Peanut Butter Caramel Bars Recipe

Caramel Peanut Butter Cookie Bars Crazy for Crust

WEBOct 13, 2020 · Preheat oven to 350°F. Line a 9×13” pan with foil and spray with cooking spray. The foil is needed here because the caramel can …

Rating: 5/5(1)
1. Preheat oven to 350°F. Line a 9x13” pan with foil and spray with cooking spray. The foil is needed here because the caramel can get sticky!
2. Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment. Add egg, vanilla, milk, and salt and baking soda. Mix until combined. Slowly add flour and mix until dough comes together.
3. Press half of dough into the bottom of the prepared pan. The dough will be sticky - spray your hands with cooking spray first. It will be a very thin layer of dough!
4. Bake the bottom layer of cookie dough for 10 minutes.

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Peanut Butter Caramel Bars Plowing Through Life

WEBDec 19, 2023 · Heat oven to 350 degrees. In a large bowl, combine cake mix, margarine, egg, and chopped peanut butter cups. Mix well and …

Rating: 5/5(2)
1. Grease 13 x 9-inch pan. Heat oven to 350 degrees. In a large bowl, combine cake mix, margarine, egg and chopped peanut butter cups. Mix well and press into greased pan. Bake at 350 degrees for 18 to 22 minutes.
2. Just before cookies are done baking use a saucepan to combine caramel topping, peanut butter, and cornstarch. Cook and stir over low heat until peanut butter is melted. Remove from heat and stir in peanuts. Spread evenly over crust. Return to oven and bake for 5 to 7 minutes until almost set. Cool completely.
3. Spread chocolate icing over bar cookies. Top with additional peanuts if desired.

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Chewy Peanut ButterCaramel Bars Recipe Pillsbury.com

WEBApr 28, 2021 · Reduce heat to low; cook 5 minutes, stirring constantly, or until slightly thickened. Pour caramel mixture over warm cookie crust, …

Rating: 2.5/5(96)
1. Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with 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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