Peanut butter cookie candy bars
For cookie dough crust:
1 pouch (1 lb. 1.5 oz) Betty Crocker peanut butter
1 tablespoon water
3 tablespoons vegetable oil 1 egg
For nougat layer:
1 1/2 tablespoons water
1/3 cup light corn syrup
3 tablespoons butter
1 1/4 teaspoons vanilla extract
3 tablespoons peanut butter
3 1/2 cups powdered sugar
For caramel layer:
1 bag (14 oz.) caramels, unwrapped
2 tablespoons water
1 1/2 cups dry-roasted unsalted peanuts
1 bag (11.5 oz.) milk chocolate chips
Heat oven to 350 degrees. Spray bottom of 13-by-9-inch pan with cooking spray. Make cookie dough as directed on pouch, adding water, vegetable oil and egg.
Press dough into pan. Bake 12 to 15 minutes or until edges are light golden brown. Cool to touch.
In large bowl, beat 1 1/2 tablespoons water, corn syrup, butter, vanilla, peanut butter and salt with electric mixer on medium speed until creamy.
Slowly add powdered sugar. When nougat is the consistency of dough, press evenly over cookie crust. Set pan in refrigerator.
Melt caramels in a small sauce pan with 2 tablespoons water over low heat. Once melted, stir in peanuts. Pour the mixture evenly over the nougat layer. Cool in the refrigerator, about 15 minutes.
When the caramel mixture is firm, melt milk chocolate chips in an uncovered small microwavable bowl on medium-high (70 percent) for 1 minute. Stir. Microwave for 20 additional seconds as needed, then stir. Continue until melted and smooth. Once melted, pour evenly over caramel layer. Cool completely until chocolate is set (bars can be refrigerated to speed up the cooling process). Cut into bars. Store covered at room temperature.