Chocolate Caramel Peanut Cookie Bars
- 1/2 cup butter, divided
- 8 graham crackers, finely crushed (about 1-1/3 cups)
- 3/4 cup plus 2 Tbsp. sugar, divided
- 1/4 cup canned evaporated milk
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- 3/4 cup creamy peanut butter
- 1 tsp. vanilla
- 1 cup PLANTERS Lightly Salted Dry Roasted Peanut, coarsely chopped Rite Aid Buy 1 Get 1 Free thru 02/06
- 40 KRAFT Caramels
- 2 Tbsp. water
- 3 oz. BAKER'S Semi-Sweet Chocolate
- 3 oz. BAKER'S White Chocolate
- Heat oven to 350 degrees F.
- Melt 1/4 cup butter; mix with graham crumbs and 2 Tbsp.
- sugar until blended.
- Press onto bottom of 13x9-inch pan.
- Bake 10 min.
- Meanwhile, bring milk, remaining butter and sugar to boil in medium saucepan on medium-high heat, stirring frequently.
- Cook on medium heat 4 min., stirring constantly.
- Remove from heat.
- Immediately add marshmallow creme, peanut butter and vanilla; stir until peanut butter is melted and mixture is blended.
- Spread over crust.
- Sprinkle with nuts; gently press to adhere.
- Refrigerate 15 min.
- Place caramels and water in medium microwaveable bowl.
- Microwave on HIGH 1 min.
- ; stir.
- Microwave an additional 1 to 1-1/2 min.
- or until caramels are completely melted, stirring every 30 sec.
- Spread over nut layer.
- Refrigerate 10 min.
- Microwave semi-sweet and white chocolates in microwaveable bowl on HIGH 1-1/2 to 2 min.
- or until completely melted, stirring every 30 sec.
- Pour over caramel layer; spread to form even layer.
- Refrigerate 1 hour or until firm.
butter, crackers, sugar, milk, jetpuffed marshmallow creme, peanut butter, vanilla, peanut, caramels, water, chocolate, s white chocolate
Taken from www.kraftrecipes.com/recipes/chocolate-caramel-peanut-cookie-bars-155924.aspx (may not work)