Chewy Peanut Butter-Caramel Bars

  • Servings: bars
  • Serving Size: 36
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 package Pillsbury® Ready to Bake!™ refrigerated sugar cookies
  • 1/2 cup LAND O LAKES® Butter
  • 1 (14 oz) can Eagle Brand® Sweetened Condensed Milk
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 3/4 cups graham cracker crumbs
  • 1 (11.5 oz) bag Hershey's® milk chocolate baking chips
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1/2 cup finely chopped Fisher® Dry Roasted Peanuts

Instructions

  • Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with 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 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.
  • Bake-Off is a registered trademark of General Mills ©2012 / LAND O LAKES is a registered trademark of Land O’Lakes, Inc. / Hershey’s® is a registered trademark of The Hershey Company, Hershey, PA, 17033 / Fisher® is a registered trademark of John B. Sanfilippo & Son, Inc. ©2012
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