Chocolate Caramel Peanut Cookie Bars Recipe

Name: Chocolate Caramel Peanut Cookie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, divided; 8 graham crackers, finely crushed (about 1-1/3 cups); 3/4 cup plus 2 Tbsp. sugar, divided; 1/4 cup canned evaporated milk; 1 jar (7 oz.) JET-PUFFED Marshmallow Creme; 3/4 cup creamy peanut butter; 1 tsp. vanilla; 1 cup PLANTERS Lightly Salted Dry Roasted Peanut, coarsely chopped Rite Aid Buy 1 Get 1 Free thru 02/06; 40 KRAFT Caramels; 2 Tbsp. water; 3 oz. BAKER'S Semi-Sweet Chocolate; 3 oz. BAKER'S White Chocolate

Servings: persons

1/2 cup butter, divided
8 graham crackers, finely crushed (about 1-1/3 cups)
3/4 cup plus 2 Tbsp. sugar, divided
1/4 cup canned evaporated milk
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
3/4 cup creamy peanut butter
1 tsp. vanilla
1 cup PLANTERS Lightly Salted Dry Roasted Peanut, coarsely chopped Rite Aid Buy 1 Get 1 Free thru 02/06
40 KRAFT Caramels
2 Tbsp. water
3 oz. BAKER'S Semi-Sweet Chocolate
3 oz. BAKER'S White Chocolate

1
Heat oven to 350 degrees F.
2
Melt 1/4 cup butter; mix with graham crumbs and 2 Tbsp.
3
sugar until blended.
4
Press onto bottom of 13x9-inch pan.
5
Bake 10 min.
6
Meanwhile, bring milk, remaining butter and sugar to boil in medium saucepan on medium-high heat, stirring frequently.
7
Cook on medium heat 4 min., stirring constantly.
8
Remove from heat.
9
Immediately add marshmallow creme, peanut butter and vanilla; stir until peanut butter is melted and mixture is blended.
10
Spread over crust.
11
Sprinkle with nuts; gently press to adhere.
12
Refrigerate 15 min.
13
Place caramels and water in medium microwaveable bowl.
14
Microwave on HIGH 1 min.
15
; stir.
16
Microwave an additional 1 to 1-1/2 min.
17
or until caramels are completely melted, stirring every 30 sec.
18
Spread over nut layer.
19
Refrigerate 10 min.
20
Microwave semi-sweet and white chocolates in microwaveable bowl on HIGH 1-1/2 to 2 min.
21
or until completely melted, stirring every 30 sec.
22
Pour over caramel layer; spread to form even layer.
23
Refrigerate 1 hour or until firm.

1525

kcal

Calories

109

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, divided, 8 graham crackers, finely crushed (about 1-1/3 cups), 3/4 cup plus 2 Tbsp. sugar, divided, 1/4 cup canned evaporated milk, and more.

Yes, Chocolate Caramel Peanut Cookie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Caramel Peanut Cookie Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions