Peanut Butter Cookie Candy Bars (Cookie Mix)
- Ready In:
- 1hr 45mins
- Ingredients:
- 16
- Yields:
-
36 bars
ingredients
-
Cookie Base
- 496.11 g package betty crocker peanut butter cookie mix (1 lb 1.5 oz)
- 44.37 ml vegetable oil
- 14.79 ml water
- 1 egg
-
Filling
- 78.78 ml light corn syrup
- 44.37 ml butter or 44.37 ml margarine, softened
- 44.37 ml peanut butter
- 14.79 ml water
- 7.39 ml water
- 6.16 ml vanilla
- 0.25 ml salt
- 828.06 ml powdered sugar
-
Caramel Layer
- 396.89 g bag caramels, unwrapped
- 29.58 ml water
- 354.88 ml dry-roasted unsalted peanuts
-
Topping
- 326.01 g bag milk chocolate chips (2 cups)
directions
- Heat oven to 350°F
- Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base ingredients until soft dough forms.
- Press dough in bottom of pan.
- Bake 12 to 15 minutes or until light golden brown.
- Cool completely, about 30 minutes.
- In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth.
- Gradually beat in powdered sugar until well blended (filling will be thick).
- Press filling over cookie base.
- Refrigerate while preparing caramel layer.
- In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted.
- Stir in peanuts.
- Spread evenly over filling.
- Refrigerate about 15 minutes or until caramel layer is firm.
- In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted.
- Spread evenly over caramel layer.
- Refrigerate about 1 hour or until chocolate is set.
- For bars, cut into 9 rows by 4 rows.
- Store covered at room temperature.
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RECIPE SUBMITTED BY
dojemi
United States