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
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.

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