Caramel-Peanut Butter Bars
Recipe - West St. Paul
Caramel-Peanut Butter Bars
Prep Time50 Minutes
Servings36
Cook Time20 Minutes
Ingredients
1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
1/2 cup butter or margarine, softened
1 egg
15 Reese's peanut butter cups miniatures, coarsely chopped
36 caramels (from 14-oz bag), unwrapped
1 can (14 oz) sweetened condensed milk
1/4 cup creamy peanut butter
1 cup peanuts, divided
1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
Directions
- 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.
- 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.
- 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.
50 minutes
Prep Time
20 minutes
Cook Time
36
Servings
Shop Ingredients
Makes 36 servings
Betty Crocker Cookie Mix, Sugar, 17.5 Ounce
$4.49$0.26/oz
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
Cub Eggs, Large, 12 Each
$4.99$0.42 each
Reese's Miniature Cups, Milk Chocolate & Peanut Butter, Share Pack, 10.5 Ounce
$7.99$0.76/oz
Essential Everyday Condensed Milk, Sweetened, 14 Ounce
$1.99 was $3.39$0.14/oz
Jif Peanut Butter, Creamy, 16 Ounce
$3.39$0.21/oz
Essential Everyday Peanuts, with Sea Salt, Dry Roasted, 16 Ounce
$2.59$0.16/oz
Betty Crocker Frosting, Milk Chocolate, Rich & Creamy, 16 Ounce
$1.99 Each
$2.99 was $3.29$0.19/oz
Directions
- 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.
- 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.
- 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.