Peanut Butter Cookie Candy Bars
Prep 45 min
Total 2 hr 30 min
Servings 36
Prize-Winning Recipe 2008! Love crunchy caramel-peanut butter candy bars?
Try these indulgent cookies to satisfy cravings.
By
Betty Crocker Kitchens
Updated May 5, 2008
Betty Crocker Cookie Mix
Make with
Betty Crocker Cookie Mix
Ingredients
Cookie Base
1
pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3
tablespoons vegetable oil
1
tablespoon water
1
egg
Filling
1/3
cup light corn syrup
3
tablespoons butter or margarine, softened
3
tablespoons peanut butter
1
tablespoon plus 1 1/2 teaspoons water
1 1/4
teaspoons vanilla
Dash salt
3 1/2
cups powdered sugar
Caramel Layer
1
bag (14 oz) caramels, unwrapped
2
tablespoons water
1 1/2
cups unsalted dry-roasted peanuts
Topping
1
bag (11.5 oz) milk chocolate chips (2 cups)
Steps
1 Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking
spray. In large bowl, stir cookie base ingredients until soft dough forms.
Press
dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown.
Cool completely, about 30 minutes.
2 In large bowl, beat all filling ingredients except powdered sugar with
electric mixer on medium speed until creamy and smooth. Gradually beat in
powdered
sugar until well blended (filling will be thick). Press filling over cookie
base. Refrigerate while preparing caramel layer.
3 In 2-quart saucepan, heat caramels and 2 tablespoons water over low
heat, stirring constantly, until caramels are melted. Stir in peanuts.
Spread evenly
over filling. Refrigerate about 15 minutes or until caramel layer is firm.
4 In small microwavable bowl, microwave chocolate chips uncovered on High
1 to 2 minutes, stirring once, until melted. Spread evenly over caramel
layer.
Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9
rows by 4 rows. Store covered at room temperature.
Expert Tips
Skip the cooking spray, and instead line the pan with quick-release foil
for easy cleanup and removal of bars from the pan.
Prep 45 min
Total 2 hr 30 min
Servings 36
Prize-Winning Recipe 2008! Love crunchy caramel-peanut butter candy bars?
Try these indulgent cookies to satisfy cravings.
By
Betty Crocker Kitchens
Updated May 5, 2008
Betty Crocker Cookie Mix
Make with
Betty Crocker Cookie Mix
Ingredients
Cookie Base
1
pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3
tablespoons vegetable oil
1
tablespoon water
1
egg
Filling
1/3
cup light corn syrup
3
tablespoons butter or margarine, softened
3
tablespoons peanut butter
1
tablespoon plus 1 1/2 teaspoons water
1 1/4
teaspoons vanilla
Dash salt
3 1/2
cups powdered sugar
Caramel Layer
1
bag (14 oz) caramels, unwrapped
2
tablespoons water
1 1/2
cups unsalted dry-roasted peanuts
Topping
1
bag (11.5 oz) milk chocolate chips (2 cups)
Steps
1 Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking
spray. In large bowl, stir cookie base ingredients until soft dough forms.
Press
dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown.
Cool completely, about 30 minutes.
2 In large bowl, beat all filling ingredients except powdered sugar with
electric mixer on medium speed until creamy and smooth. Gradually beat in
powdered
sugar until well blended (filling will be thick). Press filling over cookie
base. Refrigerate while preparing caramel layer.
3 In 2-quart saucepan, heat caramels and 2 tablespoons water over low
heat, stirring constantly, until caramels are melted. Stir in peanuts.
Spread evenly
over filling. Refrigerate about 15 minutes or until caramel layer is firm.
4 In small microwavable bowl, microwave chocolate chips uncovered on High
1 to 2 minutes, stirring once, until melted. Spread evenly over caramel
layer.
Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9
rows by 4 rows. Store covered at room temperature.
Expert Tips
Skip the cooking spray, and instead line the pan with quick-release foil
for easy cleanup and removal of bars from the pan.
