Preheat oven to 300. Spray a 9x13 pan with non stick cooking spray and set aside.
In a large bowl or the bowl of your mixer, combine the butter, sugar, flour, and vanilla until the mixture comes together. Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling. Bake for 35 to 45 minutes or until the crust is lightly golden. Remove from oven and run a knife around the edges of the bars. Allow to cool completely.
Combine the caramels and cream in a microwave-safe bowl and heat for 3 to 4 minutes, stirring each minute, until the mixture is smooth. Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30 to 60 minutes or until the caramel is solid.
In a microwave safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth, stirring each 45 seconds. Spread over the cooled caramel. Place in refrigerator for 1 to 2 hours or until the chocolate layer is solid. They can also be placed in the freezer for less time if you’re in a hurry. Cut into squares and serve. Store leftovers in a cool area or the refrigerator to prevent messy disasters.
Originally Submitted
5/1/2011
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