Bake-Off® Contest 45, 2012
Fort Littleton, Pennsylvania

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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  • prep time 20 min
  • total time 2 hr 0 min
  • ingredients 9
  • servings 36
 

Ingredients

1
package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
1/2
cup 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) milk chocolate baking chips
1/2
cup Jif® Creamy Peanut Butter
1/2
cup finely chopped dry roasted peanuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company Jif and Simply Jif are trademarks of The J.M. Smucker Company Eagle Brand is a trademark of The J.M. Smucker Company, Borden and Elsie trademarks used under license.
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