“Prize-Winning Recipe 2008! Love crunchy caramel-peanut butter candy bars? Try these indulgent cookies to satisfy cravings.” - by Betty Crocker®
Ingredients
Adjust Servings
Original recipe yields 36 bars
Directions
- Heat oven to 350 degrees 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.
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (36 total)
- Calories
- 271 cal
- 14%
- Fat
- 11.6 g
- 18%
- Carbs
- 39.8 g
- 13%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"Very rich. Similar to a snickers candy bar. Instead of the cookie mix, I just used my usual peanut butter recipe and used probably 3/4 of it in the bottom of the pan. The last step, skip the extra dir..." See morety dishes and just sprinkle the chocolate chips over the caramel when it is still hot. Wait for the chips to melt - maybe 60 sec or so. Then spread them with a knife."
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