Peanut Butter Caramel Candy Bar Squares

A gooey and indulgent riff on the classic magic cookie bars, brimming with peanut butter, caramel and heaps of chopped candy bars.

Course Dessert

Cuisine American

Keyword bar, candy, caramel, cookie, magic bar, peanut butter

Prep Time 30

Cook Time 27

Total Time 57

Servings

Calories 387kcal

16 ounce cookies crushed (crisp cookies such as Oreos, Nutter Butters, grahams or even homemade crispy chocolate chip cookies)
6 tablespoon butter room temperature
2 tablespoon peanut butter creamy
pinch salt

14 ounce sweetened condensed milk
½ cup peanut butter creamy
1 tablespoon vanilla extract
½ teaspoon salt
1 cup semi-sweet mini chocolate chips
14 ounce assorted candy bars coarsely chopped (Twix, Butterfinger, Milkyway, Milkyway Midnight, Three Musketeer, Snickers, Peanut Butter Cups)
12 ounce caramel ice cream topping not syrup

Preheat oven to 350°. Line a 13"x 9" pan with non-stick aluminum foil, allowing it to extend over edges of pan.
In a medium mixing bowl, combine crushed cookies, butter, peanut butter and salt. The mixture should hold together when pressed, but should look loose and crumbly until it is pressed. If the crust is too moist, add more cookie crumbs as necessary up to 1/2 cup. Press mixture into bottom of prepared pan. Bake for 4-6 minutes. Set aside to cool.
16 ounce cookies, 6 tablespoon butter, 2 tablespoon peanut butter, pinch salt
In another medium mixing bowl, combine condensed milk, peanut butter, and vanilla, stirring until smooth. Fold in mini chocolate chips. Set aside.
14 ounce sweetened condensed milk, 1/2 cup peanut butter, 1 tablespoon vanilla extract, 1 cup semi-sweet mini chocolate chips, 1/2 teaspoon salt
Heat caramel ice cream topping in the microwave for about 30 seconds to soften it slightly, avoid over-heating as you do not want to melt the candy. Sprinkle chopped candy bars over prepared crust. Drizzle caramel over the chopped candy.
12 ounce caramel ice cream topping, 14 ounce assorted candy bars
Carefully spoon the sweetened condensed milk mixture over the caramel and candy. Gently spread it to the edges of the pan so all of the caramel is covered.
Bake for 25-27 minutes or until lightly browned. Cool in pan on wire rack. Using foil, lift out of pan. Peel foil away, and cut into 2 - 3 inch bars.