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á-18021

PEANUT.BUTTER MELTAWAYS

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Rate this recipe 4/5 (1 Votes)
PEANUT.BUTTER MELTAWAYS 0 Picture

Ingredients

  • Crust
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine, at room temperature
  • 1/2 cup smooth peanut butter
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons water
  • Topping
  • 26 caramels
  • 1/4 cup heavy cream
  • 1 teaspoon vanila
  • 1/2 semisweet chocolate chips
  • 1/3 cup chopped unsalted peanuts
  • Heat oven to 375°. Grease a i 3x9-inch baking
  • pan. To make criist, mix flour, baking
  • soda, baking powder and salt. In a large
  • bowl beat butter, peanut butter and sugar
  • with electric mixer until fluffy. Beat in egg
  • and water. Stir in flour mixture until well
  • blended. Spread in prepared baking pan.
  • Bake 15 to 20 minutes until brown and center
  • is firm to touch. Cool in pan on rack. To
  • make topping, heat caramels and heavy
  • cream in a medium-size saucepan over low
  • heat until caramels melt and mixture is
  • smooth, stirring occasionally. Remove
  • from heat; stir in vanilla. Carefully spread
  • over cooled crust. Sprinkle chocolate chips
  • on topping; as they melt, spread with metal
  • spatula for marbleized effect. Sprinkle with
  • peanuts; press lightly onto topping. Cool in
  • pan on rack. Refrigerate until firm enough
  • to cut into 54 bars. Per bar: 87 ca/. 2 g pro,

Details

Preparation

Step 1

Heat oven to 375°. Grease a 3x9-inch baking
pan. To make crust, mix flour, baking
soda, baking powder and salt. In a large
bowl beat butter, peanut butter and sugar
with electric mixer until fluffy. Beat in egg
and water. Stir in flour mixture until well
blended. Spread in prepared baking pan.
Bake 15 to 20 minutes until brown and center
is firm to touch. Cool in pan on rack. To
make topping, heat caramels and heavy
cream in a medium-size saucepan over low
heat until caramels melt and mixture is
smooth, stirring occasionally. Remove
from heat; stir in vanilla. Carefully spread
over cooled crust. Sprinkle chocolate chips
on topping; as they melt, spread with metal
spatula for marbleized effect. Sprinkle with
peanuts; press lightly onto topping. Cool in
pan on rack. Refrigerate until firm enough
to cut into 54 bars. Per bar: 87 ca/. 2 g pro,

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