Ooey Gooey Peanut Butter Bars

This recipe was a lot of work but turned out good. It is rich so cut bars into small pieces and share with others.

100_1192Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars from Mom on Time Out
Caramel Filling
11 oz. caramels
14 oz. sweetened condensed milk
4 T. butter

Cookie Dough
12 T. butter, softened
2 c. brown sugar
½ c. creamy peanut butter
2 eggs
1 T. vanilla
2 c. flour
1 c. oats
2 ½ tsp. baking powder
1 tsp. salt
2 c. chocolate chips
1. Peanut butter chips
1. C. Heath bits

Preheat oven to 350 degrees. Line a 13 x 9 cake pan with parchment paper or foil. On a medium-low heat, melt caramels, butter, and sweetened condensed milk. Cool slightly.

In a large bowl, cream together butter and sugar. Add peanut butter. Add eggs. Add vanilla. In another bowl, combine flour, oats, baking powder, and salt. Add to butter mixture. Stir in chips. Put 2/3 of dough in the bottom of the lined pan. Pour caramel over dough. Top with drops of remaining dough. Bake for 30 minutes and cool.

Notes:

  • I used fat free sweetened condensed milk and a smaller bag of caramels.
  • I used reduced fat creamy peanut butter.
  • I used one cup from a bag of chocolate chip and peanut butter chips mixed together, one and half cups of chocolate chips, and ¾ c. Heath bits.

Ooey Gooey Crunchy Treats

Have you ever looked at those brownies in a Swiss Colony magazine? They look so rich and decedent covered in M&Ms, caramel, and nuts. I recently ran across this recipe for a Salted Caramel Pretzel Brownie on Betty Crocker’s website. It made me think of favorite Starbucks beverage Salted Caramel Mocha so I had to make it.

During a recent trip to Sam’s Club, I ran across a box Hershey’s Ultimate Chocolate Brownies that looked divine. They seemed like the perfect base for this recipe. Since I knew it would be rich and not super healthy, I decided to make and share with some of my media friends.

I hope you LOVE this recipe as much as I do. And if you cut the brownies in half (making 48 brownie bites), you will still get to enjoy one of the best desserts I have ever made with half the guilt.

Salted Caramel Pretzel Brownie
1 box of supreme brownie mix (prepare accordingly with eggs, water, and oil)
1 bag of caramels
1 T. milk
1/4 c. butter (1/2 a stick)
1/2 c. chocolate chips
1/3 c. Heath toffee bits
1 c. pretzels, coarsely crushed

Bake brownies according to directions. Cool for 5 minutes. Chop up pretzels and toffee bar in a processor. Then, add chocolate chips. Melt caramels, butter, and milk in microwave for 2 to 3 minutes until smooth. Pour on brownies and even out with a knife. Sprinkle with course topping. Cool before cutting.

Tip – Line a cake pan with non-stick foil. Pour in brownie mix, bake, and top accordingly. This will make it easy to pull out and slice the brownies. I just removed the foil and cut on a large cutting board.

Nutritional Information: (Based on 24 brownies) 270 calories, 11 g. fat (5 g. saturated fat), 20 mg. cholesterol, 170 mg. sodium, 40 g. carbs,  g. fiber, 27 g. sugar, 2 g. protein

Toffee Bars

This is a recipe I made recently for my volunteers. My boss actually fell in love with them. The recipe comes from Relish Magazine – a newspaper supplement that used to be in the Johnson County Sun.

Butterscotch Toffee Squares by Jean Kressy
1 c. flour
1/2 tsp. baking powder
1/3 c. butter, melted and cooled slightly
1 c. brown sugar
1 egg
1 tsp. vanilla extract
1 c. Heath toffee bits (they are by the chocolate chips in the grocery store)

Line a 8×8 square baking dish with non-stick foil. Beat butter, sugar, egg, and vanilla. Add flour and baking powder and blend. Stir in toffee bits. Pour ingredients into baking dish. Bake at 350 degrees for 22 minutes or until tester comes out clean. Cool before removing from pan and cutting. Makes 16 bars.

Nutritional facts per serving: 190 calories, 9 g. fat, 2 g. protein, 27 g. carbs, 0 g. fiber, and 110 mg. sodium