Saturday, May 25, 2013

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


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


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

Peace in the Kitchen!

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