Peanut Butter Chocolate Chip Bars– Super soft bars that just melt in your mouth from all the PB! And all the chocolate! This, my friends, is one of those recipes that goes there.And by “there” I mean to that place of ultimate deliciousness that defies logic and reason. It takes all the elements that make treats actually a treat and truly (madly, deeply) delivers what it promises. Sweet, salty, peanut buttery, caramel-y, chocolatey, cookie-ey. All in one teeny little salted caramel peanut butter bar bite. You don’t need to bake the filling + topping! Just spread both intothe pre-baked crust and refrigerate. I cannot stress enough how dangerous this Peanut Butter Pie is. When faced with a slice of this pie, I always say “this is so rich, there’s no way I’ll get through that whole slice!” (usually while shovelling it in my mouth) Plus, they’re drizzled with a 5 minute caramel sauce that’s going to BLOW YA MIND. Apple szn is just the best, isn’t it?

It’s extremely easy to make – mix the ingredients on the stove, pour it into the crust, bake 12 minutes. It’s soft out of the oven but will set as it cools. It’s a well-loved caramel used inmy Caramel Slice and Salted Caramel Tart recipes. Peanut allergy? Preheat your oven to 325 F (170 C, mark 3), and butter two 8" round cake pans, then line the bottoms with parchment paper. Set aside. Remember when I switched to a Blendtec and found out how easy it is to make homemade honey roasted peanut butter? Like really, gorgeous and creamy peanut butter? In less than a minute to boot.Peanut Butter Chocolate Chip Nutter Butter Bars– Nutter Butters baked in along with PB and chocolate chips!

Apples: I love using honeycrisp apples in these healthy apple pie bars because they’re deliciously sweet and juicy. For the filling: Mix the salted caramel and 1 cup of peanuts together. If the salted caramel was made ahead of time, slightly warm it so that it can easily be poured. Pour caramel nut filling into crust. Make the base + topping. In a large bowl, use a fork to mix together all of your dry ingredients. Add in melted butter and vanilla extract and stir until a nice crumble forms and the dough begins to clump together.Put both chocolates and the cream in a heatproof bowl over a bain-marie, stirring occasionally, until the chocolate has melted. Cool to room temperature, then pour over the caramel. Pop the tart in the fridge for 30-40 minutes, so the ganache sets slightly. Seriously. It's so easy, and SO GOOD. Planters makes Salted Caramel Roasted Peanuts (they look just like honey roasted peanuts), and after a minute in the blender– voila! Creamy, dream, caramel-y peanut butter perfect for dipping, spreading, or spooning straight into your mouth. After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils. If you’d like to be precise and use a candy thermometer, the temperature will rise to about 220°F (104°C). Divide the batter evenly between your prepared baking pans, and bake for 50-55 minutes until a tester inserted in the center of the cake comes out clean, or with no more than 1-2 moist crumbs.