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Salty Sweet Peanutty Treat

Prize-Winning Recipe 2007! Surprise! There are crunchy salty pretzels and peanuts in a deliciously sweet chocolate-caramel bar.

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( 27 Ratings)

27 Ratings

5 Stars 63%

4 Stars 11%

3 Stars 15%

2 Stars

1 Stars

Member Reviews ( 13 )

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Prep Time 30 min
Total Time 3 hr 20 min
Servings 32

Ingredients

Cookie Base

1: pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix

1/2: cup butter or margarine, softened

1: egg

Filling

24: caramels, unwrapped

2: tablespoons butter or margarine

1: can (14 oz) sweetened condensed milk (not evaporated)

Topping

60: small pretzel twists (2 cups)

1 1/2: cups dry-roasted salted peanuts, chopped

1: cup semisweet chocolate chips

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Directions

1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2 In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan. Bake 10 minutes.
3 Meanwhile, in 2-quart saucepan, heat filling ingredients over medium-low heat 5 to 10 minutes, stirring constantly, until caramels are melted. Remove from heat.
4 As soon as pan is removed from oven, press pretzels firmly into partially baked base, slightly overlapping pretzels. Sprinkle chopped peanuts evenly over pretzels. Pour caramel filling over top; spread evenly.
5 Bake 20 minutes longer until caramel filling bubbles. Cool completely, about 2 hours.
6 In small microwaveable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes or until melted. Dip fork into melted chocolate; drizzle chocolate over bars. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.

EXPERT TIPS

Expert Tips

This recipe was one of fifteen winners in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!

After drizzling with chocolate, refrigerating the bars for 30 minutes sets the chocolate so cutting and serving is a snap.

Line the pan with foil, leaving the edge of the foil above the rim of the pan on two opposite sides. Lightly grease foil in bottom of pan. Bake bars as directed. When cool, use foil "handles" to remove the bars from the pan. Cutting and cleanup are now a snap.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar

Calories: 250
Calories from Fat: 110),

% Daily Value

Total Fat: 12g; 12%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 190mg; 190%;
Total Carbohydrate: 31g; 31%
(Dietary Fiber 0g 0% Sugars 21g 21% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

Exchanges:

0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 8/26/2009 1:49:03 PM REPORT ABUSE puffmom said:

Rating:

On my very first attempt at making these, they turned out great! They're not cheap to make but I'll definitely make them again. Do not overbake. I stuck with the recommended time and I wished I'd taken them out a minute or so earlier...they still turned out fine! They were slightly chewy with a nice crunch inside. Next time I won't line the pan with foil as the bars stuck to the foil a bit at the edges (even tho' I'd sprayed with non-stock spray) and I had to peal it off. These are rich so I cut them into rather small squares.

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