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Sweet and Salty Peanut Bars
2 hr 10 min
box Betty Crocker™ Gluten Free chocolate chip cookie mix
cup butter, softened
teaspoon gluten-free vanilla
can (14 oz) sweetened condensed milk (not evaporated)
can (12 oz) salted cocktail peanuts, chopped
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray (without flour).
In medium bowl, stir cookie mix, 1/2 cup butter, the vanilla and egg until soft dough forms. Press in pan. Bake 15 minutes or until set.
Meanwhile, in 1-quart saucepan, heat caramels, 2 tablespoons butter and the condensed milk over medium-low heat 5 to 10 minutes, stirring frequently, until caramels are melted. Remove from heat. Carefully pour filling over partially baked crust; spread evenly. Sprinkle with peanuts. Bake 15 to 18 minutes or until filling is bubbly. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.
In place of peanuts, use a 12-oz can of mixed nuts.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 1/2 Starch; 1 1/2 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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