CHOCOLATE CARAMEL PEANUT BUTTER BARS RECIPES

Name: Chocolate-Peanut-Butter-Caramel Cereal Bars
Prep time: 20 min
Total time: 1 h 15 min
Yield: Makes 16
Ingredients: 8 tablespoons unsalted butter, divided, plus more for pan; 1 bag (10 ounces) mini marshmallows; Pinch of flaky sea salt, such as Jacobsen or Maldon, plus more for sprinkling; 4 cups puffed-rice cereal; 3/4 cup sugar; 1/3 cup heavy cream; 3/4 cup creamy peanut butter; 3 ounces bittersweet chocolate, chopped (2/3 cup)

CHOCOLATE-PEANUT-BUTTER-CARAMEL CEREAL BARS | MARTHA STEWART

Chocolate-Peanut-Butter-Caramel Cereal Bars | Martha Stewart image

Here's a risk-free way to get rich quick: Try our easy take on the classic chocolate-caramel butter bars known as millionaire's shortbread. We swap in crispy, marshmallow-laden rice cereal for its base, and add a thin layer of peanut-butter caramel under the chocolate-shell topping. Just invest a little time to let it chill, and it pays off with every extravagant bite.

Provided by Riley Wofford

Categories Cookie Recipes

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Yield Makes 16

Number Of Ingredients 8

Ingredients

8 tablespoons unsalted butter, divided, plus more for pan
1 bag (10 ounces) mini marshmallows
Pinch of flaky sea salt, such as Jacobsen or Maldon, plus more for sprinkling
4 cups puffed-rice cereal
3/4 cup sugar
1/3 cup heavy cream
3/4 cup creamy peanut butter
3 ounces bittersweet chocolate, chopped (2/3 cup)

Steps:

Brush a 9-inch square baking pan with butter; line with parchment, leaving a 2-inch overhang on two sides. Melt 3 tablespoons butter in a pot over medium heat. Add marshmallows and salt; cook, stirring, until melted. Remove from heat; stir in cereal. Press mixture into prepared pan in an even layer. Let cool 15 minutes.
In a small saucepan, combine sugar and 3 tablespoons water. Cover and cook over medium heat, swirling pan a few times, until sugar has dissolved and mixture comes to a boil. Uncover and cook, undisturbed, until mixture turns amber, about 3 minutes more. Remove from heat. Carefully add cream and 2 tablespoons butter (it will bubble up); stir until smooth. Let cool completely, about 1 hour. Whisk in peanut butter. Spread mixture evenly over crust and refrigerate until firm, about 30 minutes.
Melt chocolate and remaining 3 tablespoons butter in a small heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth. Spread evenly over caramel layer. Let stand 5 minutes, then sprinkle with salt and refrigerate until set, at least 30 minutes and up to 24 hours. Lift from pan using overhangs. Using a serrated knife, cut into squares. Refrigerate in an airtight container between pieces of parchment up to 3 days.

CARAMEL-PEANUT BUTTER BARS RECIPE - BETTYCROCKER.COM

Caramel-Peanut Butter Bars Recipe - BettyCrocker.com image

This one is for all the candy bar lovers out there. Now you can skip the wrappers and make your own.

Provided by Betty Crocker Kitchens

Total Time 4 hours 50 minutes

Prep Time 50 minutes

Yield 36

Number Of Ingredients 10

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
15 Reese's peanut butter cups miniatures, coarsely chopped
36 caramels (from 14-oz bag), unwrapped
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 cup creamy peanut butter
1/2 cup peanuts
1 container (1 lb) Betty Crocker™ Rich & Creamy milk chocolate frosting
1/2 cup peanuts, chopped

Steps:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
Meanwhile, in 2-quart saucepan, heat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat; stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours.
Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. For bars, cut 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 260 , CarbohydrateContent 35 g, CholesterolContent 15 mg, FatContent 2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 4 g, ServingSize 1 Bar, SodiumContent 160 mg, SugarContent 25 g, TransFatContent 1 1/2 g

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