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Peanut Butter Gold Rush Bars

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Ingredients

Scale

Crust Layer:

  • 1 1⁄2 cups graham cracker crumbs
  • 1⁄2 cup creamy peanut butter
  • 1⁄2 cup melted butter
  • 1⁄4 cup powdered sugar
  • 1 tbsp milk

Caramel Layer:

  • 25 soft caramels (like Kraft)
  • 2 1/2 tablespoons heavy cream or milk

Fudge Layer:

  • 1 cup semi-sweet chocolate chips
  • 1⁄2 cup sweetened condensed milk
  • 1 tablespoon butter
  • 1⁄4 teaspoon salt

Toppings:

  • 1⁄2 cup chopped mini peanut butter cups
  • Optional: drizzle of melted peanut butter, crushed peanuts, or flaky salt for garnish

Instructions

  1. In a large bowl, mix graham cracker crumbs, peanut butter, melted butter, powdered sugar, and milk until fully combined and moist.
  2. Press the mixture firmly into a parchment-lined 9×9-inch pan. Chill while you prepare the caramel.
  3. Melt caramels and heavy cream in a pot over medium low heat or in a microwave-safe bowl in 30-second bursts, stirring until smooth.
  4. Pour over the crust, spread evenly, and chill for 10–15 minutes.
  5. In another bowl, melt the chocolate chips, sweetened condensed milk, butter, and salt in 15 second bursts, stirring until smooth. This can seize very easily, so be sure to stir it very well after each interval.
  6. Spread the fudge over the caramel layer.
  7. While the fudge is still soft, sprinkle chopped mini peanut butter cups on top and press them lightly to stick. Add optional toppings if desired.
  8. Refrigerate bars for 3–4 hours, or until fully set.
  9. Lift out using parchment, slice into squares, and wipe the knife between cuts for clean edges.
  10. Store bars in an airtight container in the fridge for up to 5 days. Serve chilled or let sit at room temp for 5–10 minutes for a softer bar.

Find it online: https://lifeandsprinkles.com/peanut-butter-gold-rush-bars/

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