Caramel Peanut Butter Bars Recipes

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 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.

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.

PEANUT BUTTER CARAMEL BARS

Steps:

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

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.

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.

SALTED PEANUT MARSHMALLOW BARS

Steps:

• Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
• In large bowl, mix cookie mix, flour, softened butter and egg until soft dough forms. Press two-thirds of dough in bottom of pan; bake 10 minutes. Remove from oven.
• Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 1/2 minutes, stirring after 1 minute, until caramels are melted. Stir until smooth.
• Sprinkle partially baked cookie base with peanuts. Drizzle caramel mixture over peanuts. Drop teaspoonfuls of marshmallow creme randomly over caramel. Crumble remaining cookie dough over marshmallow creme.
• Bake 18 to 22 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 4 rows by 4 rows.

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.