Salty Sweet Peanutty Treat Bars Cookie Mix Recipes

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SALTY SWEET PEANUTTY TREAT



Salty Sweet Peanutty Treat image

Prize-Winning Recipe 2007! Surprise! There are crunchy salty pretzels and peanuts in a deliciously sweet chocolate-caramel bar.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h20m

Yield 32

Number Of Ingredients 9

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
24 caramels, unwrapped
2 tablespoons butter or margarine
1 can (14 oz) sweetened condensed milk (not evaporated)
60 small pretzel twists (2 cups)
1 1/2 cups dry-roasted salted peanuts, chopped
1 cup semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan. Bake 10 minutes.
  • Meanwhile, in 2-quart saucepan, heat filling ingredients over medium-low heat 5 to 10 minutes, stirring constantly, until caramels are melted. Remove from heat.
  • As soon as pan is removed from oven, press pretzels firmly into partially baked base, slightly overlapping pretzels. Sprinkle chopped peanuts evenly over pretzels. Pour caramel filling over top; spread evenly.
  • Bake 20 minutes longer until caramel filling bubbles. Cool completely, about 2 hours.
  • In small microwaveable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes or until melted. Dip fork into melted chocolate; drizzle chocolate over bars. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

Nutrition Facts : Calories 250, Carbohydrate 31 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 21 g, TransFat 0 g

SWEET AND SALTY PEANUT BARS



Sweet and Salty Peanut Bars image

Betty Crocker® Gluten Free chocolate chip cookie mix marries gooey caramel and crunchy peanuts in this delicious bar - a sweet and salty dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 24

Number Of Ingredients 8

1 box Betty Crocker™ Gluten Free chocolate chip cookie mix
1/2 cup butter, softened
1 teaspoon gluten-free vanilla
1 egg, beaten
24 caramels, unwrapped
2 tablespoons butter
1 can (14 oz) sweetened condensed milk (not evaporated)
1 can (12 oz) salted cocktail peanuts, chopped

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray (without flour).
  • In medium bowl, stir cookie mix, 1/2 cup butter, the vanilla and egg until soft dough forms. Press in pan. Bake 15 minutes or until set.
  • Meanwhile, in 1-quart saucepan, heat caramels, 2 tablespoons butter and the condensed milk over medium-low heat 5 to 10 minutes, stirring frequently, until caramels are melted. Remove from heat. Carefully pour filling over partially baked crust; spread evenly. Sprinkle with peanuts. Bake 15 to 18 minutes or until filling is bubbly. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 30 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 28 g, TransFat 0 g

SALTY NUTTY PEANUT BARS



Salty Nutty Peanut Bars image

Honorable Mention - Contest Recipe 2008! Sweet and salty flavors partner in a delicious candylike bar cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 60

Number Of Ingredients 11

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
2 cups dry-roasted or honey-roasted peanuts
1 bag (10 oz) miniature marshmallows
1/2 cup butter or margarine
1/2 cup peanut butter
1 can (14 oz) sweetened condensed milk (not evaporated)
1 bag (10 oz) peanut butter chips (1 2/3 cups)
2 cups dry-roasted or honey-roasted peanuts

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir all cookie base ingredients except peanuts until soft dough forms. Press dough in bottom of pan. Sprinkle evenly with 2 cups peanuts; press lightly into dough. Bake 12 to 15 minutes until light golden brown. Cool 30 minutes.
  • In 3-quart saucepan, heat marshmallows and butter over medium-low heat, stirring frequently, until melted. Stir in peanut butter, milk and peanut butter chips until smooth.
  • Immediately pour marshmallow mixture over cookie base; spread evenly. Sprinkle evenly with 2 cups peanuts; press gently into marshmallow mixture. Refrigerate about 1 hour or until firm. For bars, cut into 10 rows by 6 rows. Store covered in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 19 g, Cholesterol 10 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 150 mg, Sugar 12 g, TransFat 0 g

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