adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peanut Butter Cookie Candy Bars
Peanut Butter Cookie Candy Bars
0 Likes
Prep Time:
45 minutes
Total Time:
2 hours 30 minutes
Award-winning 2008 recipe! Decadent cookies inspired by crunchy caramel-peanut butter candy bars.
Ingredients:
  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
  • 3 tablespoons vegetable oil
  • 1 tablespoon water
  • 1 egg
  • 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
  • 1 bag (14 oz) caramels, unwrapped
  • 2 tablespoons water
  • 1 1/2 cups unsalted dry-roasted peanuts
  • 1 bag (11.5 oz) milk chocolate chips (2 cups)
Instructions:
  • Preheat the oven to 350°F and spray the bottom of a 13x9-inch pan with cooking spray. Mix cookie base ingredients in a large bowl until a soft dough forms. Press the dough into the bottom of the pan and bake for 12 to 15 minutes until lightly golden brown. Allow to cool completely for about 30 minutes before serving.
  • In a large bowl, use an electric mixer to blend all filling ingredients except powdered sugar until creamy. Gradually mix in powdered sugar until well blended and the filling is thick. Spread the filling over the cookie base and refrigerate while making the caramel layer.
  • In a 2-quart saucepan, gently melt caramels with 2 tablespoons of water, stirring continuously. Once melted, mix in peanuts. Evenly spread the mixture over the filling and chill for about 15 minutes until the caramel layer sets.
  • Place chocolate chips in a small microwavable bowl and microwave them uncovered on High for 1 to 2 minutes, stirring halfway through, until fully melted. Spread the melted chocolate evenly over the caramel layer. Chill in the refrigerator for about 1 hour until the chocolate sets. Cut into 9 rows by 4 rows to make bars. Store the bars covered at room temperature.

Similar Recipes