In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Peanut Butter Cookie Candy Bars
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- #116018
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Cookie Base
1 package (1 pound, 1.5 ounce size) peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Filling
1/3 cup light corn syrup
3 tablespoons butter or margarine, softened
3 tablespoons peanut butter
1 tablespoon water, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 1/2 teaspoon water
1 1/4 teaspoon vanilla
1 dash salt
3 1/2 cups powdered sugar
Caramel Layer
1 package (14 ounce size) caramels, unwrapped
2 tablespoons water
1 1/2 cup unsalted dry-roasted peanuts
Topping
1 package (11.5 ounce size) milk chocolate chips
directions
Heat oven to 350 degrees F. Spray bottom only of 13- x 9-inch pan with cooking spray.
In a large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake for 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
In a large bowl, beat all filling ingredients except powdered sugar with an 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 a 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts.
Spread evenly over filling. Refrigerate for about 15 minutes or until caramel layer is firm.
In a small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted.
Spread evenly over caramel layer. Refrigerate for about 1 hour or until chocolate is set.
added by
tammyhall
nutrition data
257 calories, 12 grams fat, 37 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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