Once again, Picky Palate posted an amazing recipe that I could not wait to make. If any of you watch the Food Network as often as I do, you may recognize the writer of this blog, Jenny, from a few recipe cook-off competitions they have had. It is also inspiring to see all the great recipes she has come up with, after starting out basically the way I am now!
But back to these bars. I made them to bring to class, and then brought the rest to Thanksgiving, and they were a hit! Perfect with a glass of milk or coffee, these are quite rich but so tasty.
Crunchy Caramel Reeses Cookie Bars
Source: Picky Palate
1 Roll Sugar Cookie Dough, Pillsbury (or use your favorite sugar cookie recipe)
1 Cup crushed pretzels
3 Cups mini Reeses Peanut Butter Cups, unwrapped
10 Kraft caramels, unwrapped
1 Tablespoon milk
1/2 Cup semi sweet chocolate chips
1. Preheat oven 350 degrees F. Line a 8×8 baking dish with foil and spray with cooking spray. Cut cookie dough roll in half and press half into bottom of baking dish. Layer with pretzels. Cut PB cups in half and layer over pretzels. Melt caramels and milk in a microwave safe bowl until melted, about 1-2 minutes in microwave. Pour caramel over PB cups. With remaining cookie dough, crumble evenly over top PB cups. Bake for 22-25 minutes or until golden brown and cooked through. Let cool completely. Melt chocolate chips in microwave until smooth, drizzle over top of bars.
9 bars
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