Peanut Butter Caramel Twix Bars are buttery, snappy, creamy, smooth, peanut buttery, dense, rich, gooey, velvety, and chocolaty. They’re like a marriage of Peanut Butter Twix and Tagalongs, in bar form, and they’re irresistible!
I’ve been wanting to make three different bars for awhile, but they were all so similar, and I couldn’t decide which one to make.
So I rolled them into one. Nothing beats a layered combination bar.
Original Twix are a shortbread base, caramel middle, chocolate coating. Peanut Butter Twix are a shortbread base, peanut butter middle, chocolate coating.
Millionaire’s Shortbread Bars are a shortbread base, caramel middle, and chocolate topping, similar to Original Twix.
Tagalongs Girl Scout Cookies are a shortbread base, peanut butter middle, and chocolate topping, similar to Peanut Butter Twix.
Trying to choose between peanut butter and caramel, and which to keep and which to skip, is like trying to choose a favorite child. You just don’t. So I used them both.
My bars are a shortbread base, peanut butter layer, salted caramel layer, and chocolate topping. Four elements, whereas the others only have three.
The nice thing about the bars is that they’re almost no-bake, with only about 12 minutes of bake time for the crust. The remaining layers are just stirred together and poured on. No mixer needed, either.
Many times I read layered bar or layer cake recipes and I tune out because each layer has 10 ingredients, with a eggs needing to be separated and heavy cream whipped, and this bowl of ingredients folded into that, and before you know it, prep is 2 hours and you’ve got 17 bowls dirtied. There’s none of that here because I have a life. And I hate doing baking dishes.
They’re everything I could want in a bar. So many layers of flavors and diverse textures, with peanut butter being the most pronounced of all the flavors.
The shortbread is buttery and adapted from The Best Lemon Bars. One tablespoon of corn starch keeps it a bit softer and more tender than many shortbreads, which can be dry and dog biscuit-like. Although it has some snap, it’s not brittle. The last thing I wanted was this crust cracking upon slicing. I despise that.
But I loved this crust and I’m not usually a crust girl.
The peanut butter layer is dense yet fluffy, thanks to confectioners’ sugar stirred in, which adds sweetness and lightness. It also makes spreading this layer a royal pain. Just keep finessing it and take your time so you don’t rip up the shortbread layer, and it’ll all smooth out.
Little sacrifices in the name of peanut butter are always worth it.
I adore caramel for it’s rich, buttery, sweet ways and used Trader Joe’s Fleur de Sel Caramel Sauce, which is what I used in the Salted Caramel Pretzel Blondies.
I didn’t want to be bothered with unwrapping and melting caramels. You could make (Dark Rum) Caramel Sauce or 5-Minute Microwave Caramel Sauce.
Any thick, dense, good-quality caramel sauce will do. Don’t use a thin ice cream sundae topping, many of which aren’t even real caramel sauce. It will spread and run too much.
I just love the gooey factor the caramel lends as I’m biting through the layers. It makes the bars messy to slice, but the best things in life are often a little messy. Or a lot messy.
However, if you keep them refrigerated, there is very little caramel splooge-out, much less than what the photos show. We were having a fluke-ish 92F hot snap in San Diego the day I decided to make these and they were sitting in a very warm house for hours. I have a knack for making melt-prone desserts on the hottest of days.
The chocolate ties everything together and rounds out all the flavors. I used semi-sweet chocolate chips, and although Twix are made with milk chocolate, I wanted something a bit darker than milk, just not too dark. Not the time for a 72% Pound Plus Bar.
I used a smidgeon of shortening with the chocolate chips, which helps prevent the chocolate from cracking when slicing. I never want a Nanaimo Bars cracked-top repeat.
The bars hit just about every note in the my Preferred Desserts Playbook. Buttery, snappy, creamy, smooth, peanut buttery, dense, rich, gooey, velvety, and chocolaty.
They’re like a marriage of Peanut Butter Twix and Tagalongs, in bar form.
My husband remarked, “Wow. Those things are deadly good” and they are. They’re also deeply satisfying and you can literally feel the richness hit your belly after just a couple bites.
Which is why I purposely kept the batch size small.
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Peanut Butter Caramel Twix Bars
I combined three favorite recipes – Twix, Tagalongs Girl Scout Cookies, and Millionaire’s Shortbread in this these nearly no-bake, easy, four-layer bars. There’s buttery shortbread, rich and dense peanut butter, sweet and intense caramel, and smooth dark chocolate. They hit all my favorite elements of a dessert all in one. Buttery, snappy, creamy, smooth, peanut buttery, dense, rich, gooey, velvety, and chocolaty. They’re like a marriage of Peanut Butter Twix and Tagalongs, in bar form, and they’re irresistible!
- 1/2 cup unsalted butter, extremely soft (1 stick)
- 1 cup all-purpose flour
- 1/3 cup confectioners’ sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Peanut Butter Filling
- 2 tablespoons unsalted butter, melted
- 1 cup creamy peanut butter (like Jif or Skippy; not homemade or ‘natural’, it’s too thin and runny)
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- about 8 ounces (salted) caramel sauce (I used most of a 10-ounce jar of Trader Joe’s Fleur de Sel Caramel Sauce], just eyeball it. Or make [Caramel Sauce] or make 5-Minute [Caramel Sauce
- 1 1/2 to 1 3/4 cups semi-sweet chocolate chips (I used a 9 ounce bag)
- 2 to 3 tablespoons vegetable shortening, optional but recommended (for smoothness and so chocolate doesn’t set up overly firm, causing it to crack upon slicing)
- Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil leaving overhang, spray with cooking spray; set aside. This is a messy recipe and I highly suggest lining your pan for easier cleanup.
- Shortbread Crust – Combine all ingredients in a medium mixing bowl, cutting in the butter with a pastry cutter, wooden spoon, or your fingers until until a sandy, crumbly mixture forms. Transfer crumbly mixture to prepared pan and using your fingertips, press crumbs down to form an even flat layer of crust. Pierce crust with a fork haphazardly in a dozen places so steam can escape while it bakes. Bake for 12 to 15 minutes, or until crust has just barely set. It should not be golden or browned at all, it should still be white, but crusted over and set. While crust bakes, make the filling.
- Peanut Butter Filling – Melt the butter in a medium microwave-safe bowl, about 1 minute. Add the 3 remaining ingredients and stir until smooth. Spread over crust. Crust does not have to be cool, and spreading it while crust is still warm is beneficial. The filling is thick and resists being spread, but take your time and either push it into place with your fingers, use a spatula, or knife, taking care not to rip the crust while spreading the filling.
- Caramel Layer – Pour caramel sauce over peanut butter. It should smooth out on its own but if necessary, spread it into corners and sides of pan with a knife.
- Chocolate Layer – Combine the 2 ingredients in a medium microwave-safe bowl and heat to melt, about 1 minute. Stop to stir and heat in 15-second bursts until mixture can be stirred smooth. Pour chocolate over caramel layer and if desired, smooth it very, very lightly with an offset spatula or knife.
- Cover pan with aluminum foil (to prevent fridge smells), and place pan in the refrigerator for at least 3 hours, or overnight, before lifting out with foil overhang, and slicing and serving. If bars have become very cold, allow them to come up to room temperature for a few minutes before slicing. I prefer to store the bars in the refrigerator, where they’ll keep for at least 10 days, or in the freezer for up to 3 months. Crust may lose some degree of snap and crunch if storing the bar for longer durations, but it’s very liveable.
Peanut Butter Cup Cookie Dough Crumble Bars
Milky Way Chocolate Cookie Crumble Bars
Caramel and Chocolate Gooey Bars (GF with Vegan adaptation)
Nutella and Peanut Butter Graham Bars with Chocolate Frosting (No-Bake)
Peanut Butter Chocolate Chunk Cookie Bars
Nutter Butter Special K Bars (No Bake)
Marshmallow Peanut Butter Double Chocolate Pillowtop Bars
Nanaimo Bars (No-Bake)
Salted Caramel Pretzel Blondies
Twix fan? Peanut Butter or Original?
Tagalongs? Millionaire’s Shortbread?
I’m a huge fan of the whole family: shorbread crust, peanut butter, caramel, and chocolate, in any combination; preferably with all 4 components included. As you can see from my related recipes, I don’t lack for a shortage of bars using peanut butter, chocolate, or caramel.
And even after writing my first cookbook with 100+ Peanut Butter Recipes, Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America’s Favorite Spread, I’m still not sick of peanut butter.
Book release is June 4. Thanks to everyone who’s pre-ordered your copy!
Delicious bars, I love this recipe. Very easy to make and follow😁
Thanks for the 5 star review and glad you love these and that the recipe is easy to both make and follow for you!
Do these bars HAVE to be refrigerated?
No! Just do whatever is best/easiest for you!
Layer by layer perfection!! All of my favorites in one :) yummy!
I want to make these for my daughter’s 15th birthday, since she is a huge fan of peanut butter twix and not a cake lover. For your 7 minute caramels, do you just stop at the 5 minute mark and pour it on while still warm?
Yes to your question. Or just used a jarred caramel sauce. Since this is basically her ‘bday cake’ though, do a test run of this beforehand! It’s just a small pan but I want them to be perfect for her :)
I am so excited to make the PB Twix bars for my best friend’s 40th – she LOVES the PB Twix! I am wondering though….in the original PB Twix, the cookie is a chocolate one. How do you think the shortbread would turn out if I added some unsweetened cocoa powder to it? And how much do you think I would need? If you think it would negatively alter the shortbread you have finally perfected, I’m making them anyway as-is. I know she will love them either way! Thanks so much!
The only issue about cocoa powder is that it tends to dry things our really badly and quickly so you will just have to be careful not to overdo it. I would try 1/4 c cocoa and reduce the flour by at least that much, but add the flour in very slowly so that you are in control of the moisture level. LMK how it goes!
They turned out great with the chocolate shortbread! I think you could go even less on the cocoa, as I tasted a tad bit of bitterness…but the birthday girl loved them, so mission accomplished! People who missed out are already asking me to make them again! Thank you so much for the advice, and also for scores more recipes that I am dying to try! :)
These bars are glorious perfection layer by layer. Shortening is definitely the trick for a nice, smooth chocolate layer that doesn’t crack. My Nana taught me that years ago and it’s never failed me yet :)
You had a smart nana :)
These were a huge hit here and I must say I love the shortbread crust–definitely better than the cookie part of a commercial Twix bar. I spread the peanut butter filling over the crust as soon as it came out of the oven and didn’t have much difficulty. The extra shortening with the chips keeps the chocolate layer just right for slicing.
So glad you tried these, Paula! I love the shortbread crust on them and I typically am not a crust girl, at all. Most of the time shortbread reminds me of dog biscuits, hard, and not worth the calories, frankly! lol But this shortbread I wanted more of! And so glad the PB spread out easily for you. Mine was quite gloppy so I made sure to tell people in advance it was a little bit of a PITA :) And shortening – yep. Only took me years to figure that out but I’m all over it now!
Thanks for the detailed field report. I can always count on you :)
Averie! I’m totally crushing on your new blog design, girl! Then (knowing it was done by Purr midway thru the page, just by the feel and look), flew down to see if Purr designed it. Sure enough! Love the new recipe layout, too. Such a beautiful, soft look…perfect for pastry arts. Oh, but…I still say your blog should be named “Averie Bakes”, LOL! Anyway…on a PB kick right now at Pinterest and came here to search for more PB goodies! (Can you tell I can’t wait for your new PB cookbook? Hahaha!!) Pinning this fabulous recipe to group boards. I’m drooooling! Loooove TJ’s salted caramel and eat it by the spoon. (Just posted a recipe using it!) Again, congrats on the lovely redesign by Purr! xoxo
Yes, her work is so recognizable and I do that too; scroll to bottom of sites I visit and sure enough, yep, it’s Purr. And ‘pastry arts’ – I love that. Right now the tag under Averie Cooks says sweet & savory recipes but we just put that up and I am still deciding on what my permanent tag will be…salted caramel sauce and a spoon. I can relate! Thx for the pins!
Oh my, this recipe looks dangerously good ;) I am loving this!
Omigosh do I love these! Oozing with caramel in the center! Ah-Mazing!
Oh my goodness! These look simply divine!
You hit the big-time, Averie: you got linked at Neatorama!:
Thanks for the link! :)
These look a-mazing! And then, I scroll down and see all of the other pictures…I kind of wanted to lick my computer screen, but I held myself back! Delish!
Lol & thank you! :)
I can never choose between the PB and caramel Twix bars, so I totally bow down to you for figuring out a way to put them together.
Four layers is always better than three. You are gonna make the Twix Bars jealous.
P.S. I cannot even get over that smooth chocolate layer right now. Looks like chocolate silk.
Shortening girl. I have spent years trying to figure out how to get that glassy look, that doesn’t crack, without doing any crazy, complicated steps to the chocolate. 2 tbsp shortening is my new solution!
Oh these look so good, love that you went for the caramel and peanut butter!
I’m behind on my blog reading and I’ve been dying to look at this recipe. OMG! It’s even better than I imagined. And they’re bigger than a twix bar! When it comes to desserts bigger is pretty much always better.
I couldn’t even deal with trying to slice them into Twix-like shapes. Talk about fussy-work that I didn’t even want to deal with and as you said, bigger is better for desserts :)
Yes…just, yes! :D
I want to slather myself in that caramel and dip my face into that peanut butter! Goodness Averie you know the way to my heart!
Averie, oh.my.gah!!!!!! You have left me speechless. Again. And that’s hard to do! :-) Incredible. Please excuse me while I wipe my drool.
you’re excused :)
First of all, I could totally eat TJ’s caramel sauce with a spoon. And I have. It’s seriously the best!
Second, I am in love with these bars! They’re gorgeous!
You and me both with the spoons and that sauce :)
Wow – you have really outdone yourself with this recipe! You have combined some of my favorite treats all into one!! These look soooo amazing. I can’t wait to try out this recipe!
I am dying over all the caramel coming from those bars. You just combined all my favorite cookies into one glorious bar!!! I better just forget about wearing a swimsuit this year :-)
LOL…as dessert bloggers, it happens.
Salted caramel and chocolate with peanut butter… Best. Combination. Ever.
Dude, four layer bars?! You’re killing me here – it’s near swimsuit season but I HAVE to make these bars now. Plus, I still have that leftover caramel from the pretzel blondies. It’s a sign that I really do need make these.
I had caramel pretzel blondies caramel left over too! So I used that, and then cracked open another jar :)
OMG – STOP IT! Just stop it! These pictures…. The peanut butter… Caramel… OMG I am melting into a pile of chocolate sauce right now! SOOOOOOOO good :)
Glad they have you all excited! :)
Combination bar = genius!!! I’d easily eat a dozen of these babies.
What a great idea to just put them your ideas into just one bar…and what a delectable bar this is! And gorgeous, too! Caramel is so my friend!
Averie, I am seriously drooling right now! This needs to happen in my kitchen right now.
These look amazing! I recently had homemade twix bars from a work potluck and they were awesome….and now you post this recipe! Sounds delicious! I love peanut butter. My coworker topped the bars with little bit of salt. Can not wait to try these!
Well if you make them, LMK!
Original Twix all the way! These look amazing. Love the oozing caramel!
These Peanut Butter Caramel Twix Bars are what dreams are made of!
These look so heavenly delicious! Twix is my favorite candy bar so I’m all over these. :)
oh where did I see the homemade twix?
I had just posted it to my VSB Facebook wall.
They person had made them into actual slim bars, I was hooked.
Adding pb is the best!
I’ve seen Twix on pinterest but the act of dipping them individually after dealing with the messy caramel…no. Pan of bars for me :)
Just pinned these! LOVE!
Thanks for the pin, Maria!
Look at all of those lovely caramel drips!! Wow! Incredible-looking bars, Averie. :)
Oh my goodness! Well there goes my diet! I MUST try these!!
Wow… Averie, these look incredible! I actually like the caramel spilling out in the photos, but I can imagine how frustrating the heat must’ve been during your baking and photography session. Here in Australia, we pretty much just call the Millionaires/Twix version a… ‘Chocolate caramel slice’. I grew up with it. Boring title but same deliciousness. I’ve never eaten a peanut butter version but I adore peanut butter. The idea of combining all that goodness is pure genius! Thanks for sharing the recipe x
When I realized it was going to be messy, I just tried to go with it :) Glad you’ve grown up with similar things so you know how good these are!
You’ve hit a home run, my friend. A shortbread crust that does not crack or break AND that is soft. I remember reading about using cornstarch in your Lemon Bar recipe. Also, the combination of salted caramel and peanut butter is to die for. I created a peanut butter + salted caramel cupcake recipe for PBco earlier this year and I must say – it is beyond words. Peanut butter tiwx, like Snickers, should be illegal. What is it about them? I can never resist them. And so many EASY layers to love. I am with you – layered bars with 15 bowls and 25 ingredients with yolks + eggs + whipping… that is not happening. Too much work! I’d rather just eat a twix bar or tagalong lol. The layers all stayed so pretty when you cut them, too. Gorgeos bars Averie! pinning them!
Your PB cupcake for PB&Co that’s not on your blog but is amazing…ahh, it’s that lovely. For them :) I need to check that one out!
And thanks for the pin on this. It’s crazy good. I give away lots of what I make after 1 or 2 of said item. Not these. I hoarded them :)
I’m going to level with you: I typically hate caramel, and avoid it like the plague. But I really, really want to eat one of these :)
You hate caramel? How is that possible! But glad you want one of these! You could of course skip the caramel, but I would never!
Wow girl! These bars look amazing, as always! I love the caramel pouring out of the bars and your chocolate layer looks perfect! Twix is one of those candy bars that I steal from the kids’s Halloween baskets. I love that crispy shortcake paired withe the caramel and chocolate. I’ve never tried the peanut butter ones but I’m sure I would love them even more. I think your third cookbook should be one that showcases homemade nostalgic treats like your Little Debbie Cakes, Tagalongs and your thin mint cookies.
We had the same hot spell last week. I have to say that I LOVED it. I love those warm and fogless summer-like mornings and evenings where you can just wear a sundress or shorts. We don’t get the warm mornings and evenings too often in Cali.
I also chose to bake up scones on the hottest of days. Sometimes you just want to bake and really don’t care what the weather throws as you. We also don’t have AC which makes it a bit of a bear.
Anyway, I’m off to pin these! Have a great afternoon :) xoxo, Jackie
It’s back to being cold, rainy, and ugh here. That hot snap was great. I wish I lived in one big hot snap :)
And I steal the Twix out of Skylar’s HWeen bucket, too. Love them!
Haha you were right I do love these bars! Adding peanut butter in there is just everything you could ask for. And thanks for the tips about adding corn starch to the shortbread and shortening to the chocolate ganache layer! Handy things to know :)
Glad you like the tips. After YEARS of cracked shortbread AND cracked chocolate tops, I have finally figured out ways to solve both issues!
Oh my goodness, Averie. These look downright DANGEROUS! In the best way possible, of course.
They really are. Like, extra cardio necessary :)
OMG they look amazing. I love Twix (and millionaire shortbread bars)! And of course I love that you added in a PB layer!!
And thank you for the pin! :)
Twix could be my all-time favorite candy bar. Definitely will use this recipe, thanks! :)
I wish I could have brought something like these to BPL. Cake was meh, fine, but doesn’t stand up to the open-air blowing on it for hours and hours. Bars are much more forgiving…then again, the chocolate may have gotten a little melty in that hot snap! :)
You know how I love a good layered bar! That dripping caramel…pass me a spoon! Pinned!
Thanks for the pin and yes, we both love our layered bars!
Sweet baby Jesus.
I LOVED the pb twix! I haven’t seen one in years though.
My favorite candy bar ever is called a Lion bar. Ive only seen it in Europe and it combines 3 american candy bars – kit kats, twix, and nestle crunch bars. It’s basically a Kit kat middle, rolled in caramel and coated in nestle crunch. So, I guess a 100 grand with a kit kat in the middle? Whatever, it is, it RULES.
Okay, so what I hate about peanut butter Twix is that they took out the caramel. Worst decision ever. The first time I bit into one expecting both flavors was one of the most disappointing food moments ever. Thanks for creating a 5 billion times better option! Also these photos–to.die.for.
Thanks for the photo compliments. And yes, what were they thinking removing caramel from the PB ones. It’s like you shouldn’t have to choose between PB and caramel, new and original. So I made them all in one :)
you had me at peanut butter
You just included so many yummy thoughts into one dessert. My mouth is watering thinking about them!
These are RIGHT up my alley! I wish I could have one right now.
I know you love your PB as much as I do and I know you have a recipe for Millionaire’s Shortbread. I just had to combine Millionaire’s Shortbread with PB! Such a great combo!
I haven’t tried the peanut butter twix yet but I imagine I’d love them just like these bars!
They’re really good but missing the caramel! So I fixed that!
Twix is one of my all time favorite candies! You did the right thing not choosing, because these look incredible!
Mine, too! And I couldn’t possibly choose!
It would just be wrong to choose. I think you did the right thing by not choosing. These look ridonkulous good!
Your pictures are fantastic! I love Twix bars… I will have to file this recipe under my “after Hawaii” recipe page :)
Thanks for the pic compliments!
My three favorite flavors, all in one! Chocolate, Peanut butter, and caramel. I could eat them all day, every day! Definitely pinning this one.
I’m so excited for your cookbook… it comes out five days after my birthday so I’ve been hinting at my boyfriend and parents! (If not, it will be my birthday gift to myself!)
And it’s a whopping 11 bucks so either way, you’re a cheap date, so to speak, for anyone who wants to buy it for you :) And if you do, thanks in advance. I appreciate the support!
Aaaaand you had to go and use TJ’s fleur de sel sauce? MY FAVORITE!! These look out. of. controooool.
Ohhhhhh my gooooooooosh.
These almost looked like chocolate covered ice cream bars! Hmmm, maybe I’m onto something… :)
I have a feeling these will go viral on Pinterest :) How can they not? With all the caramel and PB goodness! Pinning!
That would make my day if they did. It’s always the oddball random ones that go viral though – not the ones I think will!
These are gorgeous bars, Avery. I love the PB/caramel combination!
Oh my goodness…these look phenomenal! My mouth is watering…lol!!
WOW that chocolate layer…I can seriously just imagine it breaking off in my mouth right now! Fantastic photos Averie, those bars are pretty much jumping out the screen to me right now!!! Nanaimo bar, you’ve got some competition!
These blow Nanaimo Bars out of the water for me. And yes, Nanaimo Bars are really good, but for me, these layers, and the flavor combos, are just better. But everyone’s palette is different, of course!
Love all four layers and trust I would have done the same thing!! I could never chose (or want to) to leave a layer out!!
Loving how simple they seem too! Yes, to simple!
Simple and straightforward is key!
You will be the death of me, I am sure of it. These look positively incredible. I have a soft spot fir bars and these made my jaw drop. Peanut butter, caramel, chocolate, all on shortbread? Good grief, life just got so much better. Sometimes I wish I could go through my screen to you and your food, but alas, I will have to wait for these to finish baking before I get to eat some. These are incredible Averie, just incredible. Can you tell I’m mind blown? ;)
Glad you’re speechless :) That means I’ve done my job!
Sorry, mind blown was the word. Someone else said speechless :)
Well, I was that too!
LOVE this… don’t know how you keep coming up with these recipes. Always stop by for a sweet fix.
And thanks for always stopping by!
Averie, these are just stunning! I’m like you, I tend to tune out with layer bars because they are sometimes SO involved. But I love the simplicity of these, and how all the flavors sound phenomenal! I have a big ole jar of dulce de leche sitting around, do you think I could use that in place of the caramel sauce?
Yes absolutely it will work! If you even want to reduce it a bit, to thicken it up, like 5 mins on low heat on the stove, that could be helpful if it’s a runnier dulce de leche but really, not necessary. LMK if you make these! And thanks for the compliment on them being stunning :)
Wowsers, these bars look so sinfully delicious! I would have a hard time choosing too so glad you combined them all into one! Sadly I will now have to choose between making these bars or my “try and eat less sweets this week” diet and somehow I already know these bars will win that battle;) *sigh* Fantastic photos as always Averie:)
Thanks for the compliments, Kelly! And I hope you make them…I’d trade you for a green tea matcha cupcake. They are so pretty! Your frosting is perfect. I want to lick off all the tops :)
I can’t stand how good these look! WOW! Those layers are seriously perfect together. And I love that it’s generally pretty simple and doesn’t take a ton of effort, time, dishes, etc. – that can deter me from layered bars like these sometimes. Awesome recipe!
Oh I know with the dishes, layers, etc. No way can I deal with that 99% of the time! If it’s layered, it’s gotta be easy layers! Thanks for the compliments :)
I’m glad you didn’t choose between the chocolate and caramel–these look so good with both! I haven’t had a Tagalong in years, never had a PB Twix (I can’t explain that one–I’m such a PB and chocolate lover so there is just NO excuse), and I’ve never heard of a millionaire’s shortbread bar. I think I should make these to familiarize myself with what I’ve been missing!!!
You definitely should familiarize yourself with all these goodies you’ve been missing out on :) Millionaire’s Shortbread is what I made, without the caramel. But most recipes for it have horridly dry looking crust and the PB just doesn’t look so hot, and the chocolate is all cracked or thin and wimpy. Lol And PB Twix are good! I do love the original though, but it’s fun to mix it up!
Mmmm. Really glad you didn’t make yourself choose between caramel and peanut butter! These remind me of a bar I used to make 5 or so years ago, it had a shortbread base as well, plus pb, caramel, and a couple other surprises. :) I’ll have to make them soon, maybe I’ll steal your shortbread recipe for them though (I used to use a mix for that part).
The shortbread recipe is a winner, if I do say so. Not brittle, not crumbly, yet not so moist/oily that it’s gloppy. I finally got shortbread down pat. Not like everyone needs a ‘go-to shortbread’ recipe, but I have mine. Lol
Your bars sound great!
Wow! That’s just everything I can want in a bar too!! Making me drooooool. Who eats all your work after you make them anyway? Your friends and family must love you and hate you at the same time. I love your photos.
I always bake SMALL batches, 8×8 pans, so 9 pieces; We each have a piece or two, and if there are extras, we have very happy friends, my daughter’s teachers, hubs’ coworkers, etc. There were none of these given away though. I loved them too much!
This post is so positive and funny. i could not chose as well and I’m glad you’ve decided to combine everything. Sounds like your husband is a lucky guy to eat all the goodies you make. Mine has only occasional sweet, I need to make this bars and he’ll love me even more :D
I think anyone will love you if you make these bars for them!
These look incredible!! I know a certain someone who would devour these. Ok, two people, me included. :D They sound so easy to make, too!! I don’t like spending a lot of time on baked goods, you know me, haha.
Girl they are crazy good and WAY too easy! :)
I stumbled upon ur blog on Food Gawker. I fell in love with your images of your beautiful desserts. Your family is SOOOOOOOOOOO lucky they get to try whatever heavenish treats you bake. :)
I just had a quick ? abt ur upcoming book. It’s titled “Peanut Butter Comfort” I love peanut butter, but is EVERY single recipe in there with peanut butter?
thank you so much. Please keep baking. I’m new to your site, and you have me hooked as a fan.
P.S. Do u have any Nutella recipes too? (if u can just give me a link, that would be cool)
Yes, there is PB in every single recipe in Peanut Butter Comfort. All 100+ recipes in the book use it, to some extent; some more so than others, but it’s in every recipe.
As for Nutella, see these 3 posts and look over the related recipes at the bottom of each; I have lots of Nutella posts linked within each of them. Thanks for reading!