I saw these bars on the Pillsbury website where they were originally called Chewy Peanut Butter-Caramel Bars. But, I am calling them Twix bars. They have the caramel like middle, but are amped up with peanut butter in with the chocolate and a cookie base. I was always a fan of Peanut Butter Twix. I don’t even know if they still make those?
I used the pre-packaged help of Pillsbury Sugar Cookies to make these bars for a bake sale at work. They took no time to put together.
Twix Bars – adapted from the Pillsbury website
- 1 package Pillsbury® Ready to Bake!™ refrigerated sugar cookies at room temperature
- 1/2 cup Butter
- 1 can (14 oz.) Sweetened Condensed Milk
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 1/2 cups graham cracker crumbs
1 Tbsp. flour
- 1 bag (11.5 oz.) milk chocolate baking chips
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Butter
Heat oven to 350°F. Spray 13×9-inch pan or line with parchment paper sprayed with non-stick spray. Press the whole package of cookie dough into the pan.
Bake 24 to 26 minutes or until light golden brown. Cool 15 minutes on cooling rack.
In 2-quart heavy saucepan, melt butter over medium heat. Stir in condensed milk, brown sugar and granulated sugar until blended. Add graham cracker crumbs; mix well (mixture will be thick). Bring to a boil, stirring constantly. Add in 1 Tbsp. flour. Reduce heat to low; cook 5 minutes, stirring constantly, or until slightly thickened. Pour caramel mixture over warm cookie crust, spreading evenly. Cool while you put together the topping.
In the same pan (make sure it is mostly clean), melt chocolate chips on medium low, stirring every 30 seconds, until smooth. Stir in peanut butter until blended. Spread evenly over caramel layer. Refrigerate 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
I suggest letting your cookie dough come to room temp so it is easier to spread into your cake pan.
There you have your cookie crust.
Now for the middle caramel layer. Super rich!
And finally the topping. Let these cool completely – I stuck mine in the freezer to speed this along.
I loved how cleanly these cut apart.
Cut these small – they are rich, but so yummy.