much and I love your recipes. I’ve tried so many of them!

  19. bakedbree

    November 24th, 2013 at 10:12 pm

    1 cup. I updated it, sorry.

  20. Julie D

    November 24th, 2013 at 5:19 pm

    Hello – I started making these just now. Just finished layer 1. I noticed for the instructions in layer two it says “Stir in sugar and 1/4 cup for cream” but there is no sugar listed in layer two in the ingredients. How much sugar should we use? Thanks!

  21. bakedbree

    November 24th, 2013 at 10:11 pm

    1 cup. Sorry, I updated the recipe.

  22. Julie D

    November 24th, 2013 at 10:40 pm

    Sorry for the repeat question in the comments. I didn’t see the other commentors comments when I wrote mine about the sugar.

    I actually left out the sugar altogether and they tasted great anyway 🙂

  23. Steph

    November 25th, 2013 at 12:44 am

    Oh no problem at all! Since I had left duplicate messages I’ll just respond here. Thank you so much for getting back so soon – I’ll make sure to update my recipe!

  24. Carols_got_cakes

    February 28th, 2014 at 6:51 pm

    I made these yesterday and just cut it to them now OMG so delicious just like I thought they would be I especially like the first layer thank you this recipe is a keeper

  25. bakedbree

    March 1st, 2014 at 12:09 am

    I am so glad!

  26. Kim Vause

    June 2nd, 2014 at 1:28 pm

    These look so good the layers are so clean 🙂 I have a friend that will love these will definitely be giving these a try.

  27. bakedbree

    June 2nd, 2014 at 8:07 pm

    Thanks Kim! They cut really pretty don’t they?

  28. MatseCooks

    February 17th, 2015 at 6:43 am

    Wow! This is indeed a commotion. I feel like stealing them off the screen. This is a MUST TRY recipe. Yaaay! Thank you Bakedbree! Bookmarking your site ASAP.

  29. bakedbree

    February 17th, 2015 at 12:13 pm

    Hahaha! Thanks!

  30. Marale

    September 2nd, 2015 at 12:36 pm

    Hi Bree,
    I am baking these this weekend 🙂 The recipe says to use heavy cream but I noticed in the picture you provided with all the ingredients that you have used heavy whipping cream. I know that the fat content is different but does it matter which one is used in this recipe?
    Thanks!
    Marale

  31. bakedbree

    September 15th, 2015 at 2:41 pm

    No, I use them interchangeably.

  32. Louise

    February 27th, 2017 at 1:37 pm

    We made these yesterday and they were DEVOURED (before supper!) Two thumbs up, especially from my nieces. Thank you for yet another great (& fool-proof) recipe!

  33. bakedbree

    April 1st, 2017 at 11:19 pm

    My pleasure!

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