AMAZING

Rich sometimes hates it when I try new recipes. I try a new recipe at least once a week. He always tells me to print out only the favorites so that I can repeat them and I won't make the bad ones again.

I don't have that kind of patience (???) seriously, I just like grabbing the ipad, typing in the ingredients I have and then seeing where the wonderful internet takes me.

Occasionally I fall back to The Pioneer Woman (I do have her cookbook and all!) and sometimes I dig into my recipe swap files.

But this past weekend I made a keeper. So much that it made it to the blog.

http://www.ourbestbites.com/2011/04/peanut-butter-cup-caramel-shortbread-bars/

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)
3 tablespoons cream (see notes above)
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.