Crust
-2 cups quick-cooking oats
-1/2 cup firmly packed brown sugar
-1/3 cup light corn syrup
-2 tablespoons butter, melted
-2 tablespoons chunky peanut butter
-1/2 teaspoon vanilla extract
Filling
-26 caramels
-2 tablespoons water
-6 ounces semisweet chocolate chips
-1/3 cup chunky peanut butter
-2 teaspoons vegetable shortening
-1/2 cup salted peanuts
Directions
For crust, combine oats, brown sugar, and corn syrup in a large bowl. Add melted butter, peanut
butter, and vanilla; stir until well blended. Press mixture into bottoms of two 9-inch round cake
pans. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool in pans 10 minutes.
For filling, microwave caramels and water in a medium microwave-safe bowl on high power
(100%) 2 minutes, stirring after 1 minute. Spread evenly over crusts. Microwave chocolate chips in
a medium microwave-safe bowl on medium-high power (80%) 2 minutes, stirring after 1 minute.
Add peanut butter and shortening; stir until well blended. Stir in peanuts.
Spread filling over caramel layers. Chill 30 minutes or until chocolate is firm. Cut into wedges to
serve.
-16 servings each
No comments:
Post a Comment