SWEET AND SALTY PEANUT BARS RECIPES
SWEET AND SALTY PEANUT BARS RECIPE - BETTYCROCKER.COM
Betty Crocker® Gluten Free chocolate chip cookie mix marries gooey caramel and crunchy peanuts in this delicious bar – a sweet and salty dessert treat.
Provided by Betty Crocker Kitchens
Total Time 2 hours 10 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray (without flour).
- In medium bowl, stir cookie mix, 1/2 cup butter, the vanilla and egg until soft dough forms. Press in pan. Bake 15 minutes or until set.
- Meanwhile, in 1-quart saucepan, heat caramels, 2 tablespoons butter and the condensed milk over medium-low heat 5 to 10 minutes, stirring frequently, until caramels are melted. Remove from heat. Carefully pour filling over partially baked crust; spread evenly. Sprinkle with peanuts. Bake 15 to 18 minutes or until filling is bubbly. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.
Nutrition Facts : Calories 340 , CarbohydrateContent 42 g, CholesterolContent 30 mg, FatContent 3 , FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 220 mg, SugarContent 28 g, TransFatContent 0 g
SWEET AND SALTY CRUNCH BARS RECIPE - PILLSBURY.COM
Surprise! Refrigerated peanut butter cookies marry with shoestring potatoes and peanuts for a trendy sweet 'n salty taste sensation.
Provided by Pillsbury Kitchens
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Yield 20
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9- or 8-inch square pan with cooking spray. Cut cookie dough in half crosswise. With floured fingers, press half of dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 6 to 12 minutes or until edges are light golden brown. Cool 10 minutes.
- In medium microwavable bowl, place butterscotch chips, chocolate chips and peanut butter. Microwave on Medium 1 minute to 1 minute 30 seconds or until mixture is melted, stirring every 30 seconds until smooth. Add shoestring potatoes and peanuts; stir gently to coat.
- Spoon and carefully spread mixture over crust. Crumble remaining half of dough over top. Sprinkle with coconut.
- Bake 12 to 22 minutes or until set and golden brown. Cool 30 minutes. Refrigerate 30 minutes or until firm. For bars, cut into 5 rows by 4 rows.
Nutrition Facts : Calories 210 , CarbohydrateContent 23 g, CholesterolContent 0 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1 Bar, SodiumContent 140 mg, SugarContent 15 g, TransFatContent 1 g
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My son Micah and I love peanut butter cups, so we made them into a new treat. We entered these peanut butter no bake cookies in a creative baking contest and won first place! —Autumn Emigh, Gahanna, Ohio
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Total Time 25 minutes
Category Desserts
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