↞ recipe box start page
Category: Bars
Prep Time: Cook Time: Total Time:
1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp vanilla
2 c. caramels
1-3 tbsp cream
3 cups mini peanut butter cups (about 1 1/2 11-oz. bags)
Preheat oven to 300. Spray a 13x9 inch pan with non-stick cooking spray and set aside.
In a large bowl or the bowl of your mixer, combine the butter, sugar, flour, and vanilla until the mixture comes together. Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling. Bake for 35-45 minutes or until the crust is lightly golden. Remove from oven and run a knife around the edges of the bars. Allow to cool completely.
Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth. Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.
In a microwave-safe bowl, heat the unwrapped peanut butter cups until melted and smooth, stirring each 45 seconds. Spread over the cooled caramel. Place in refrigerator for 1-2 hours or until the chocolate layer is solid. They can also be placed in the freezer for less time if you are in a hurry. Cut into squares and serve. Store leftovers in a cool area or the refrigerator to prevent messy disasters.
view more member recipes
PEANUT BUTTER CUP CARAMEL SHORTBREAD BARS
view my recipes
print
save
Category: Bars
Prep Time: Cook Time: Total Time:
1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp vanilla
2 c. caramels
1-3 tbsp cream
3 cups mini peanut butter cups (about 1 1/2 11-oz. bags)
Preheat oven to 300. Spray a 13x9 inch pan with non-stick cooking spray and set aside.
In a large bowl or the bowl of your mixer, combine the butter, sugar, flour, and vanilla until the mixture comes together. Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling. Bake for 35-45 minutes or until the crust is lightly golden. Remove from oven and run a knife around the edges of the bars. Allow to cool completely.
Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth. Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.
In a microwave-safe bowl, heat the unwrapped peanut butter cups until melted and smooth, stirring each 45 seconds. Spread over the cooled caramel. Place in refrigerator for 1-2 hours or until the chocolate layer is solid. They can also be placed in the freezer for less time if you are in a hurry. Cut into squares and serve. Store leftovers in a cool area or the refrigerator to prevent messy disasters.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Peanut Butter And Chocolate Shortbread Bars - Fine Cooking
by sgre52160
Crust 14 tablespoons unsalted butter, melted and cooled to just warm 1/2 cup sugar 1/2 teaspoon salt 2 cups plus 2 tablespoons (9 1/2 oz) all-purpose flour 1/2 cup unsalted peanuts, finely choppe
by sgre52160
Crust 14 tablespoons unsalted butter, melted and cooled to just warm 1/2 cup sugar 1/2 teaspoon salt 2 cups plus 2 tablespoons (9 1/2 oz) all-purpose flour 1/2 cup unsalted peanuts, finely choppe
Peanut Butter Caramel Bars
by sgre52160
1 pkg yellow cake mix 1/2 cup butter, softened 1 egg 20 miniature peanut butter cups, chopped 2 tbsp cornstarch 1 (12 1/4 oz) jar caramel ice cream topping 1/4 cup peanut butter 1/2 cup salted
by sgre52160
1 pkg yellow cake mix 1/2 cup butter, softened 1 egg 20 miniature peanut butter cups, chopped 2 tbsp cornstarch 1 (12 1/4 oz) jar caramel ice cream topping 1/4 cup peanut butter 1/2 cup salted
* No Bake Peanut Butter Caramel Bars *
by sgre52160
6 cups Rice Chex cereal 1 1/4 cups roasted, salted peanuts, roughly chopped 1 cup brown sugar, packed 1 cup light corn syrup 1 cup smooth peanut butter 1 Tbsp vanilla extract 1 tsp salt 6 oz mi
by sgre52160
6 cups Rice Chex cereal 1 1/4 cups roasted, salted peanuts, roughly chopped 1 cup brown sugar, packed 1 cup light corn syrup 1 cup smooth peanut butter 1 Tbsp vanilla extract 1 tsp salt 6 oz mi
Chewy Caramel Peanut Butter Bars
by sgre52160
1 package refrigerated sugar cookies 1/2 cup Butter 1 can (14 oz) Sweetened Condensed Milk 1 cup packed light brown sugar 1 cup granulated sugar 1 3/4 cups graham cracker crumbs 1 bag (11.5 oz)
by sgre52160
1 package refrigerated sugar cookies 1/2 cup Butter 1 can (14 oz) Sweetened Condensed Milk 1 cup packed light brown sugar 1 cup granulated sugar 1 3/4 cups graham cracker crumbs 1 bag (11.5 oz)
Chocolate Caramel Shortbread Bars
by sgre52160
1 1/2 cups all-purpose flour 1/4 cup sugar 1 1/2 cups unsalted butter; divided use 1 can sweetened condensed milk 4 tablespoons light corn syrup 12 ounces semisweet chocolate 1 teaspoon vanilla
by sgre52160
1 1/2 cups all-purpose flour 1/4 cup sugar 1 1/2 cups unsalted butter; divided use 1 can sweetened condensed milk 4 tablespoons light corn syrup 12 ounces semisweet chocolate 1 teaspoon vanilla
view more member recipes
related CDKitchen recipes
Salted Chocolate Caramel Crunch Bars
Chocolate Peanut Buddy Bars
Chewy Caramel Bars
Butterfinger Ice Cream
Peanut Butter Chocolate Rice Krispie Treats
Delia Smith's Home-Made Scottish Butter Shortbread
Peanut Butter Cheesecake Bars
Blondie Caramel Heaven
Candy Bar Rice Krispy Squares
Chocolate Peanut Butter