CRAZY CARAMEL, REESE’S & SALTED PEANUT BARS


Author: barely adapted from Midwest Living
Recipe type: desserts
Serves: 32-40
Ingredients
  • 8 ounces Club Cracker
  • ¾ cup butter (1½ sticks)
  • ¾ cup honey
  • 1 cup packed dark brown sugar
  • ⅓ cup heavy whipping cream
  • 2 cups finely crushed graham crackers
  • 1 teaspoon vanilla
  • ½ teaspoon fine sea salt, divided
  • 2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
  • 2 cups dry roasted peanuts
  • 1½ cups dark chocolate chips
  • ⅓ cup butterscotch-flavored chips
  • ⅓ cup peanut butter
Instructions
  1. Line a 13x9x2-inch
    baking pan with nonstick foil, extending foil over the edges of the
    pan. Line the bottom of the pan with crackers. Combine butter, honey,
    brown sugar, and cream in a medium saucepan and bring to a boil,
    stirring constantly. Once mixture boils, add graham cracker crumbs,
    reduce heat to a simmer and continue to cook for 5 minutes, stirring
    constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the
    sea salt.
  2. Pour half of the
    caramel mixture over the crackers in the prepared pan, spreading to
    cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest
    of caramel over top. Place another layer of crackers on top, pressing
    down lightly to secure.
  3. In a
    microwave-safe bowl, combine dark chocolate and butterscotch chips.
    Microwave until melted, stirring occasionally. Stir in peanut butter
    until smooth. Spread chocolate mixture over top layer and sprinkle with ¼
    teaspoon sea salt.
  4. Chill bars for 2
    hours or until completely firm. Using the edges of the foil, lift the
    bars out of the pan and cut into squares. Refrigerate until serving.


– See more at:
http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.cJ8f2o1c.dpuf

  • 8 ounces Club Cracker
  • ¾ cup butter (1½ sticks)
  • ¾ cup honey
  • 1 cup packed dark brown sugar
  • ⅓ cup heavy whipping cream
  • 2 cups finely crushed graham crackers
  • 1 teaspoon vanilla
  • ½ teaspoon fine sea salt, divided
  • 2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
  • 2 cups dry roasted peanuts
  • 1½ cups dark chocolate chips
  • ⅓ cup butterscotch-flavored chips
  • ⅓ cup peanut butter
Instructions
  1. Line a 13x9x2-inch
    baking pan with nonstick foil, extending foil over the edges of the
    pan. Line the bottom of the pan with crackers. Combine butter, honey,
    brown sugar, and cream in a medium saucepan and bring to a boil,
    stirring constantly. Once mixture boils, add graham cracker crumbs,
    reduce heat to a simmer and continue to cook for 5 minutes, stirring
    constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the
    sea salt.
  2. Pour half of the
    caramel mixture over the crackers in the prepared pan, spreading to
    cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest
    of caramel over top. Place another layer of crackers on top, pressing
    down lightly to secure.
  3. In a
    microwave-safe bowl, combine dark chocolate and butterscotch chips.
    Microwave until melted, stirring occasionally. Stir in peanut butter
    until smooth. Spread chocolate mixture over top layer and sprinkle with ¼
    teaspoon sea salt.
  4. Chill bars for 2
    hours or until completely firm. Using the edges of the foil, lift the
    bars out of the pan and cut into squares. Refrigerate until serving.


– See more at:
http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.uIcsRrNT.dpuf

Salted Caramel, Chocolate and Peanut Cracker Bars

  • Makes: 32 to 40 servings

Ingredients



  • 8
    ounces
    Club crackers


  • 3/4
    cup

    butter (1-1/2 sticks)


  • 3/4
    cup

    honey


  • 1
    cup

    packed brown sugar


  • 1/3
    cup

    whipping cream


  • 2
    cups

    finely crushed graham crackers


  • 1
    teaspoon

    vanilla


  • 1/2
    teaspoon

    fine sea salt


  • 2
    cups
    Reese’s peanut butter cups, chopped into 1/2-inch pieces (9 ounces)


  • 2
    cups

    dry roasted peanuts


  • 2
    cups
    Ghirardelli dark chocolate chips (1 bag)


  • 1/3
    cup

    peanut butter


Directions



  1. Line a
    13x9x2-inch baking pan with nonstick foil, extending foil over the edges
    of the pan. Arrange half of the crackers in a single layer over the
    bottom of the prepared pan. In a medium saucepan combine butter, honey,
    brown sugar, and cream. Bring to boiling, stirring constantly. Add
    graham cracker crumbs, reduce heat to a simmer and continue to cook
    mixture for 5 minutes, stirring constantly. Remove from heat and stir in
    vanilla and 1/4 teaspoon of the sea salt.


  2. Pour half
    of the caramel mixture over the crackers in the prepared pan, spreading
    to cover. Sprinkle with chopped peanut butter cups and peanuts. Pour
    remaining caramel over. Arrange remaining crackers in a single layer
    over the caramel, pushing slightly to secure.


  3. For
    topping, melt chocolate chips in a microwave-safe bowl until melted.  Stir in peanut butter until smooth. Spread
    chocolate peanut butter mixture over cracker layer; immediately sprinkle with
    remaining 1/4 teaspoon sea salt.


  4. Chill bars
    for 2 hours or until completely firm. Using the edges of the foil, lift
    the uncut bars out of the pan. Cut into 32 or 40 squares.
  5. Recipe adapted from Midwest Living 
Author: barely adapted from Midwest Living
Recipe type: desserts
Serves: 32-40
Ingredients
  • 8 ounces Club Cracker
  • ¾ cup butter (1½ sticks)
  • ¾ cup honey
  • 1 cup packed dark brown sugar
  • ⅓ cup heavy whipping cream
  • 2 cups finely crushed graham crackers
  • 1 teaspoon vanilla
  • ½ teaspoon fine sea salt, divided
  • 2 cups chocolate-covered peanut butter cups, chopped into ½-inch pieces
  • 2 cups dry roasted peanuts
  • 1½ cups dark chocolate chips
  • ⅓ cup butterscotch-flavored chips
  • ⅓ cup peanut butter
Instructions
  1. Line a 13x9x2-inch
    baking pan with nonstick foil, extending foil over the edges of the
    pan. Line the bottom of the pan with crackers. Combine butter, honey,
    brown sugar, and cream in a medium saucepan and bring to a boil,
    stirring constantly. Once mixture boils, add graham cracker crumbs,
    reduce heat to a simmer and continue to cook for 5 minutes, stirring
    constantly. Remove from heat and stir in vanilla and ¼ teaspoon of the
    sea salt.
  2. Pour half of the
    caramel mixture over the crackers in the prepared pan, spreading to
    cover. Sprinkle with peanuts and chopped peanut butter cups. Pour rest
    of caramel over top. Place another layer of crackers on top, pressing
    down lightly to secure.
  3. In a
    microwave-safe bowl, combine dark chocolate and butterscotch chips.
    Microwave until melted, stirring occasionally. Stir in peanut butter
    until smooth. Spread chocolate mixture over top layer and sprinkle with ¼
    teaspoon sea salt.
  4. Chill bars for 2
    hours or until completely firm. Using the edges of the foil, lift the
    bars out of the pan and cut into squares. Refrigerate until serving.

– See more at:
http://www.garnishwithlemon.com/2013/07/05/chocolate-caramel-peanut-bars/?utm_content=buffer3b75d&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer#sthash.cJ8f2o1c.dpuf

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