Prep Time 20 min
Cook Time 25 min
Servings 36
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 pkg. Pillsbury® Ready to Bake! refrigerated sugar cookies
  • 1/2 cup LAND O LAKES® Butter
  • 1 (14 oz) can Eagle Brand® Sweetened Condensed Milk
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1 3/4 cups graham cracker crumbs
  • 1 (11.5 oz) bag Hershey's® milk chocolate baking chips
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1/2 cup finely chopped Fisher® Dry Roasted Peanuts

Directions

  • Step 1

    Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with no-stick cooking spray or line with nonstick foil. Evenly arrange cookie rounds in pan.

  • Step 2

    Bake 24 to 26 minutes or until light golden brown. Cool 15 minutes on cooling rack.

  • Step 3

    Meanwhile, in 2-quart heavy saucepan, melt butter over medium heat. Stir in condensed milk, brown sugar and granulated sugar until blended. Add graham cracker crumbs; mix well (mixture will be thick). Bring to a boil, stirring constantly. Reduce heat to low; cook 5 minutes, stirring constantly, or until slightly thickened. Pour caramel mixture over warm cookie crust, spreading evenly.

  • Step 4

    In medium microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 20 seconds, stirring every 30 seconds, until smooth. Stir in peanut butter until blended. Spread evenly over caramel layer. Sprinkle with chopped peanuts. Refrigerate 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

Serving size
(1 bar of 36)

  • Calories 260
  • Calories from Fat110g
  • Total Fat 12g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 15mg
  • Sodium 130mg
  • Potassium 0mg
  • Total Carbohydrates 35g
  • Dietary Fiber 1g
  • Sugars 29g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

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