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
CHOCOLATE-CARAMEL-CRACKER BARS
The secret behind this yummy treat? Easy homemade caramel, chocolate and peanut butter layered with buttery crackers that stay flaky and crunchy. You decide which popular candy bar was the inspiration for this dessert feast.
Provided by Pillsbury Kitchens
Categories Dessert
Time 50m
Yield 48
Number Of Ingredients 9
Steps:
- Grease 13x9-inch pan. Place half of the crackers in bottom of greased pan.
- In medium saucepan, combine sweetened condensed milk, brown sugar, butter and 1/4 cup milk. Cook over low heat until butter is melted, stirring frequently. Increase heat to medium-high; bring to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Stir graham cracker crumbs into caramel mixture.
- Pour half of caramel mixture over crackers in pan. Arrange remaining crackers over caramel. Top with remaining caramel mixture.
- In small saucepan, heat chocolate chips and 2 tablespoons milk over low heat until chocolate is smooth, stirring frequently. Stir in peanut butter. Spread over bars. Refrigerate 30 minutes or until set. Cut into bars.
Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 105 mg, Sugar 12 g
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 :
CHOCOLATE, PEANUT BUTTER AND CARAMEL CLUB BARS
I gave my neighbor a website and she found this recipe and made these and they were delicious...thought I would share the recipe.
Provided by SK H
Categories Chocolate
Time 25m
Number Of Ingredients 5
Steps:
- 1. Place 15 club crackers in the bottom of an 8×8 inch square baking pan that's been lined with foil and sprayed with cooking spray. Sprinkle 1/2 Cup peanut butter chips on crackers.
- 2. Melt butter and brown sugar in a medium saucepan over medium high heat stirring constantly for 4 minutes, until bubbly, smooth and creamy caramel forms.
- 3. Pour 1/2 Cup or so of caramel over peanut butter chips then add another layer of crackers, peanut butter chips and caramel.
- 4. Top with one final layer of crackers. Melt chocolate chips in the microwave and then spread over the crackers with melted chocolate.
CHOCOLATE CARAMEL PEANUT COOKIE BARS
Fans of the beloved chocolate- peanut-butter-and-caramel combo will find them all here on a buttery graham cracker cookie base.
Provided by My Food and Family
Categories Home
Time 2h
Yield 32 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Melt 1/4 cup butter; mix with graham crumbs and 2 Tbsp. sugar until blended. Press onto bottom of 13x9-inch pan. Bake 10 min.
- Meanwhile, bring milk, remaining butter and sugar to boil in medium saucepan on medium-high heat, stirring frequently. Cook on medium heat 4 min., stirring constantly. Remove from heat. Immediately add marshmallow creme, peanut butter and vanilla; stir until peanut butter is melted and mixture is blended. Spread over crust. Sprinkle with nuts; gently press to adhere. Refrigerate 15 min.
- Place caramels and water in medium microwaveable bowl. Microwave on HIGH 1 min.; stir. Microwave an additional 1 to 1-1/2 min. or until caramels are completely melted, stirring every 30 sec. Spread over nut layer. Refrigerate 10 min.
- Microwave semi-sweet and white chocolates in microwaveable bowl on HIGH 1-1/2 to 2 min. or until completely melted, stirring every 30 sec. Pour over caramel layer; spread to form even layer. Refrigerate 1 hour or until firm.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 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.
PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS
Perfectly chewy chocolate chip cookie bars with an ooey gooey peanut butter caramel center. These will be one of the best treats that you make!
Provided by Alyssa Rivers
Categories Dessert
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil and spray with cooking spray. This helps for easy removal.
- In a large mixing bowl combine melted butter, brown sugar, and sugar. Mix until incorporated. Add eggs and vanilla and mix. Add flour, salt, and baking soda. Mix until the dough comes together. Fold in chocolate chips. Spread half of the dough into the bottom of your 9x13. (A little more than half if needed) Bake for 8-9 minutes.
- While the dough is baking prepare the peanut butter caramel. In a microwave safe bowl, add caramels and heavy cream. Cook for 30 seconds at a time stirring to be careful that it doesn't burn. Once melted, add in the peanut butter and vanilla and mix until smooth. (You can also melt the caramel over the stove in a saucepan)
- Drizzle the peanut butter caramel on top and spread evenly. Crumble remaining dough on top of the caramel. Bake for an additional 18-20 minutes or until lightly brown. Remove from the oven and allow to completely cool before cutting.
Nutrition Facts : Calories 344 kcal, Carbohydrate 48 g, Protein 5 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 44 mg, Sodium 221 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
CHOCOLATE-CARAMEL-PEANUT BARS
Gooey melted caramels coat a crunchy mixture of crackers, peanuts, chopped chocolate and marshmallows in these scrumptious no-bake bar cookies.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 36 servings
Number Of Ingredients 6
Steps:
- Chop 1/2 cup nuts; reserve for later use. Combine remaining nuts with next 3 ingredients in large bowl.
- Cook butter and caramels in saucepan on low heat 5 to 7 min. or until caramels are completely melted and mixture is well blended, stirring frequently. Pour over cracker mixture; toss until evenly coated.
- Press cracker mixture onto bottom of 13x9-inch pan sprayed with cooking spray; sprinkle with reserved nuts. Refrigerate 30 min. or until completely cooled before cutting into bars.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
HOMEMADE COOKIE, CARAMEL AND CHOCOLATE CANDY BARS
I got this recipe from one of my 5 telephone company cookbooks! It's very easy and delicious. I've had to give it out many times.
Provided by CaramelPie
Categories Dessert
Time 22m
Yield 24-36 bars
Number Of Ingredients 8
Steps:
- Line a 9"x13" pan with Club crackers.
- Combine graham cracker crumbs, both sugars, milk and margarine in glass bowl.
- Microwave on high for 3 minutes.
- Stir, then microwave on high for 3 more minutes.
- Stir, then pour over crackers in pan.
- Add another layer of Club crackers.
- Combine peanut butter and chocolate chips in another glass bowl.
- Microwave for 1 minute.
- Stir until smooth.
- Spread over 2nd layer of crackers.
- Refrigerate.
Nutrition Facts : Calories 168.8, Fat 10, SaturatedFat 2.9, Cholesterol 0.5, Sodium 98.3, Carbohydrate 19.7, Fiber 0.9, Sugar 16.4, Protein 2.5
CHOCOLATE PEANUT BUTTER BARS
We all loved this one! It has the texture of a brownie, but the taste of a peanut butter chocolate chip cookie. My kids both helped me make it and eat it!
Provided by Lazy Stacey
Categories Bar Cookie
Time 40m
Yield 48 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large mixer bowl, beat the peanut butter and butter until smooth, about 1 minute. Add the sugar, eggs and vanilla, and beat until creamy. Blend in the flour and salt. Stir in 1 cup of the chocolate chips and spread into an ungreased 13x9 inch baking pan. Bake for about 25-30 minutes, or until edges begin to brown.
- Immediately sprinkle the remaining morsels over the cookie layer. Either let sit 5 minutes, or put back in the oven for 1 minute, until the morsels become shiny and soft. Spread the rest of the chocolate chips evenly over the top. Cool completely and serve. Enjoy!
Nutrition Facts : Calories 85.1, Fat 4.8, SaturatedFat 1.7, Cholesterol 17.3, Sodium 52.4, Carbohydrate 9, Fiber 0.4, Sugar 6.3, Protein 2.1
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5/5 (1)Category DessertCuisine AmericanEstimated Reading Time 5 mins
- Mix the cake mix and oats together in a large bowl. Use a mixer to add the peanut butter until well combined.
- In a separate small bowl, beat the egg together with the milk. Add the egg mixture to the cake mix and oats and mix well.
- Reserve 1 cup of the oat mixture and set aside. Press the rest of the mixture into the bottom of a well-greased 9X13 pan.
- In another bowl, beat the cream cheese with an electric mixer for 1-2 minutes until well blended and smooth. Add the caramel topping, beat for 2 more minutes until smooth. Pour the caramel mixture on top of the crust.
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- Combine 1 cup chocolate chips, butterscotch chips and 1/4 cup peanut butter in microwave-safe bowl. Microwave 1 minute, stir. Continue microwaving in 30-second intervals until completely melted and smooth. Pour into prepared pan; spread to edges. Refrigerate 30 minutes or until set.
- Combine sugar, 1/4 cup butter and 1/4 cup whipping cream in medium saucepan. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly. Remove from heat; immediately stir in marshmallow crème, 1/4 cup peanut butter and vanilla. Stir in peanuts. Spread evenly over chocolate layer. Refrigerate 30 minutes or until set.
- Combine caramels and 3 tablespoons whipping cream in microwave-safe bowl. Microwave 1 minute; stir. Continue microwaving in 30-second intervals until completely melted. Pour over marshmallow-peanut layer; spread to edges of pan. Refrigerate 30 minutes or until set.
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- Heat the 5 tbsp butter, 1 tbsp water, and 1 cup of Allulose in a saucepan over high heat. Once the butter is melted, stir gently to combine, then reduce heat to medium or medium-low. I keep my electric range setting at the #5.
- Continue to cook over medium to medium-low heat for about 5 minutes (it should be bubbling but not frothing over the pan), then stir in the 1 tsp molasses and 1/2 tsp vanilla extract.
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Ratings 1Category DessertCuisine AmericanTotal Time 39 mins
- Cream together 1/2 cup of the peanut butter and butter and then add the sugar and brown sugar and blend together. Mix in the egg and then the vanilla.
- Sift together the flour, baking soda, and salt. Add this to the peanut butter mixture and mix until well blended.
- Pat the dough into the prepared pan. Place in the preheated oven and bake for 22 to 24 minutes.
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5/5 (2)Category DessertCuisine AmericanTotal Time 35 mins
- In a food processor, pulse oats to flour. Then add all-purpose flour, sugars, sea salt, and melted butter and process until everything is combined evenly and the mixture is crumbly. You should be able to pinch it together and it relatively holds the shape.
- Press the dough mixture into the bottom of the parchment lined baking pan to form an even layer.
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- Line a 9x13 inch baking pan with foil, leaving an overhang to help remove bars. Lightly spray the foil with nonstick cooking spray.
- Add the graham cracker crumbs, brown sugar, milk and white sugar. Bring to a boil and boil for 5 minutes, stirring constantly.
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- Line an ungreased 9X13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary (in my 9X13-inch pan, the crackers lined up evenly without the need to trim).
- In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.) Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.
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- Preheat the oven to 350 degrees F. Set out a 9X13 inch baking dish and line it with parchment paper.
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