SNICKEROONI BARS
prep 30 minutes bake 12 minutes at 350°F freeze 30 minutes chill 2 hours
1. Preheat oven to 350°F. Line a 13×9-inch baking pan with foil, extending foil over edges of pan. Lightly coat foil with cooking spray. Place cookies in a food processor. Cover and process until very finely chopped. In a bowl combine cookie crumbs and ⅓ cup melted butter. Firmly press crumb mixture into the prepared pan. Bake 12 minutes or until set. Cool in pan on a wire rack.
2. For the nougat, in a medium saucepan combine sugar, ⅓ cup butter, and ½ cup of the evaporated milk. Bring to boiling over medium-high heat, stirring to dissolve sugar. Reduce heat to medium. Simmer, uncovered, 10 minutes. Remove saucepan from heat. Stir in marshmallow creme and peanut butter. Stir in chopped nuts. Pour nougat over crust, carefully spreading to edges. Place pan in freezer 20 minutes while preparing caramel layer.
3. For caramel layer, in a medium bowl place caramels and the remaining evaporated milk (about 2 Tbsp.). Microwave 1½ to 2 minutes or until caramels are melted, stirring every 30 seconds. Pour caramel mixture over nougat layer, carefully spreading to edges of pan. Return pan to freezer 10 to 15 minutes while preparing last layer.
4. In a small bowl microwave chocolate pieces for 1 minute or until melted and smooth, stirring every 30 seconds. Pour chocolate mixture over caramel layer, spreading to edges. Cover and chill 2 hours or until firm. Use edges of foil to lift uncut bars out of pan; cut into bars.
number of servings 60
per bar 154 cal., 8 g fat (3 g sat. fat), 7 mg chol., 86 mg sodium, 20 g carb., 1 g fiber, 14 g sugars, 2 g pro.
MAKE AHEAD
Layer bars between sheets of waxed paper in an airtight container. Store in the refrigerator up to 5 days or freeze up to 3 months.