Chewy Peanut Butter Caramel Bars

INGREDIENTS

1

 package Pillsbury® Ready to Bake!™ refrigerated sugar cookies

1/2

 cup LAND O LAKES® Butter

1

 can (14 oz) Eagle Brand® Sweetened Condensed Milk

1

 cup packed light brown sugar

1

 cup granulated sugar

1 3/4

 cups graham cracker crumbs

1

 bag (11.5 oz) Hershey's® milk chocolate baking chips

1/2

 cup Jif® Creamy Peanut Butter

1/2

 cup finely chopped Fisher® Dry Roasted Peanuts

DIRECTIONS

1 Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray or line with nonstick foil. Evenly arrange cookie rounds in pan. 2 Bake 24 to 26 minutes or until light golden brown. Cool 15 minutes on cooling rack. 3 Meanwhile, in 2-quart heavy saucepan, melt butter over medium heat. Stir in condensed milk, brown sugar and granulated sugar until blended. Add graham cracker crumbs; mix well (mixture will be thick). Bring to a boil, stirring constantly. Reduce heat to low; cook 5 minutes, stirring constantly, or until slightly thickened. Pour caramel mixture over warm cookie crust, spreading evenly. 4 In medium microwavable bowl, microwave chocolate chips on High 1 minute to 1 minute 20 seconds, stirring every 30 seconds, until smooth. Stir in peanut butter until blended. Spread evenly over caramel layer. Sprinkle with chopped peanuts. Refrigerate 1 hour or until chocolate is set. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.