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Oh-So-Easy Chocolate-Peanut-Caramel Bars

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Oh-So-Easy Chocolate-Peanut-Caramel Bars
  • Prep 10 min
  • Total 1 hr 45 min
  • Servings 36
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Enjoy delicious dessert with these peanut and chocolate, caramel topped bars made using refrigerated sugar cookie dough.
Updated Apr 22, 2021

Ingredients

  • 1 roll (16.5 oz) refrigerated sugar cookie dough
  • 1 1/2 cups salted peanuts
  • 1 cup semisweet chocolate chips
  • 1/2 cup caramel ice cream topping
  • 2 tablespoons all-purpose flour

Steps

  • 1
    Heat oven to 350°F (325°F for dark pan). In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 13 to 17 minutes or until light golden brown.
  • 2
    Remove partially baked bars from oven. Sprinkle peanuts and chocolate chips evenly over warm bars. In small bowl, mix caramel topping and flour until well blended. Drizzle evenly over top.
  • 3
    Return to oven; bake 15 to 18 minutes longer or until center just begins to bubble. Cool completely, about 1 hour. Cut into 6 rows by 6 rows. Store tightly covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    For easy removal and cutting, line the pan with foil, extending the foil over the sides of the pan.

Nutrition

140 Calories, 7g Total Fat, 2g Protein, 16g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Bar
Calories
140
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
10%
Trans Fat
1/2g
Cholesterol
0mg
0%
Sodium
80mg
3%
Potassium
70mg
2%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
4%
Sugars
9g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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