Snickerooni Bars Recipe

Preheat oven to 350°F. Line a 13×9-inch baking pan with foil, extending foil over edges of pan. Flippantly coat foil with cooking spray. Place cookies in a meals processor. Cowl and course of till very finely chopped. In a medium bowl mix cookie crumbs and ⅓ cup melted butter. Firmly press crumb combination into backside of ready pan. Bake till set, 12 minutes. Cool in pan on a wire rack.

For nougat, in a medium saucepan mix sugar, ⅓ cup butter, and ½ cup of the evaporated milk. Carry to boiling over medium-high, stirring to dissolve sugar. Scale back warmth to medium. Simmer, uncovered, 10 minutes. Take away saucepan from warmth. Stir in marshmallow crème and peanut butter. Stir in chopped nuts. Pour nougat over crust in baking pan. Fastidiously unfold evenly to edges. Place pan in freezer 20 minutes whereas getting ready caramel layer.

For caramel layer, place caramels and remaining evaporated milk (about 2 Tbsp.) in a medium bowl. Microwave, stirring each 30 seconds, till caramels are melted, 1½ to 2 minutes. Pour caramel combination evenly over nougat layer in pan, rigorously spreading to edges. Return pan to freezer 10 to fifteen minutes.

In a small bowl microwave chocolate chips, stirring each 30 seconds, till melted and clean, about 1 minute. Pour melted chocolate over caramel layer. Unfold evenly to edges. Cowl and chill till agency, 2 hours. Use edges of foil to raise uncut bars from pan. Switch to a reducing board. Reduce into bars..