Peanut Butter Candy Caramel Bars
From minitindel 15 years ago
- 38 minutes to make
- Serves 24
Chunks of crunchy chocolate covered peanut butter candy yum who could want more !!!!!!
Ingredients
- peanut butter candy bar batter shopping list
- 1 1/4 - cups unsifted bleached cake flour shopping list
- 2- tablespoons plus 1 1/2teaspoon unsweetened cocoa powder shopping list
- 1/4 teaspoon baking powder shopping list
- 1/4 - teaspoon salt shopping list
- 1/4 - pound ( 16 tablespoons) unsalted butter, melted and cooled to tepid shopping list
- 4- ounces unsweetened chocolate , melted and cooled to tepid shopping list
- 4- large eggs shopping list
- 1 3/4- cups plus 2 tablespoons superfine sugar shopping list
- 3 - tablespoons smooth creamy peanut butter( do not use all natural here) shopping list
- 2 1/4- teaspoon vanilla shopping list
- 4- bars of chocolate covered peanut butter candy such as (butterfingers) bars cut into 3/4 inch chunks.................. shopping list
- ********************************************* shopping list
- Topping ..my turtle topping previously posted............ shopping list
How to make it
- Preheat oven to 325 degrees f.
- Film the inside of a 9x9 x 2 inch baking pan with non-stick cooking spray
- Mix the batter;
- Sift the flour , cocoa powder, baking powder, salt onto a sheet of waxed paper
- In a medium-sized mixing bowl, whisk the melted chocolate until smooth
- In a large mixing bowl , whisk eggs until blended, about 15 seconds
- Add the sugar, vanilla extract, and peanut butter and whisk until the peanut butter is mostly integrated, about 45 seconds.
- Whisk in the melted butter- chococlate mixture
- Sift the flour mixture over and stir ro form a batter, mixing thoroughly until the particles of the flour are absorbed, using a wooden spoon or flat wooden paddle
- Blend in the chunks of candy…….
- Scrape the batter into the prepared pan, spreading it evenly into the corners
- Smooth the top with a rubber spatula
- Bake in the preheated oven for 35 to 38 minutes , or until set
- Let the bars stand in the pan on a cooling rack for 1 hour
- Spoon or drizzle the warm topping over the coolie base
- Let it stand until the topping is firm and completely cool about 2 hours………..
- With a small sharp knife cut into quarters then cut each quarter into 6 bars ………..
- Remove bars store air tight container
- or serve
- Use within 2 days
- Makes 2 dozen bars…….
The Rating
Reviewed by 10 people-
Okay girl what are you doing, trying to top me with fabulous desserts LOL Sounds wonderful, another 5 forks coming your way.
henrie
in Savannah loved it
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Oh, Yum!!! You just had to do it, didn't you?!! LOL!! High-5!
meals4abby
in Valders loved it
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Yummy Yum..55555 :)
lanacountry
in Macon loved it
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