I saw this recipe on the Betty Crocker website a few years ago, but I’ve changed it up just a tiny bit. If I hadn’t gotten the peanut butter cookie mix* at a really good sale price, and didn’t already have the 14 oz. bag of caramels on hand, I would NOT have given this ‘sweet/nutty’ recipe a second look. But, I did…………. so,………….. I did!
*This is the FIRST time in my life that I’ve bought any kind of cookie mix. Truthfully, I could never see a reason always wondered why anyone would buy a ‘cookie mix’ when cookies are so easy to make from scratch. Well,… I now have an idea as to a possible why— it could be because some recipes ASK that a mix is used. Like this one…
Suggestion: Unwrap the caramels before you start anything.
Ingredients for the Base Layer:
- 1 pouch (1 lb. 1.5 oz) Betty Crocker dry peanut butter cookie mix
- 3 tablespoons vegetable oil
- 1 tablespoon water
- 1 egg, slightly beaten
- Heat panggangan to 350 degrees.
- Spray bottom only of a 13×9 baking pan/dish with cooking spray. (I sprayed the bottom, then lined the dish with foil and then also sprayed the foil liner; on the foil, I left little tabs with which I could lift all up/out for cutting on a cutting board when done/cooled– see photo below. I think you could use parchment paper to serve as the ‘lifter’, too.)
- In large bowl, stir above cookie base ingredients until soft dough forms.
- Using a spoon, drop the dough all over the prepared baking dish, then spread it out evenly and press lightly.
- Bake for about 13-15 minutes or until light golden brown.
- Cool completely, about 30-40 minutes.
Ingredients for the Filling Layer:
- 1/3 cup light corn syrup (I used Karo, the kind that doesn’t have high fructose corn syrup in it.)
- 3 tablespoons butter, softened
- 3 tablespoons peanut butter
- 1 tablespoon plus 1 and 1/2 teaspoons water
- 1 and 1/4 teaspoons vanilla
- Dash salt
- 3 cups sifted powdered sugar (Original recipe calls for 3 and 1/2 cups.)
- In large bowl, beat all filling ingredients EXCEPT POWDERED SUGAR with electric mixer on medium speed until creamy and smooth.
- Gradually beat in sifted powdered sugar until well blended (filling will be thick).
- Drop this by spoonsful all over the baked layer, then carefully spread it out evenly.
- Refrigerate while preparing the next (caramel/peanut) layer.
Ingredients for Caramel Layer:
- 1 bag (14 oz. caramels, unwrapped (I. hate. unwrapping. caramels!)
- 2 tablespoons water
- 1 and 1/2 cups unsalted dry-roasted peanuts (I used lightly salted Virginia peanuts)
- In 2-quart saucepan, heat caramels with 2 tablespoons water over low heat, stirring constantly, until caramels are melted and creamy smooth.
- Add peanuts. Stir over the low heat for just a very little while longer since the addition of the peanuts may have cooled the caramel too much to spread easily. When everything is evenly hot, spread this caramel/peanut mixture evenly over ‘filling’ layer.
- Refrigerate for about 30 minutes, or until caramel layer is quite firm.
Ingredient for Topping:
- 1 bag (about 2 cups) milk chocolate chips
- In small microwavable bowl, microwave chocolate chips uncovered on High for one minute, stir; microwave for one more minute, stir.
- Then, when totally melted and smooth, spread evenly over cooled and firm caramel/peanut layer. (A few minutes after putting the topping on, I used the tip of a skewer stick to make swirls in it.)
Source Recipe: http://milkmaidrecipebox.blogspot.com