Chewy Peanut Butter-Caramel Bars

1 pkg. ready to bake refrigerated sugar cookie
1/2 c. butter
1- 14 oz. can sweetened condensed milk
1 c. brown sugar
1 c. granulated sugar
1 3/4 c. graham cracker crumbs
11.5 oz. bag milk chocolate chips
1/2 c. creamy peanut butter
1/2 c. finely chopped dry roasted peanuts

Heat oven to 350. Spray a 9×13” pan with no stick cooking spray or line with nonstick foil. Arrange cookie mounds in pan. Bake about 15 min or until golden brown. Cool 15 minutes Meanwhile, in a 2 qt heavy saucepan, melt butter over medium heat. Stir in condensed milk and both sugars until blended. Add graham cracker crumbs, mix well (mixture will be thick). Bring to a boil, stirring constantly. Reduce heat to low, cook 5 minutes, stirring constantly or until slightly thickened. Be sure to keep stirring, as it will burn easily if you don’t. Pour caramel mixture over warm cookie crust, spreading evenly. In a medium microwavable bowl, melt chocolate chips until smooth. Stir in peanut butter until blended. Spread over caramel layer. Sprinke with chopped peanuts. Refrigerate until chocolate is set before cutting. Store in refrigerator.

Recipe Submitted by Elaine Wedel, Albany, MN

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