Heat oven to 350. Spray bottom only of 13x9in pan
with cooking spray. In large bowl, stir cookie base
ingredients until soft dough forms. Press dough in
bottom of pan. Bake 12 to 15 minutes or until light
golden brown. Cool completely, about 30 minutes.
In large bowl, beat all filling ingredients except
powdered sugar with electric mixer on medium speed
until creamy and smooth. Gradually beat in
powdered sugar until well blended (filling will be
thick). Press filling over cookie base.
Refrigerate while preparing caramel layer.
In 2qt saucepan, heat caramels and 2T water over low
heat, simmering constantly until caramels are
melted. Stir in peanuts. Spread evenly over filling.
Refrigerate about 15 minutes or until caramel layer
is firm.
In small microwavable bowl, microwave chocolate
chips uncovered on high 1 to 2 minutes, stirring
once, until melted. Spread evenly over caramel
layer. Refrigerate about 1 hour or until chocolate
is set. For bars, cut into 9 rows by 4 rows. Store
covered at room temperature.
Originally Submitted
10/31/2022
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