Behr Track Cookie Bars Recipe

Behr Track Cookie Bars Recipe
Behr Track Cookie Bars Recipe photo by Taste of Home
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Behr Track Cookie Bars Recipe

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The holidays are the perfect time to indulge in these ooey gooey, salty-sweet peanut butter bars. A lot of people comment that the pretzels in the filling are a pleasant surprise. Just make sure to cut small pieces because they’re super rich. —Megan Behr, Marion, Iowa
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 2/3 cup confectioners' sugar
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 1 cup butter, melted
  • CARAMEL LAYER:
  • 1 package (13 ounces) caramels
  • 3 tablespoons heavy whipping cream
  • 1-1/2 cups lightly crushed pretzels
  • PEANUT BUTTER LAYER:
  • 1 cup creamy peanut butter
  • 1/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • CHOCOLATE LAYER:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 3 tablespoons shortening

Directions

Preheat oven to 350°. Whisk flour, sugar, cocoa and salt; stir in butter. Press onto bottom of a greased 13x9-in. baking pan. Bake until set, 10-15 minutes. Cool completely.
Microwave caramels and cream, covered, on high, stirring occasionally, until melted, 3-5 minutes. Spread over crust; cover with crushed pretzels. Refrigerate until set.
Meanwhile, combine peanut butter and butter; beat in confectioners' sugar until smooth. Spread over pretzels. Return to refrigerator.
In the microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Refrigerate 15 minutes before cutting into bars. Yield: about 4 dozen
Originally published as Behr Track Cookie Bars in Cookies & Candies Bookazine 2017

Nutritional Facts

1 piece: 185 calories, 12g fat (5g saturated fat), 14mg cholesterol, 134mg sodium, 20g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 1-1/2 cups all-purpose flour
  • 2/3 cup confectioners' sugar
  • 1/3 cup baking cocoa
  • 1/4 teaspoon salt
  • 1 cup butter, melted
  • CARAMEL LAYER:
  • 1 package (13 ounces) caramels
  • 3 tablespoons heavy whipping cream
  • 1-1/2 cups lightly crushed pretzels
  • PEANUT BUTTER LAYER:
  • 1 cup creamy peanut butter
  • 1/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • CHOCOLATE LAYER:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 3 tablespoons shortening
  1. Preheat oven to 350°. Whisk flour, sugar, cocoa and salt; stir in butter. Press onto bottom of a greased 13x9-in. baking pan. Bake until set, 10-15 minutes. Cool completely.
  2. Microwave caramels and cream, covered, on high, stirring occasionally, until melted, 3-5 minutes. Spread over crust; cover with crushed pretzels. Refrigerate until set.
  3. Meanwhile, combine peanut butter and butter; beat in confectioners' sugar until smooth. Spread over pretzels. Return to refrigerator.
  4. In the microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Refrigerate 15 minutes before cutting into bars. Yield: about 4 dozen
Originally published as Behr Track Cookie Bars in Cookies & Candies Bookazine 2017

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