These 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.
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
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.
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.
Cook caramel and 1/4 cup cream until melted. Spread over marshmallow layer. Cool until set.
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.
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

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
- 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 9x13 pan that has been sprayed with cooking spray. Bake for 12 to 15 minutes in a preheated 350 degree oven until set. Let cool.
- 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.
- Cook caramel and 1/4 cup cream until melted. Spread over marshmallow layer. Cool until set.
- 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.
Peppermint White Chocolate Bar with Step-by-Step Photos | Baked Bree
Saturday 5th of December 2020
[…] Caramel Commotion Bars […]
Louise
Monday 27th of February 2017
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!
bakedbree
Saturday 1st of April 2017
My pleasure!
Marale
Wednesday 2nd of September 2015
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
bakedbree
Tuesday 15th of September 2015
No, I use them interchangeably.
MatseCooks
Tuesday 17th of February 2015
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.
bakedbree
Tuesday 17th of February 2015
Hahaha! Thanks!
Kim Vause
Monday 2nd of June 2014
These look so good the layers are so clean :) I have a friend that will love these will definitely be giving these a try.
bakedbree
Monday 2nd of June 2014
Thanks Kim! They cut really pretty don't they?