Salty Sweet Peanutty Treat Bars Cookie Mix Food

SALTY SWEET PEANUTTY TREAT

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan. Bake 10 minutes.
• Meanwhile, in 2-quart saucepan, heat filling ingredients over medium-low heat 5 to 10 minutes, stirring constantly, until caramels are melted. Remove from heat.
• As soon as pan is removed from oven, press pretzels firmly into partially baked base, slightly overlapping pretzels. Sprinkle chopped peanuts evenly over pretzels. Pour caramel filling over top; spread evenly.
• Bake 20 minutes longer until caramel filling bubbles. Cool completely, about 2 hours.
• In small microwaveable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes or until melted. Dip fork into melted chocolate; drizzle chocolate over bars. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

PEANUTTY CANDY BARS

Steps:

• In a large bowl, combine the oats, brown sugar, butter, 1/2 cup peanut butter, corn syrup and vanilla. Press into a greased 13x9-in. baking pan. Bake at 375° for 12-14 minutes or until mixture is bubbly around the edges., In a microwave-safe bowl, melt butterscotch and chocolate chips; stir until smooth. Stir in peanuts and remaining peanut butter; spread over the oat mixture. Cool for 10 minutes; chill until set.

SALTY SWEET PEANUTTY TREAT BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms.
• Spread dough in bottom of pan.
• Bake 10 minutes.
• Meanwhile, in 2-quart saucepan, heat filling ingredients over medium-low heat 5 to 10 minutes, stirring constantly, until caramels are melted.
• Remove from heat.
• As soon as pan is removed from oven, press pretzels firmly into partially baked base, slightly overlapping pretzels.
• Sprinkle chopped peanuts evenly over pretzels.
• Pour caramel filling over top; spread evenly.
• Bake 20 minutes longer until caramel filling bubbles.
• Cool completely, about 2 hours.
• In small microwaveable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes or until melted.
• Dip fork into melted chocolate; drizzle chocolate over bars.
• Refrigerate 30 minutes or until chocolate is set.
• For bars, cut into 8 rows by 4 rows.
• Store covered at room temperature.

SWEET AND SALTY PEANUT BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray (without flour).
• In medium bowl, stir cookie mix, 1/2 cup butter, the vanilla and egg until soft dough forms. Press in pan. Bake 15 minutes or until set.
• Meanwhile, in 1-quart saucepan, heat caramels, 2 tablespoons butter and the condensed milk over medium-low heat 5 to 10 minutes, stirring frequently, until caramels are melted. Remove from heat. Carefully pour filling over partially baked crust; spread evenly. Sprinkle with peanuts. Bake 15 to 18 minutes or until filling is bubbly. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

SWEET & SALTY PEANUT BUTTER CHOCOLATE PRETZEL BARS

Steps:

• Line an 8x8 or 9x9 inch baking dish with aluminum foil and spray with non-stick cooking spray. (I used the butter wrappers to grease but did not put any foil in the pan).
• In the bowl of a stand mixer or with an electric mixer, beat together 3/4 cup peanut butter, butter, and vanilla extract until creamy.
• Add confectioners' sugar and brown sugar.
• Slowly beat sugars into peanut butter until well-combined. Add 1 1/2 cup pretzels and beat to combine.
• Press mixture into the bottom of prepared baking dish.
• In a microwave safe bowl, melt together chocolate chips and remaining 1/4 cup peanut butter.
• Stir until smooth. Pour over the top and smooth with a spatula. Sprinkle with remaining 1/2 cup of crushed pretzels. Press down lightly.
• Refrigerate for at least 3 hours before cutting into bars and serving.

CHOCOLATE TOPPED PEANUT TOFFEE BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms.
• Press dough in bottom of pan.
• Bake 10 minutes or just until dough is set.
• Meanwhile, in 1-quart saucepan, melt butter over medium heat.
• Stir in brown sugar.
• Heat to boiling, stirring frequently.
• Boil 1 minute, stirring constantly.
• Sprinkle potato chips and peanuts over partially baked base.
• Pour brown sugar mixture over chips and peanuts.
• Bake 15 minutes longer or until surface is bubbly.
• Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate.
• Spread chocolate over filling.
• Cool completely, about 2 hours.
• Refrigerate 30 minutes or until chocolate is set.
• For bars, cut into 8 rows by 4 rows.
• Store covered at room temperature.