24 September 2009

Recipe: Chocolate Peanut Butter Caramel Commotion Bars

From Denny: This bar cookie holds the ultimate for the sugarholic, peanut butter, marshamallow, chocolate and - or all of the above - lover! This comes from the Jif site too, though without a delicious photo.


Chocolate Caramel Commotion Bars

Prep Time: 45 min

Cook Time: 15 min

Yield: 2 to 3 dozen bars

Ingredients:

• Crisco® Original No-Stick Cooking Spray

BOTTOM LAYER

• 2 cups (12 oz. pkg.) semi-sweet chocolate chips

• 1/2 cup butter

• 1 (14 oz.) canEagle Brand® Sweetened Condensed Milk

• 1 teaspoon vanilla extract

• 2 cups Pillsbury BEST® All Purpose Flour

FILLING

• 1/4 cup (4 tbsps.) butter

• 1 cup sugar

• 1/4 cup heavy cream

• 1 1/2 cups marshmallow cream

• 1/4 cup Jif® Creamy Peanut Butter

• 1 1/2 cups salted peanuts, finely chopped

CARAMEL LAYER

• 1 (14 oz.) package caramels, unwrapped

• 1/4 cup heavy cream

CHOCOLATE GLAZE

• 1 cup (6 oz. pkg.) semi-sweet chocolate chips

• 1/4 cup butterscotch chips

• 3/4 cup Jif® Creamy Peanut Butter


Directions:

BOTTOM LAYER

1. HEAT oven to 350°F. Spray a 13 x 9-inch baking pan lightly with no-stick cooking spray.

2. MELT chocolate chips and butter in saucepan over low heat; stir until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan.

3. BAKE 12 to 15 minutes or until set. Cool.

FILLING

1. MELT butter in medium saucepan over medium-high heat. Stir in sugar and cream. Boil 5 minutes. Remove from heat.

2. STIR in marshmallow cream, peanut butter and peanuts. Spread evenly over bottom layer. Cool.

CARAMEL LAYER

1. MELT caramels and cream in small saucepan over low heat until caramels are melted. Spread over filling layer. Cool until set.

CHOCOLATE GLAZE

1. COOK and stir all glaze ingredients in small saucepan over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set. Cut into bars.
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