PEANUT BUTTER CARAMEL BARS
When my husband and our three sons sit down to dinner, they ask, "What's for dessert?" I have a happy group of guys when I report that these rich bars are on the menu. They're chockfull of yummy ingredients. -Lee Ann Karnowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned. , Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from the heat; stir in peanuts. , Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator.
Nutrition Facts :
CARAMEL-PEANUT BUTTER BARS
This one is for all the candy bar lovers out there. Now you can skip the wrappers and make your own.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h50m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
- Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.
- Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 25 g, TransFat 1 1/2 g
PASSION BARS
Oatmeal bars with a caramel flavored peanut butter topping. A big hit at pot-lucks! Very rich, also!
Provided by SUE CASE
Categories Desserts Cookies Bar Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of the prepared pan. In a medium bowl, stir together the sweetened condensed milk and peanut butter. Spread evenly over the oatmeal layer. Sprinkle the chocolate chips over the peanut butter layer, then crumble the reserved crust over the top.
- Bake for 30 to 35 minutes in the preheated oven, until golden brown. Cool completely before cutting into bars.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.4 g, Cholesterol 20.8 mg, Fat 13.8 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 6.7 g, Sodium 176.2 mg, Sugar 19.4 g
PEANUTTY CARAMEL BARS
Made in the microwave, these sweet and chewy bars can be stirred by very quickly. Loaded with caramel, chocolate, peanuts and peanut butter, they remind some folks of a candy bar. Kids of all ages love them. -Charlene Bennett Clearville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, microwave caramels, water and 1/2 cup peanut butter on high for 45 seconds; stir. Microwave 1 to 1-1/2 minutes longer or until melted. Add cereal and peanuts; toss to coat. Spread into a greased 13-in. x 9-in. pan; set aside., In another microwave-safe bowl, melt chips, butter and remaining peanut butter on high for 20-50 seconds; stir until smooth. Spread over cereal mixture. Refrigerate before cutting.
Nutrition Facts : Calories 154 calories, Fat 10g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 126mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
SALTED CARAMEL PEANUT BARS
Shortbread alone is a treat, but when it is topped with a thick layer of creamy caramel, crunchy peanuts and flaky salt, it becomes that much more! A pinch of cinnamon and splash of warm vanilla make these bars perfect for fall, but honestly, we're happy to have them anytime.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 24 bars
Number Of Ingredients 12
Steps:
- Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment.
- Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl.
- Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork.
- Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour.
- Position an oven rack in the center of the oven and preheat to 325 degrees F.
- Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour.
- Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour.
- Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days.
PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS
I think we can all agree one of the sweetest parts of the holiday season is baking! Whether you're making Peanut Butter Caramel Chocolate Chip Cookie Bars for your family as a sweet gift, or as a treat to help fuel Santa, there's no shortage of reasons to fire up the oven this time of year. These mouthwatering chocolate caramel peanut butter bars are sure to add a little jazz to your cookie tray. With only six simple steps, this recipe is perfect for little helpers and fun for the whole family. We're warning you now, with an ingredient list this delicious, it's impossible not to snack on caramels or chocolate chips while whipping up these chocolate caramel peanut butter bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 40
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray. Make peanut butter cookie dough as directed on pouch. Press dough evenly in bottom of pan.
- Make chocolate chip cookie dough as directed on pouch. Drop dough by spoonfuls over peanut butter cookie dough. Using metal spatula, evenly spread dough to cover peanut butter cookie dough layer.
- Bake 25 to 28 minutes or until toothpick inserted in center comes out clean and edges are set. Remove from oven to cooling rack. Cool 5 minutes.
- Meanwhile, in 2-quart saucepan, heat caramels and whipping cream over medium heat, stirring constantly, 5 to 10 minutes or until caramels are melted. Remove from heat. Spread over warm cookie base. Bake about 5 minutes or until caramel is set in center. Return to cooling rack.
- Sprinkle chocolate chips evenly over top. Let stand 5 minutes; spread melted chips evenly over top. Refrigerate bars until chocolate is firm, about 3 hours.
- Let bars stand 30 minutes before cutting. Remove bars from pan by lifting foil; peel foil away. Cut into 8 rows by 5 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 22 g, TransFat 0 g
PEANUT BUTTER CARAMEL BARS
Make and share this Peanut Butter Caramel Bars recipe from Food.com.
Provided by Theresa P
Categories Bar Cookie
Time 55m
Yield 36 bars
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine cake mix, butter and egg and beat until no longer crumbly, about 3 minutes.
- Stir in by hand, the chopped peanut butter cups.
- Press into greased 9x13 baking pan.
- Bake at 350°F for 18 to 22 minutes.
- Meanwhile, in a saucepan, combine cornstarch, caramel topping and peanut butter.
- Cook over low heat until mixture comes to a boil (about 25 minutes).
- Cook and stir for 1 or 2 minutes longer.
- Remove from heat and stir in peanuts.
- Spread evenly over warm crust and bake 6 to 7 minutes longer or until almost set.
- Cool completley on wire rack.
- Spread with frosting and sprinkle with chopped peanuts.
- Refrigerate (at least an hour) until well chilled before cutting into bars.
- Store in refrigerator.
Nutrition Facts : Calories 231.5, Fat 11.8, SaturatedFat 3.7, Cholesterol 13.3, Sodium 244.8, Carbohydrate 30.2, Fiber 1.1, Sugar 15.8, Protein 3.5
CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS
Here's a risk-free way to get rich quick: Try our easy take on the classic chocolate-caramel butter bars known as millionaire's shortbread. We swap in crispy, marshmallow-laden rice cereal for its base, and add a thin layer of peanut-butter caramel under the chocolate-shell topping. Just invest a little time to let it chill, and it pays off with every extravagant bite.
Provided by Riley Wofford
Categories Cookie Recipes
Time 1h15m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
- In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.
- Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.
PEANUT BUTTER, CARAMEL AND ALMOND BARS
Graham cracker crumbs, peanut butter and almonds form the base for these yummy no-bake bar cookies that are topped with melted caramels and chocolate.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 36 servings
Number Of Ingredients 9
Steps:
- Combine sugar, cracker crumbs, peanut butter, 1 cup nuts and melted butter; press onto bottom of 13x9-inch pan sprayed with cooking spray.
- Cook caramels and water in saucepan on low heat 5 min. or until caramels are completely melted and mixture is well blended, stirring constantly. Pour over crust.
- Cook chocolate and remaining butter in separate saucepan 4 to 6 min. or until chocolate is completely melted and mixture is well blended, stirring frequently. Spread over caramel layer. Immediately sprinkle with remaining nuts; press gently into caramel layer with back of spoon. Refrigerate 1 hour or until caramel layer is firm.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CARAMEL-PEANUT BUTTER BARS
This recipe was featured in an email this morning from the www.bettycrocker.com website. "Honorable Mention - Contest Recipe 2008! Do you love candy bars? Try this cookie bar, and you'll have 3 dozen delightful indulgences that are like candy bars."
Provided by senseicheryl
Categories < 30 Mins
Time 28m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350°F Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
- Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.
- Spread frosting evenly over filling. Sprinkle with chopped peanuts.
- Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 197.2, Fat 10.5, SaturatedFat 4, Cholesterol 17.3, Sodium 100, Carbohydrate 24.4, Fiber 0.7, Sugar 21.6, Protein 3.5
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- Combine sugar, brown sugar, butter and peanut butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until dough forms.
- Press dough evenly into ungreased 15x10x1-inch baking pan. Sprinkle pecans evenly over dough. Bake 15-20 minutes or until crust is lightly browned around edges.
- Place caramels and half & half in 2-quart heavy saucepan. Cook over medium heat, stirring constantly, 6-11 minutes or until smooth. Stir in vanilla.
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