Peanut Butter Bar Cookies

The majority of these recipes are adapted or inspired by Betty Crocker and Pillsbury.

Cookie base:

1 pouch (1lb 1.5 oz.) Betty Crocker Peanut Butter Cookie Mix

3 TBS vegetable oil

1 TBS water

1 egg

Filling:

1/2 C light corn syrup

3 TBS butter, softened

3 TBS peanut butter

1 TBS + 1 1/2 tsp water

1 1/4 tsp vanilla

dash of salt

3 1/2 C powdered sugar

Caramel Layer:

1 bag (14 oz.) caramels, unwrapped

2 TBS water

1 1/2 C dry roasted peanuts

Topping:

1 bag (11.5oz) milk chocolate chips ( 2 cups)

Spray a 9"x13" pan with vegetable cooking spray

In a large bowl, stir cookie base ingredients until soft dough forms

Press dough in bottom of pan

Bake at 350 degrees for 15 minutes

Cool 30 minutes

In a large bowl, beat filling ingredients except powdered sugar, with an electric hand mixer on medium speed until creamy and smooth

Gradually beat in powdered sugar until well blended ( it will be thick) 

Press filling over cookie base

Refrigerate while preparing caramel layer

In a 2 quart saucepan, heat caramels + 2TBS water on low heat.

Stir constantly until melted.

Stir in peanuts

Spread evenly over filling 

Refrigerate 15 minutes

In a small microwavable bowl, microwave the chocolate chips uncovered 1-2 minutes, stir once until melted

Spread evenly over caramel layer

Refrigerate 1 hour

Cut 9 rows by 4 rows

Store covered at room temperature

Enjoy!

Peace in the Kitchen!