Peanut Butter Cookie Candy Bars

I am totally going to get lambasted for this recipe. It's not a WW recipe, and, umm....it kind of has a lot of calories.

{smirk}

In my defense, WW encourages members to eat whatever they want; just count the points and work it into your day. I LOVE food, and I find great pleasure in eating it. FYI: You WILL find the occasional "non-diet" recipe on Fit and Flabless 'cuz, well....that's who I am. I know it appears like I'm straddling the diet fence, but my intent is to simply live the healthiest I can without feeling deprived, starved and miserable. That said, eat a serving and then get the pan out of the house, because this stuff is definitely a red light food.

Whew. Now that I mentioned that little disclaimer (you know...it's not my fault if you get fat making my treats ☺), it's time to move on to the recipe. Gird your loins 'cuz this Snickers clone is off the hook. The Betty Crocker babe is responsible for this delish dessert. You can gaze upon the bar's heavenly splendor in the new 2010 Best of Betty Crocker cookbook.

Peanut Butter Cookie Candy Bars

Cookie Base:

1 Pouch (1 lb. 1.5 oz) Betty Crocker Peanut Butter Cookie Mix

3 Tablespoons Vegetable Oil

1 Tablespoon Water

1 Egg

Filling:

1/3 Cup Light Corn Syrup

3 Tablespoons Butter or Margarine, softened

3 Tablespoons Peanut Butter

1 Tablespoon plus 1 1/2 Teaspoons Water

1 1/4 Teaspoons Vanilla

Dash Salt

3 1/2 Cups Powdered Sugar

Caramel Layer:

1 Bag (14 oz) Caramels, unwrapped

2 Tablespoons Water

1 1/2 Cups Unsalted Dry-Roasted Peanuts

Topping:

1 Bag (11.5 oz) Milk Chocolate Chips (2 cups)

Heat oven to 350. Spray bottom only of 13 X 9 pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.

In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.

In a 2 quart saucepan, heat caramels and 2 Tablespoons water over low heat, stirring constantly until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.

In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Servings: 36

Points: 6 points per serving