No Bake Snickers Crunch Bars

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cups Peanuts, roasted lightly salted

• Canned Goods

  • 1/2 cup Evaporated milk

• Condiments

  • 1 7 oz container Marshmallow creme
  • 1 1/4 cup Peanut butter, creamy

• Baking & Spices

  • 3 cups Cocoa pebbles
  • 1 cup Granulated sugar
  • 1 11 oz bag Kraft caramels or caramel bits
  • 1 12 oz package Semi-sweet chocolate chips
  • 1 tsp Vanilla extract

• Dairy

  • 1/4 cup Butter, unsalted

• Desserts

  • 1 11 oz package Butterscotch chips

Found on momontimeout.com

Description

Ingredients

• 1 12 oz package semi-sweet chocolate chips, divided
• 1 11 oz package butterscotch chips, divided
• 1 cup creamy peanut butter, divided
• 3 cups Cocoa Pebbles, divided
• ¼ cup unsalted butter
• 1 cup granulated sugar
• ¼ cup evaporated milk
• 7 oz container marshmallow creme
• ¼ cup creamy peanut butter
• 1½ cups roasted, lightly salted peanuts, coarsely chopped
• 1 tsp vanilla extract
• 1 11 oz bag KRAFT caramels or caramel bits
• ¼ cup evaporated milk

Directions

• Spray a 9x13 baking dish with cooking spray and line with parchment paper. Set aside.
• Combine half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container.
• Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.
• Stir in Cocoa Pebbles until fully coated. Pour mixture into prepared baking dish.
• Refrigerate until firm, about 15 minutes.
• In a small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved.
• Bring mixture to a boil and cook for an additional 5 minutes, stirring frequently.
• Remove from heat.
• Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. Fold in peanuts.
• Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.
• Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.
• Spread caramel over the top of the chilled nougat layer.
• Repeat the bottom layer. Combine remaining half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container.
• Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth.
• Stir in Cocoa Pebbles until fully coated. Pour mixture on top of the chilled caramel layer.
• Refrigerate until firm, about 30 minutes.
• Bars should be refrigerated until ready to eat. Cut and serve.