Peanut Butter Candy Corn Chocolate Chip Cookies

 

Have you tried the peanut butter and candy corn combination?  It's pretty tasty.  I made this recipe for homemade Butterfingers that are delish.  I thought that I would add the candy corn to some basic peanut butter cookies and throw in some chocolate chips for good measure.  You can see how some of the candy corn oozes out of the cookies but that just makes it more fun for the kids!  Just make sure you spray your pan with a non-stick spray before baking.

 

 

PBCCCC Cookies

1 Cup softened butter

1/2 Cup sugar

3/4 Cup packed brown sugar

2 eggs

1 Cup creamy peanut butter

1 tsp vanilla

1 tsp baking soda

1/2 tsp salt

2 Cups all purpose flour

1 Cup chocolate chips (milk or semi-sweet)

11 oz package candy corn

 

Preheat oven to 350 degrees.  Cream together butter and sugars.  Add eggs, peanut butter, and vanilla and mix well.  Add remaining ingredients and mix until incorporated.  Spray cookie sheet with non-stick spray and use a scoop to drop cookies onto the sheet.  Bake for about 9-10 minutes.  

Twix Bars

Twix Bars

 

 

 

Here's a delicious recipe for Twix bars.  I do not remember where I got this recipe.  It was before the days of Pinterest when I had to print up recipes from other blogs!  I've changed it a bit and it's a hit at our house. 

 

 

Twix Bars

 

Cookie base:

1 3/4 Cup all purpose flour

1 Cup cold butter

1/2 Cup packed brown sugar

 

Caramel filling:

3/4 Cup butter

1/2 Cup packed brown sugar

3 Tablespoons corn syrup

14 oz. can sweetened condensed milk

1 tsp. vanilla

 

Chocolate top layer:

1 bag 12 oz chocolate chips (I used milk chocolate)

1 Tbsp butter

 

 

Place all the cookie base ingredients into a food processor and pulse until they start to mix together.  It will not all blend together but will make small clumps when ready.  Press into a 9 X 13" pan that has been sprayed with non-stick spray.  Bake at 350 for 20 minutes or until lightly golden brown.

 

While the crust is baking, make the caramel filling.  Combine all the caramel ingredients except vanilla in a non-stick pan and heat over medium-high heat.  Stir constantly until it comes to a boil.  The butter will separate but later incorporate into the mix.  Reduce heat and simmer for about 6-8 minutes while constantly stirring.  Great arm workout!  Remove from heat and add vanilla.  Pour over the cookie crust and refrigerate until the caramel layer is cold and firm.

 

Melt the chocolate chips and butter in microwave, or over double boiler, and spread over cooled caramel layer.  I think I might try melting peanut butter chips or making a peanut butter sauce and spread over the caramel and top with chocolate next time!  Or try a layer of white chocolate....