OMG. Crunchy, salty peanuts in softly flowing caramel, creamy milk chocolate and a buttery-rich peanut butter cookie on the bottom. I venture to say these are BETTER than actual Snickers bars. They are Super Snickers!
I got this recipe from my Betty Crocker newsletter, so please don’t expect a fancy ‘five-star’ dessert. That said, I give these sticky suckers five double-wides and a PBR, y’all!
I have explained that I am a dessert pusher. I guilt people with perfect beach-bodies who would normally splurge on strawberries into devouring sinful snackage of the sweetest kind. (Mwahhahaha.) Our poor friend Tony was just such an unwitting victim. After a long day of volleyball, he finally accepted a warm, melty Super Snickers bar. In fairness, I’d cut them too big. They were MONSTER sized.
After one bite, Tony was done. But the bar was still there, stuck stubbornly to his fingers, like a chocolatey man-mitten. He couldn’t hide it. He couldn’t lick it off. All he could do was feebly wave it around, trying not to draw attention to it, which naturally had the opposite affect.
The tension grew. We knew he didn’t want it. He knew he didn’t want it. You’ve heard of the elephant in the room. This was the cookie bar on the beach.
Finally, we threw him a lifeline and he wisely took it, wiping an entire peanutty brown dessert bar on a white promo towel with the sexy cast of ABC’s ‘Revenge’ on it. (You could almost hear them squealing, “EWWWWWW!!”)
I went home, lesson learned, and cut these rich & sticky bars into dainty 1-inch-by-1-inch squares. Then, I brought them to a party and people went NUTS for them. In a nutshell, (stop me, please) I am saving this recipe and you should, too.
Peanut Butter Cookie Candy Bars
(modified slightly from Betty Crocker’s recipe)
1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1/3 cup light corn syrup
3 tablespoons butter or margarine, softened
1/4 cup peanut butter (I increased from 3 T)
1 tablespoon plus 1 1/2 teaspoons water
1 1/4 teaspoons vanilla
3 1/2 cups powdered sugar (I would cut this down to 2.5 cups at most, but keep tasting it)
1 bag (14 oz) caramels, unwrapped
2 tablespoons water
1 1/2 cups salted/lightly salted dry-roasted peanuts
1 bag (11.5 oz) milk chocolate chips (2 cups)
Heat oven to 350°F. Use butter to grease the bottom only of 13×9-inch pan. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.