Another amazing dessert

Why is it when you are trying to lose a couple of pounds (I have put on a few since I have been in the boot and not able to exercise), you find the most amazing desserts online and find yourself salavating over them while waiting on your grilled chicken salad, no dressing, to be ready in the cafe downstairs.  Well, maybe not all those details apply to you, but they do to me.  Right now.

I was browsing some of my not-so-typical websites while waiting on that delicious salad (mind over matter) and came across this on Our Best Bites.  I mean, Peanut Butter Caramel Shortbread bars?  You have to be kidding me.  And they are super easy to make?  Sign me up.  But, maybe in about a month when I have dropped about 5 pounds.  Sorry Ted.  You would LOVE these.

Here is the recipe, but check out all the step-by-step pictures on Our Best Bites.

Peanut Butter Cup Caramel Shortbread Bars

Recipe adapted from King Arthur Flour by Our Best Bites

1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp. vanilla
2 c. caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)
1-3 tablespoons cream (1 if using Kraft caramels, 3 for firmer or homemade caramel)
3 cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)

Preheat oven to 300. Spray a 9×13″ pan with non-stick cooking spray and set aside.

In a large bowl or the bowl of your mixer, combine the butter, sugar, flour, and vanilla until the mixture comes together. Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling. Bake for 35-45 minutes or until the crust is lightly golden. Remove from oven and run a knife around the edges of the bars. Allow to cool completely.

Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth. Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.

In a microwave-safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth, stirring each 45 seconds. Spread over the cooled caramel. Place in refrigerator for 1-2 hours or until the chocolate layer is solid. They can also be placed in the freezer for less time if you’re in a hurry. Cut into squares and serve. Store leftovers in a cool area or the refrigerator to prevent messy disasters.

Are you drooling yet?