Peanut Butter Caramel Chocolate Bars Food

PEANUT BUTTER CARAMEL BARS

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.

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-PEANUT-BUTTER-CARAMEL CEREAL BARS

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.

PEANUTTY CARAMEL BARS

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.

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.

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.

PEANUT BUTTER-CARAMEL-CHOCOLATE BARS

Steps:

• MAKE THE BARS: In a large mixing bowl, combine the dry cake mix, butter, and egg; beat with an electric mixer on medium speed until no longer crumbly, about 3 minutes.
• Stir in the peanut butter cups; press the mixture into a greased 9 x 13 baking pan.
• Bake in a preheated 350°F oven for 18-22 minutes or until lightly browned.
• Meanwhile, in a saucepan, combine the cornstarch, caramel topping, and peanut butter until smooth.
• Cook over low heat, stirring occasionally, until the mixture comes to a boil, about 25 minutes.
• Cook and stir 1-2 minutes longer; remove pan from heat and stir in the peanuts.
• Spread the mixture evenly over the warm crust; bake for 6-7 minutes longer, or until almost set.
• Cool completely on a wire rack.
• Spread evenly with the frosting; sprinkle with chopped peanuts.
• Refrigerate for at least 1 hour before cutting into bars; store in an airtight container in the refrigerator.
• Bring to room temperature before serving; but they're just as yummy cold!