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.