Caramel Chocolate Peanut Butter Bars with B. toffee

	For Caramel Layer:
1 11-ounce bag	Vanilla caramels
¼ cup	Butter
1 14-ounce can	Sweetened condensed milk
	For Dough:
¾ cups	Unsalted butter
2 cups	Light brown sugar
½ cup	Creamy peanut butter
1	Egg, room temperature
1 teaspoon	Vanilla extract
2 cups	Flour
1 cup	Old-fashioned oats
2 ½ teaspoons	Baking powder
1 teaspoon	Salt
1 ½ cups	Chocolate chips
1 ½ cups	Peanut butter chips
1 ½ cups	B.toffee, finely chopped to B.bits

Preheat oven to 350 degrees. Line a 9 x 13 baking dish with parchment paper. Place unwrapped caramels in a small saucepan with butter and sweetened condensed milk. Cook over medium to low heat, stirring occasionally until caramels are fully melted and creamy. Set aside. In a large mixing bowl, combine butter and sugar. Add peanut butter, and mix well. Add egg and mix well. Add in vanilla. In a small mixing bowl, combine flour, oats, baking powder, and salt. Slowly add flour mixture to larger bowl, stirring until well combined. Stir in chocolate chips, peanut butter chips and chopped B. toffee. Add 2/3 of the dough evenly to bottom of baking pan. Slowly pour caramel mixture evenly over cookie dough. Add remaining dough on top by the teaspoon. Spread out as best you can, but it does not have to be perfect. Bake for about 30 minutes. Remove from oven, let cool completely, and cut into bars. May be refrigerated in an airtight container.