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.
CARAMEL PEANUT BARS
Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!-Ardyce Piehl, Wisconsin Dells, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
OH-SO-EASY CHOCOLATE-PEANUT-CARAMEL BARS
Enjoy delicious dessert with these peanut and chocolate, caramel topped bars made using refrigerated sugar cookie dough.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark pan). In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 13 to 17 minutes or until light golden brown.
- Remove partially baked bars from oven. Sprinkle peanuts and chocolate chips evenly over warm bars. In small bowl, mix caramel topping and flour until well blended. Drizzle evenly over top.
- Return to oven; bake 15 to 18 minutes longer or until center just begins to bubble. Cool completely, about 1 hour. Cut into 6 rows by 6 rows. Store tightly covered.
Nutrition Facts : Calories 140, Carbohydrate 16 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 80 mg, Sugar 9 g, TransFat 1/2 g
PEANUT BUTTER CARAMEL CHOCOLATE CHIP COOKIE BARS
I think we can all agree one of the sweetest parts of the holiday season is baking! Whether you're making Peanut Butter Caramel Chocolate Chip Cookie Bars for your family as a sweet gift, or as a treat to help fuel Santa, there's no shortage of reasons to fire up the oven this time of year. These mouthwatering chocolate caramel peanut butter bars are sure to add a little jazz to your cookie tray. With only six simple steps, this recipe is perfect for little helpers and fun for the whole family. We're warning you now, with an ingredient list this delicious, it's impossible not to snack on caramels or chocolate chips while whipping up these chocolate caramel peanut butter bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 40
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray with cooking spray. Make peanut butter cookie dough as directed on pouch. Press dough evenly in bottom of pan.
- Make chocolate chip cookie dough as directed on pouch. Drop dough by spoonfuls over peanut butter cookie dough. Using metal spatula, evenly spread dough to cover peanut butter cookie dough layer.
- Bake 25 to 28 minutes or until toothpick inserted in center comes out clean and edges are set. Remove from oven to cooling rack. Cool 5 minutes.
- Meanwhile, in 2-quart saucepan, heat caramels and whipping cream over medium heat, stirring constantly, 5 to 10 minutes or until caramels are melted. Remove from heat. Spread over warm cookie base. Bake about 5 minutes or until caramel is set in center. Return to cooling rack.
- Sprinkle chocolate chips evenly over top. Let stand 5 minutes; spread melted chips evenly over top. Refrigerate bars until chocolate is firm, about 3 hours.
- Let bars stand 30 minutes before cutting. Remove bars from pan by lifting foil; peel foil away. Cut into 8 rows by 5 rows. Store loosely covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 22 g, TransFat 0 g
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
PEANUT BUTTER CHOCOLATE PAN COOKIES
Peanut butter and chocolate come together in these tasty baked cookies - dessert that's made using Original Bisquick® mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Lightly spray 15x10x1-inch pan with cooking spray.
- In large bowl, stir together peanut butter, eggs and vanilla. Stir in brown sugar until blended. Add Bisquick mix and 3/4 cup of the chocolate chips, stirring just until dry ingredients are moistened. Spread mixture in pan.
- Bake 20 minutes or until golden brown. Sprinkle with remaining 1 1/4 cups chocolate chips; let stand 5 minutes or until chocolate is melted. Spread melted chocolate evenly over top. Cut into 4 rows by 3 rows, then cut each bar in half to form a triangle.
Nutrition Facts : Calories 201, Carbohydrate 27 g, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 176 mg
CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS
Here's a risk-free way to get rich quick: Try our easy take on the classic chocolate-caramel butter bars known as millionaire's shortbread. We swap in crispy, marshmallow-laden rice cereal for its base, and add a thin layer of peanut-butter caramel under the chocolate-shell topping. Just invest a little time to let it chill, and it pays off with every extravagant bite.
Provided by Riley Wofford
Categories Cookie Recipes
Time 1h15m
Yield Makes 16
Number Of Ingredients 8
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.
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