Skip to main content

Peanut Butter Cookie Candy Bars





Love crunchy caramel-peanut butter candy bars? Try these indulgent cookies to satisfy cravings

Peanut Butter Cookie Candy Bars

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) 


Instructions:

  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. 




Labels:

Comments

Post a Comment

Popular posts from this blog

Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made.  Every component is pure perfection.  The meat is juicy and fall-apart tender.  The vegetables are cooked just right and are full of flavor.  The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day.  The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoons corn starch SEASONING MIX : 2 tablespoons steak seasoning (mine is st...
10 comments
Read more

Ruth's Chris Sweet Potato Casserole

This Ruth’s Chris sweet potato casserole is a copycat of the restaurant version. It’s a layer of creamy sweet potatoes that’s topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals! I love Ruth's Chris version and this one is just as good. It is more a dessert than a side dish, but its so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit! Ruth's Chris Sweet Potato Casserole Servings: 6-8 Instructions: CRUST: 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/2 cup butter (melted) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes (can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1/4 cup butter, melted (1/2 cup) Instructions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar,...
3 comments
Read more

Original Old Bay Crab Cakes

This is the original recipe off the Old Bay Seasoning tin.  A keeper! Original Old Bay Crab Cakes  Serves:  4 Ingredients: 2 slices dried bread, crusts removed 1 Tbs. milk 1 tablespoon mayonnaise 1 tablespoon Worcestershire sauce 1 tablespoon parsley flakes 1 tablespoon baking powder 1 teaspoon Old Bay Seasoning 1/4 teaspoon salt 1 egg, beaten 1 pound lump crabmeat vegetable oil Directions: 1. In a large bowl, break bread into small pieces. Moisten with milk. 2. Add mayo, Worcestershire sauce, parsley, baking powder, Old Bay, salt, egg and crabmeat. Mix lightly and shape into 4 patties. Refrigerate patties 30 minutes to help keep them stay formed when cooking. 3. Fill your frying pan with about 1/4″ vegetable oil. Over medium-high heat, fry until golden-brown on both sides. I usually flip every 1 minute to avoid over frying. Mike’s comment’s: These are Maryland (Eastern Shore) style crab cakes. They are typically served either plain or ...
Post a Comment
Read more