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Salty Caramel Peanut Brittle Bars
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
cup packed brown sugar
cup cold unsalted or regular butter, cut into pieces
cups salted cocktail peanuts
cup semisweet chocolate chips (6 oz)
jar (12.25 oz) caramel topping
teaspoon coarse sea salt
Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
Reserve 3 tablespoons cookie mix. In large bowl, stir remaining cookie mix and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press in bottom of pan. Bake 18 minutes.
Immediately sprinkle peanuts and chocolate chips over partially baked cookie crust. In small microwavable bowl, microwave caramel topping on High about 30 seconds or until of drizzling consistency. Add reserved cookie mix; blend well. Drizzle mixture evenly over peanuts and chocolate chips. Sprinkle evenly with salt.
Bake 12 to 14 minutes or until caramel is bubbly. Cool completely on cooling rack, about 1 hour. Refrigerate 15 minutes to set chocolate. Cut into 8 rows by 6 rows. Store covered at room temperature.
Makes 48 servings (1 bar)
Make the Most of This Recipe With Tips From The Betty Crocker
The secret to cutting perfect bars is to line the pan with foil so you can lift out the baked bars. Spray the foil as directed in the recipe.
1 Serving (1 Serving)
(Calories from Fat 70),
Total Fat 8g
(Saturated Fat 3g,
Trans Fat 0g),
Total Carbohydrate 17g
(Dietary Fiber 0g,
Percent Daily Value*:
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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