Peanut Butter Cup Caramel Shortbread Bars

Photo by M. R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    c. salted butter at room temperature

  • 1

    c. powdered sugar

  • 2

    c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife

  • 1

    tsp. vanilla

  • 2

    c. caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)

  • 1-3

    tablespoons cream (1 if using Kraft caramels, 3 for firmer or homemade caramel)

  • 3

    cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)

Directions

Preheat oven to 300. Spray a 9×13″ pan with non-stick cooking spray and set aside. In a large bowl or the bowl of your mixer, combine the butter, sugar, flour, and vanilla until the mixture comes together. Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling. Bake for 35-45 minutes or until the crust is lightly golden. Remove from oven and run a knife around the edges of the bars. Allow to cool completely. Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth. Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid. In a microwave-safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth, stirring each 45 seconds. Spread over the cooled caramel. Place in refrigerator for 1-2 hours or until the chocolate layer is solid. They can also be placed in the freezer for less time if you’re in a hurry. Cut into squares and serve. Store leftovers in a cool area or the refrigerator

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