PEANUT BUTTER CANDY BARS (COOKIE MIX)
Source: Betty Crocker NOTE: Cookie mix used is 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
Provided by Mom2Rose
Categories Bar Cookie
Time 50m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350°F
- Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie mix, oil, water and egg until soft dough forms.
- Press into pan.
- Bake 15 to 18 minutes or until edges are light golden brown.
- Cool 10 minutes.
- In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted.
- Spread evenly over base.
- Refrigerate 30 minutes or until set.
- For bars, cut into 9 rows by 4 rows.
GLUTEN-FREE PEANUT BUTTER COOKIE CANDY BARS
Enjoy these delicious peanut butter cookie candy bars made using Betty Crocker® Gluten Free chocolate chip cookie mix that are perfect for a dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Make cookie dough as directed on box, using butter, vanilla and egg. In ungreased 13x9-inch pan, press dough evenly. Bake 18 to 20 minutes or until light golden brown. Cool 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.
- In medium microwavable bowl, microwave caramels and 2 tablespoons water uncovered on High 2 to 4 minutes, stirring twice, 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 6 rows by 6 rows. Store covered at room temperature.
Nutrition Facts : Calories 290, Carbohydrate 41 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 180 mg, Sugar 31 g, TransFat 0 g
PEANUT BUTTER COOKIE CANDY BARS
Prize-Winning Recipe 2008! Love crunchy caramel-peanut butter candy bars? Try these indulgent cookies to satisfy cravings.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 36
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch 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 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 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.
Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 29 g, TransFat 0 g
PEANUT BUTTER COOKIE CANDY BARS
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...
Provided by Sue Lally
Categories Other Snacks
Time 45m
Number Of Ingredients 19
Steps:
- 1. Heat 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.
- 2. In 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.
- 3. In 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.
- 4. In 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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