I have a little secret. After I bake sugar cookies I cut them out again, this way my cookies look like pretty shapes and not unidentifiable objects.
I have a little secret. Cookie crumb scraps make great crusts!
The Wife of a Dairyman posted a recipe for Pillsbury Peanut Butter Caramel Bars. I had cookie crumbs leftover from my Easter Cookies and thought this would be a tasty fit. The other change I made was cutting the recipe in half. Here is what I did …
For the Crust:
1 -1 ½ C Sugar Cookie Crumbs
2 Tbs Butter
Heat oven to 350°F.
Spray 8X8-inch pan (I used a glass pan) with non-stick cooking spray.
I used my food processor to make the crumbs and mix them with the butter.
Lightly pat buttery crumbs into pan and bake for 6-7 minutes or until light golden brown. Cool a few minutes on cooling rack.
For the Caramel Layer:
¼ C Butter
1/2 can (7 oz) Sweetened Condensed Milk
1 C Light Brown Sugar, packed
1 C Granulated Sugar
½ + 1/3 C + 3 Tbs Graham Cracker Crumbs
In a heavy saucepan, melt butter over medium heat. Stir in condensed milk, brown sugar and granulated sugar until blended.
Add graham cracker crumbs; mix well (mixture will be thick). Bring to a boil, stirring constantly. Watch the caramel closely! Do Not Burn It!
Reduce heat to low; cook 5 minutes, stirring constantly, or until slightly thickened.
Pour caramel mixture over warm cookie crust, spreading evenly.
For the Topping:
3/4 C milk Chocolate Chips
¼ C Creamy Peanut Butter
¼ C Peanuts, chopped
In medium microwavable bowl, melt chocolate chips and stir until smooth. Stir in peanut butter until blended.
Spread evenly over caramel layer.
Sprinkle with chopped peanuts.
Cool until chocolate is set.
I LOVE the buttery, caramely flavor with a hint of chocolate and peanuts. I didn’t put any special magical potion into these bars. After J tried them, I think he fell in love with me all over again!
If you enjoy buttery melt in your mouth caramel flavor these bars are a must try!