PEANUT BUTTER COOKIE CANDY BARS

Peanut Butter Cookie Candy Bars image

Provided by Sue Lally

Time 45m

Number Of Ingredients 19

COOKIE BASE
1 pkg betty crocker peanut butter cookie mix
3 Tbsp vegetable oil
1 Tbsp water
1 egg
FILLING
1/3 c light corn syrup
3 Tbsp butter or margarine (softened)
3 Tbsp peanut butter
1 Tbsp + 1 1/2 tsp. water
1 1/4 tsp vanilla
1 dash(es) salt
3 1/2 c powdered sugar
CARMEL LAYER
1 bag (14 oz.) carmels, unwrapped
2 Tbsp water
1 1/2 c unsalted dry roast peanuts
TOPPING
1 bag (12 oz.) milk or semi-sweet chocolate chips

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.