WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!! I LOVE THIS DAY! MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER’S BLOG AND SURPRISE EACH OTHER…AND YOU-WITH WHAT WE MADE!!! TRUTH BE TOLD, I LOVE THAT EVERY RECIPE I CHOOSE IS ALWAYS A WINNER! And when dealing with Reese’s, caramel and chocolate chips you can imagine how successful this recipe was, too!!! These bars will NOT disappoint!
To make these even faster use two 30 ounce rolls of Pillsbury dough-one for the bottom and one for the top!
Reese’s and Caramel Stuffed Cookie Bars-adapted from That Skinny Chick Can Bake via Lemons for Lulu
2 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
2/3 cup melted butter
1 cup sugar
1 cup light brown sugar
1 teaspoon vanilla
1 cup creamy peanut butter
1 cup semi-sweet chocolate chips
9 full size peanut butter cups
11 ounces or about 30 caramels
3 tablespoons heavy cream
melted chocolate chips, if desired to drizzle on tops
Preheat oven to 350º. Line 9 x 13 pan with nonstick foil. In a mixer, beat both sugars and butter beating until creamy. Add vanilla. Beat in eggs one at a time, beating well after each addition. Mix in peanut butter until smooth. Add the flour, baking powder and salt to peanut butter mixture and gently mix till just combined. Stir in chocolate chips. Press half cookie dough into pan and top with peanut butter cups.
In a microwave safe bowl, melt caramels and heavy cream, stopping and stirring at one minute intervals until completely melted. Stir until smooth. Pour caramel over peanut butter cups. Drop remaining dough on top and carefully spread using your fingers.
Bake for about 30-35 minutes or until a tooth pick inserted in the center comes out clean. Cool completely and chill. Cut into bars and top with drizzled chocolate, if desired.
Yield: 24 bars
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