Caramel Peanut Bars Food

CARAMEL PEANUT BARS

Steps:

• In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned. , In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars.

RAW CARAMEL PEANUT CRUNCH BARS

Steps:

• Line a 10cm x 20cm loaf tin with non-stick baking paper.
• Place the dates, peanut butter and vanilla in a food processor and process for 2-4 minutes or until the mixture comes together into a paste. Transfer to a large bowl, add the puffed rice and peanuts and mix to combine. Using the back of a spoon, press the mixture into the base of the tin (see note).
• Place the chocolate in a heatproof bowl over a saucepan of simmering water (the bowl shouldn't touch the water) and stir until melted. Pour the chocolate over the slice and spread evenly. Refrigerate for 20-30 minutes or until set. Remove the slice from the tin and cut into bars using a hot knife. Refrigerate until ready to serve.
• Do Ahead
• Keep bars refrigerated in an airtight container for up to 2 weeks.

SALTED CARAMEL PEANUT BARS

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.

CHOCOLATE COVERED CARAMEL PEANUT BARS

Steps:

• Preheat oven to 350 degrees. Spray the bottom and sides of a 9x13 pan.
• Combine cake mix, egg, water and melted butter or margarine. Press evenly into the bottom of the greased pan. Bake for 12-14 minutes or until golden. Cool.
• Whip together the marshmallow cream and peanut butter. Stir in chopped peanuts. Spread over cooled cake.
• Caramel:.
• In a saucepan, melt butter. Add brown sugar, water and corn syrup and bring to a boil. Cook for several minutes until the mixture is no longer grainy. Remove from heat and stir in vanilla and condensed milk. Cool slightly.
• Pour caramel over marshmallow mixture and spread evenly.
• Melt chocolate in the microwave or double broiler, stirring frequently until melted.
• Pour melted chocolate over caramel and spread evenly.
• Allow to set 4 hours, or overnight.

CHOCOLATE CARAMEL PEANUT BUTTER OATMEAL BARS

Steps:

• Preheat oven to 350°F.
• Coat a 9-inch by 13-inch baking pan with cooking spray (or line with sprayed foil to help get them out of the pan after baking & make clean-up easier).
• Combine cake mix and oatmeal. Cut in peanut butter until mixture looks like fine crumbs.
• Whisk the egg with the milk and add to crumb mixture, stirring until well mixed. Reserving 3/4 cup of mixture, press remainder into bottom of pan.
• Beat cream cheese until smooth. Add caramel and beat until well mixed. (Take the lid off the caramel jar then microwave for a few seconds to make more pourable.)
• Spread caramel cream cheese mixture over crust.
• Sprinkle with chocolate chips and reserved crumbs.
• Bake for 30 minutes. Let cool completely; cut into bars.
• These are really rich so cut into small bars!

PEANUT BUTTER CARAMEL BARS

Steps:

• Heat oven to 375°F
• Combine sugar, brown sugar, butter and peanut butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until dough forms.
• Press dough evenly into ungreased 15x10x1-inch baking pan. Sprinkle pecans evenly over dough. Bake for 15 to 20 minutes or until crust is lightly browned around edges.
• Meanwhile, place caramels and half & half in 2-quart heavy saucepan. Cook over medium heat, stirring constantly, until smooth (6 to 11 minutes). Stir in vanilla.
• Drizzle caramel mixture evenly over pecans; sprinkle with chocolate chips. Cool completely (about 3 hours) at room temperature. Cut into bars.

CARAMEL-PEANUT BUTTER BARS

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.

PEANUT BUTTER CARAMEL BARS

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.