Chocolate Caramel Commotion Bars
Ingredients
Bottom Layer
- 2 cups semisweet chocolate chips
- 1/2 cup butter
- 1 (14 ounce) can Borden Sweetened Condensed Milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
Filling
- 1/4 cup butter
- 1 cup granulated sugar
- 1/4 cup whipping cream
- 1 1/2 cups Marshmallow Creme
- 1/4 cup peanut butter
- 1 1/2 cups salted peanuts, finely chopped
Caramel Layer
- 1 package caramels
- 1/4 cup whipping cream
Chocolate Glaze
- 1 cups semisweet chocolate chips
- 1/4 cup butterscotch chips
- 3/4 cup peanut butter
Instructions
Bottom Layer
- Heat oven to 350 degrees F.
- Melt chips and butter. Stir until smooth. Remove from heat. Add Borden Sweetened condensed milk and vanilla extract. Stir in flour. Spread in a lightly greased 9 x 13 inch pan.
- Bake for 12 to 15 minutes until set. Cool.
Filling
- Melt butter over medium high heat. Add sugar and whipping cream. Boil for 5 minutes. Remove from heat. Stir in Marshmallow Creme, peanut butter and peanuts. Spread over bottom layer. Cool.
Caramel Layer
- Melt caramels and whipping cream over low heat until caramels are melted. Spread over filling layer. Cool until set.
Chocolate Glaze
- Melt all ingredients together. Spread over caramel layer. Refrigerate until set.
Attribution
Eagle Brand Cookie Bar Bonanza 1st Place, Steele County Fair, Mary Ellen Wingen