To get a printable version go to the Betty Crocker page HERE. This recipe has a few steps and needs chill time, so be sure to plan ahead.
CARAMEL-PEANUT BUTTER BARS
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
15 miniature chocolate-covered peanut butter cup candies, coarsely chopped
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
|I found these at a convience store in case your local grocery store doesn't have them.|
|Cookie base after baking|
36 caramels (from 14-oz bag), unwrapped
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 cup creamy peanut butter
1/2 cup peanuts
Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.
|I found these in the baking aisle with the chocolate chips! |
Way easier than unwrapping all the caramels and they melted faster too!
|The melting process|
|Pouring on top of the cookie base|
|Ready to sit for a couple hours to cool off.|
1 container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting
1/2 cup peanuts, chopped
Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.
|Betty Crocker's Photo of the finished product - YUM!!!|