Chewy Peanut Butter-Caramel Bars

• Crisco Original No-Stick Cooking Spray
• 1 package Pillsbury(R) Ready to Bake!TM refrigerated sugar cookies
• 1/2 cup Land O Lakes Butter
• 14 ounces Eagle Brand Sweetened Condensed Milk
• 1 cup light brown sugar packed
• 1 cup granulated sugar
• 1 3/4 cups graham cracker crumbs
• 11 1/2 ounces Hershey's milk chocolate baking chips
• 1/2 cup Jif Creamy Peanut Butter
• 1/2 cup Fisher Dry Roasted Peanuts finely chopped

1. Heat oven to 350u0b0F. Spray 13x9-inch pan (dark pan not recommended) with no-stick cooking spray or line with nonstick foil. Evenly arrange cookie rounds in pan.
2. Bake 24 to 26 minutes or until light golden brown. Cool 15 minutes on cooling rack.
3. Meanwhile, in 2-quart heavy saucepan, melt butter over medium heat. Stir in condensed milk, brown sugar and granulated sugar 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. Pour caramel mixture over warm cookie crust, spreading evenly.
4. In medium microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 20 seconds, stirring every 30 seconds, until smooth. Stir in peanut butter until blended. Spread evenly over caramel layer. Sprinkle with chopped peanuts. Refrigerate 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

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Taken from www.yummly.com/recipe/Chewy-Peanut-Butter-Caramel-Bars-2662993 (may not work)