Peanut Butter Caramel Shortbread Bars {millionaire bars}
The recipe Peanut Butter Caramel Shortbread Bars {millionaire bars} can be made in roughly 45 minutes. This recipe serves 16 and costs 44 cents per serving. This dessert has 279 calories, 4g of protein, and 13g of fat per serving. This recipe from Crazy for Crust has 13952 fans. If you have butter, granulated sugar, heavy cream, and a few other ingredients on hand, you can make it. With a spoonacular score of 14%, this dish is rather bad. If you like this recipe, you might also like recipes such as Peanut Butter Millionaire Shortbread Bars, Peanut Butter Caramel Shortbread Bars (Low Carb and Gluten Free), and Chocolate, Peanut Butter, Pretzel and Caramel Candy Bars (Homemade Take 5 Bars).
Servings: 16
Ingredients:
1 stick (1/2 cup) butter, softened
25 caramels, unwrapped (I used Kraft)
1 1/4 cups chocolate chips (milk or semi-sweet)
1 cup flour
1/2 cup granulated sugar
1 tablespoons heavy cream
2 tablespoons peanut butter
1/2 cup mini Reese's Pieces, optional
1 teaspoon vanilla extract
Equipment:
stand mixer
aluminum foil
oven
frying pan
offset spatula
microwave
bowl
Cooking instruction summary:
Preheat oven to 350F. Line an 8x8 pan with foil and spray with cooking spray. Make the shortbread by creaming the butter and sugar with a hand or stand mixer until fluffy. Mix in vanilla and then stir in flour. Press into the bottom of the prepared pan. Bake for 16-18 minutes until slightly golden brown on top. Cool about 20 minutes before continuing. Make the caramel layer by adding caramels, peanut butter, and heavy cream in a microwave safe bowl. (Before heating, have an offset spatula or an extra metal spoon and more cooking spray handy for spreading.) Heat for 40 seconds on HIGH, stir, then melt for an additional 10-20 seconds. Stir until smooth. Pour on top of shortbread. Use an offset spatula or metal spoon coated with cooking spray to evenly spread in the pan. Chill 10 minutes before adding chocolate. Make the chocolate topping by melting chocolate chips and peanut butter together in the microwave, about 30-45 seconds. Stir until smooth and pour over caramel. Spread carefully. Top with Reese’s Pieces, if desired. Chill until completely firm, several hours. Before slicing, let the bars warm up a little. The caramel gets hard, and it will be hard to cut until they start to come to room temperature. Best eaten at room temp, so the caramel doesn’t hurt your teeth!
Step by step:
1. Preheat oven to 350F. Line an 8x8 pan with foil and spray with cooking spray. Make the shortbread by creaming the butter and sugar with a hand or stand mixer until fluffy.
2. Mix in vanilla and then stir in flour. Press into the bottom of the prepared pan.
3. Bake for 16-18 minutes until slightly golden brown on top. Cool about 20 minutes before continuing. Make the caramel layer by adding caramels, peanut butter, and heavy cream in a microwave safe bowl. (Before heating, have an offset spatula or an extra metal spoon and more cooking spray handy for spreading.)
4. Heat for 40 seconds on HIGH, stir, then melt for an additional 10-20 seconds. Stir until smooth.
5. Pour on top of shortbread. Use an offset spatula or metal spoon coated with cooking spray to evenly spread in the pan. Chill 10 minutes before adding chocolate. Make the chocolate topping by melting chocolate chips and peanut butter together in the microwave, about 30-45 seconds. Stir until smooth and pour over caramel.
6. Spread carefully. Top with Reese’s Pieces, if desired. Chill until completely firm, several hours. Before slicing, let the bars warm up a little. The caramel gets hard, and it will be hard to cut until they start to come to room temperature. Best eaten at room temp, so the caramel doesn’t hurt your teeth!
Nutrition Information:
covered percent of daily need
