Pillsbury® sugar cookies jump-start these ooey-gooey bars. A few additional ingredients create an awesome flavor combo!
Bake-Off® Contest 45, 2012
Sandra Hilbert
Fort Littleton, Pennsylvania
-
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
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 110
% Daily Value
- Total Fat
- 12g
- 19%
-
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 15mg
- 5%
- Sodium
- 130mg
- 5%
- Total Carbohydrate
- 35g
- 12%
-
- Dietary Fiber
- 1g
- 3%
- Sugars
- 29g
- Protein
- 3g
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 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 Choice
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.
© 2016 ®/TM General Mills All Rights Reserved