Chewy Peanut Butter-Caramel Bars

Pillsbury® sugar cookies jump-start these ooey-gooey bars. A few additional ingredients create an awesome flavor combo!

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Servings 36

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( 96 ) Ratings

96 Ratings

5 Stars

4 Stars

3 Stars 15%

2 Stars 34%

1 Stars 21%

Member Reviews ( 20 )

2baa93f8-b385-40e2-b146-d190b27177d8

Bake-Off® Contest 45, 2012

Sandra Hilbert

Fort Littleton, Pennsylvania

ingredients 9
Prep Time 20 min
Total Time 2 hr 0 min

Ingredients

1: package Pillsbury® Ready to Bake!™ refrigerated sugar cookies

1/2: cup LAND O LAKES® Butter

1: can (14 oz) Eagle Brand® Sweetened Condensed Milk

1: cup packed light brown sugar

1: cup granulated sugar

1 3/4: cups graham cracker crumbs

1: bag (11.5 oz) Hershey's® milk chocolate baking chips

1/2: cup Jif® Creamy Peanut Butter

1/2: cup finely chopped Fisher® Dry Roasted Peanuts

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Directions

1 Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray or line with nonstick foil. Evenly arrange cookie rounds in pan.
2 Bake 24 to 26 minutes or until light golden brown. Cool 15 minutes on cooling rack.
3 Meanwhile, in 2-quart heavy saucepan, melt butter over medium heat. Stir in condensed milk, brown sugar and granulated sugar until blended. Add graham cracker crumbs; mix well (mixture will be thick). Bring to a boil, stirring constantly. Reduce heat to low; cook 5 minutes, stirring constantly, or until slightly thickened. Pour caramel mixture over warm cookie crust, spreading evenly.
4 In medium microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 20 seconds, stirring every 30 seconds, until smooth. Stir in peanut butter until blended. Spread evenly over caramel layer. Sprinkle with chopped peanuts. Refrigerate 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 130mg; 130%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 1g 1% Sugars 29g 29% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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fallywags

report Posted Jul. 17, 2012 10:33 PM

Once cool I put these in the refrigerator. I didn't really understand if that is what the recipe stated or just refrigerate for a short period of time. This made the bars rock hard and difficult to cut. Once cut up and left out, they were delicious. So next time I will skip the refrigerator step.

BethVA

report Posted Jun. 17, 2012 9:34 AM

I agree with the other reviews....DO NOT MAKE THE CARMEL UNTIL THE COOKIE CRUST COMES OUT OF THE OVEN...

srtaterri

report Posted Apr. 30, 2012 2:47 PM

I made these for a potluck and they were a big hit! They are very sweet but delicious! Thankfully I didn't read the reviews first or I may not have tried them as I would have been afraid of them being as hard as a rock. I followed the recipe and they were perfect. I will definitely be making them again.

Kaki1010

report Posted Apr. 29, 2012 10:04 PM

Make sure you are using Sweetened Condensed Milk and not Evaporated Milk in the caramel! People have a tendency to mix them up.

callie33

report Posted Apr. 14, 2012 9:49 AM

These turned out great. For anyone having problems with it turning out to hard I suggest the following: Do not start to make caramel while cookie is cooking. Do cookie first, take out of oven to cool, then make caramel and remember to stir constantly.