2012-04-05 / Front Page

Chewy Peanut Butter-Caramel Bars

1 package Pillsbury Ready-
To- Bake refrigerated sugar
cookies
1/2 cup Land O Lakes 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) Hershey’s milk
chocolate baking chips
1/2 cup Jif creamy peanut
butter
1/2 cup finely chopped Fisher
dry roasted peanuts.















Heat oven to 350 degrees. 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.

Bake 24 to 26 minutes or until light golden brown. Cool 15 minutes on cooling rack.

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.

In medium microwavable bowl, microwave chocolate chips on high one minute to one 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.

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