Peanut Butter Cookie Candy Bars

1
Sue Lally

By
@Susie429

I just tried this recipe that I got off the Betty Crocker website. It was a 2008 prize winner, and I can see why! These are SO GOOD!!! I took some to work, and everyone raved about them. They take a wee bit of time to make because of the 4 layers, but it is so very worth it. I will be giving these as gifts at Christmas I'm sure! ;)

Rating:
★★★★★ 2 votes
Comments:
Serves:
36
Prep:
45 Min

Ingredients

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COOKIE BASE

1 pkg
betty crocker peanut butter cookie mix
3 Tbsp
vegetable oil
1 Tbsp
water
1
egg

FILLING

1/3 c
light corn syrup
3 Tbsp
butter or margarine (softened)
3 Tbsp
peanut butter
1 Tbsp
+ 1 1/2 tsp. water
1 1/4 tsp
vanilla
1 dash(es)
salt
3 1/2 c
powdered sugar

CARMEL LAYER

1
bag (14 oz.) carmels, unwrapped
2 Tbsp
water
1 1/2 c
unsalted dry roast peanuts

TOPPING

1
bag (12 oz.) milk or semi-sweet chocolate chips

How to Make Peanut Butter Cookie Candy Bars

Step-by-Step

  • 1Heat oven to 350 degrees. Spray bottom only of a 13 x 9 pan with cooking spray. Combine cookie base ingredients in a bowl, and stir until a soft dough forms. Press dough into bottom of pan and bake for 12 to 15 min., or until light golden brown. Cool 30 min.
  • 2In a large bowl, beat all filling ingredients (except powdered sugar) with electric mixer on medium speed until creamy and smooth. Gradually add powdered sugar until well blended (mixture will be thick). Press filling over cookie base, and refrigerate while preparing carmel layer.
  • 3In a 2 qt. saucepan, heat carmels & water over low heat, stirring constantly, until carmels are melted. Stir in peanuts. Spread over filling and refrigerate about 15 min. until carmel layer is firm.
  • 4In a small microwaveable bowl, microwave chocolate chips (1 to 2 min), stirring once until melted. Spread evenly over carmel layer. Refrigerate just until chocolate sets. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

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