1/2cupBiscoff spread or other brand of cookie butter
1teaspoonpure vanilla extract
2 1/2cupsall-purpose flour
1cupunwrapped caramels, cut into quarters (approximately 20 caramels before cutting)
Preheat oven to 350°F. Grease or spray a 9×13-inch pan.
Over medium heat, melt the butter and brown sugar in a small saucepan, stirring constantly. Melt until smooth. Remove from heat and stir in cookie butter until incorporated. Pour into a large bowl to cool.
While that is cooling, combine flour, baking powder, baking soda and salt in a separate bowl.
Add one egg at a time into the cooled butter/brown sugar mixture, mixing well. Add vanilla extract and stir until combined. Add the dry ingredients and stir until just combined.
Spread the batter into the prepared pan. Sprinkle the cut-up caramels over the top, pressing down lightly into the batter.
Bake for 20 to 25 minutes or until set and golden brown. Cool slightly in pan, but cut into squares before caramels harden.