Peanut Butter Cup Caramel Shortbread Bars |
Shortbread becomes even more decadent with rich layers of peanut butter and caramel.
Ingredients
- 1 cup salted butter at room temperature
- 1 cup powdered sugar
- 2 cup all-purpose flour, lightly spooned into measuring cups and leveled with
- 1 tsp vanilla
- 2 cup caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)
- 3 tablespoons cream*
- 3 cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)
* I recommend adding the 3 tablespoons of cream with a warning that if you’re at a very low elevation, the caramel may end up being on the very soft side. So if you’re very worried about that (like if you’re bringing these to a bake sale and can’t keep them refrigerated), keep that in mind.
Directions
1. Preheat oven to 300. Spray a 9×13″ pan with non-stick cooking spray and set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place in refrigerator for 1-2 hours or until the chocolate layer is solid.
7. They can also be placed in the freezer for less time if you’re in a hurry.
8. Cut into squares and serve. Store leftovers in a cool area or the refrigerator to prevent messy disasters.
Photo and recipe courtesy of Kate Jones, OurBestBites.com
Hot Topics
Who's Online
Become a Fan
Follow Us
Add a Comment