Ingredients
| Crust | |
|---|---|
| 1 | cup butter, softened |
| ½ | cup packed brown sugar |
| 1 | large egg yolk |
| 2 | cups flour |
| 1 | teaspoon salt |
| Caramel Peanut Butter Layer | |
|---|---|
| 2 | cups powdered sugar |
| 1 | cup SKIPPY® Creamy Peanut Butter |
| 1 | (13.4-ounce) can dulce de leche |
| ½ | cup butter (softened) |
| 1 | teaspoon vanilla extract |
| Chocolate Topping | |
|---|---|
| 12 | pounds semisweet chocolate chips |
| ½ | cup heavy cream |
| 1 | teaspoon corn syrup |
| 4 | ounces white vanilla flavored melting wafers (melted) |
Directions
For the Crust
Heat the oven to 350°F. Line 9X13 inch baking pan with foil or parchment paper.
In mixer bowl, cream together butter and brown sugar. Add egg yolk. Blend to combine. Add flour and salt. Blend until dough forms. Press into bottom of prepared pan. Bake 24 to 26 minutes or until the top is light golden brown. Cool.
For the Caramel Peanut Butter Layer
In mixer bowl, blend together powdered sugar, peanut butter, dulce de leche, butter and vanilla. Smooth mixture over cooled crust in an even layer. Chill 30 minutes.
For the Chocolate Topping
In microwave-safe bowl, add chocolate chips, heavy cream, and corn syrup. Microwave on HIGH in 30 second increments, stirring in between, until melted and smooth. Pour over caramel layer, spreading to edges.
In piping bag fitted with a small tip, pour melted vanilla melting wafers. Pipe lines across top of bars in 1-inch intervals. Using toothpick, pull through piped lines in 1 inch intervals; dragging the toothpick in opposite directions to create a feathered pattern. Chill for 30 minutes.
Use foil to lift from pan. Peel foil away from edges. Cut into bars.