Peanut Butter Cookie Candy Bars

My hubby was reading the Lincoln Journal Star the other day and just happened to see a picture of some bars, he wouldn't pass by anything with the words "peanut butter" involved. I don't bake too many sweets but I figured he was due for a treat. Beware, they are sweet sweet sweet but oh so gooey good!

Peanut Butter Cookie Candy Bars by Amy Wood

Cookie dough crust:
1 pouch (1 pound, 1.5 ounces) Betty Crocker peanut butter cookie mix
1 TBS water
3 TBS vegetable oil
1 egg
Nougat layer:
1 1/2 TVS water
1/3 cup light corn syrup
3 TBS butter
1 1/4 tsp vanilla extract
3 TBS peanut butter
bash salt
3 1/2 cups powdered sugar
Caramel Layer:
1 bag (14 ounces)caramels, unwrapped
2 TBS water
1 1/2 cups dry-roasted unsalted peanuts
Topping:
1 bag (11.5 ounces) milk chocolate chips

Heat oven to 350 degrees. Spray bottom of 13x9 inch pan with cooking spray. Make cookie dough as directed on pouch . Press dough into pan. Bake 12 to 15 minutes or until edges are light golden brown. Cool to touch.
In large bowl, beat 1 1/2 TBS water, corn syrup, butter, vanilla, peanut butter and salt with mixer on medium speed until creamy.
Slowly add powdered sugar. When nougat is the consistency of dough, press evenly over cookie crust. Set pan in refrigerator.
Melt caramels in small sauce pan with 2 TBS water over low heat. Once melted, stir in peanuts. Pour the mixture evenly over the nougat layer. Cool in the refrigerator about 15 minutes.
When the caramel mixture is firm, melt mild chocolate chips in microwave on medium high for 1 minute. Stir Microwave for 20 more seconds until melted and smooth. Pour evenly over caramel layer. Cool completely until chocolate is set (bars can be refrigerated to speed up the cooling process). Cut into bars. Store covered at room temperature.


Enjoy & share some with a friend!