Snickers Bars (ATK)

• portions: 36 bars

Ingrédients

Crust

1 cup all-purpose flour

1/4 teaspoon baking soda

1/8 teaspoon salt

5 tablespoons unsalted butter, softened

½ cup packed light brown sugar

Filling

20 soft caramel candies

1/4 teaspoon salt

3 tablespoons water

5 (2.07-ounce) Snickers Bars, chopped

2 tablespoons milk

2 tablespoons unsalted butter

1/4 cup salted roasted peanuts, chopped

Instructions

1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Prepare 9 by 9-inch baking pan (see note on page 4). Whisk flour, baking soda, and salt in medium bowl. With electric mixer on medium speed, beat butter and sugar in large bowl until fluffy, about 2 minutes. On low speed, beat in flour mixture until incorporated, about 1 minute. Press mixture firmly into prepared pan. Bake until golden brown, about 12 minutes. Cool slightly.

2. For the filling: Melt caramels, salt, and water in saucepan over medium-low heat, 3 to 4 minutes. Pour mixture over crust and refrigerate until set, about 30 minutes.

3. Meanwhile, heat Snickers Bars, milk, and butter in medium saucepan over medium heat, stirring constantly, until Snickers have melted, about 5 minutes. Pour over chilled caramel.

4. Bake until filling is set, about 12 minutes. Top with peanuts, cool to room temperature, and refrigerate until chilled, at least 4 hours. Cut into 1½- inch squares.

Notes

Robin writes: "I created these bars because they are so easy to prepare, yet they are elegant enough to serve at a dinner party."

Note: For all bar cookies, spray baking pan with cooking spray and line with aluminum foil, allowing excess to overhang pan edges. Spray foil with cooking spray. Once bar cookies have been baked and cooled, use foil overhang to lift bars from pan. (All bar cookies can be refrigerated for up to 3 days.)

Cooks country 2007 June / July