CHOCOLATE CARAMEL PEANUT COOKIE BARS

Chocolate Caramel Peanut Cookie Bars image

Fans of the beloved chocolate- peanut-butter-and-caramel combo will find them all here on a buttery graham cracker cookie base.

Provided by My Food and Family

Categories Home

Time 2h

Yield 32 servings

Number Of Ingredients 12

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Ingredients

1/2 cup butter, divided
8 graham crackers, finely crushed (about 1-1/3 cups)
3/4 cup plus 2 Tbsp. sugar, divided
1/4 cup canned evaporated milk
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
3/4 cup creamy peanut butter
1 tsp. vanilla
1 cup lightly salted dry roasted peanut, coarsely chopped
40 KRAFT Caramels
2 Tbsp. water
3 oz. BAKER'S Semi-Sweet Chocolate
3 oz. BAKER'S White Chocolate

Steps:

Heat oven to 350ºF.
Melt 1/4 cup butter; mix with graham crumbs and 2 Tbsp. sugar until blended. Press onto bottom of 13x9-inch pan. Bake 10 min.
Meanwhile, bring milk, remaining butter and sugar to boil in medium saucepan on medium-high heat, stirring frequently. Cook on medium heat 4 min., stirring constantly. Remove from heat. Immediately add marshmallow creme, peanut butter and vanilla; stir until peanut butter is melted and mixture is blended. Spread over crust. Sprinkle with nuts; gently press to adhere. Refrigerate 15 min.
Place caramels and water in medium microwaveable bowl. Microwave on HIGH 1 min.; stir. Microwave an additional 1 to 1-1/2 min. or until caramels are completely melted, stirring every 30 sec. Spread over nut layer. Refrigerate 10 min.
Microwave semi-sweet and white chocolates in microwaveable bowl on HIGH 1-1/2 to 2 min. or until completely melted, stirring every 30 sec. Pour over caramel layer; spread to form even layer. Refrigerate 1 hour or until firm.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 10 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g