Because it’s Tuesday.
Because it’s the Tuesday after Easter and you just may have some extra Reese’s laying around.
But mostly because I’ve been taunting you with pictures of this since last week…
I have a Tuesday Treat for you!
I came up with these bars last week when I was in the mood to bake something yummy to celebrate getting an internship. They’re kind of a cross between these Caramelitas and these Toffee Squares, both of which I make around Christmas time.
I was in the mood to layer…so layer I did.
I started with a pretty basic oat crust for a solid bottom layer. Then I added a layer of Reese’s. Plus some melted caramel. And then some graham crackers…topped with melted butter and sugar. Then I topped it all off with a layer of melted chocolate chips. Oh, and as a bonus? Toffee bits sprinkled on top. Sound like your kind of treat? I thought so.
So, here’s the recipe:
Five Layer Reese’s Bars
Prep Time: 20 min
Cook Time: 15 min
Keywords: stovetop bake dessert caramel peanut butter chocolate oats bars
Ingredients (9×9 pan)
1/2 c butter
1 c flour
1 c oats
1/2 c sugar
1 tsp baking soda
16 Reese’s peanut butter cups
8 oz individually wrapped caramels
1/3 c skim milk
8 graham cracker sheets
4 Tbsp butter
1/4 c sugar
1-1/2 c dark chocolate chips
1 c toffee bits
Melt the butter in a small bowl.
Add the flour, sugar, oats and baking soda and mix well.
Line a 9×9 pan with foiled and spray with cooking spray. (You could also use a 9×13 pan and leave a few inches empty)
Press the mixture into the pan to form a crust.
Unwrap the Reese’s and gently press into oat crust in four rows of four.
Unwrap the caramels and place in a bowl.
Add the milk and microwave at 50% power for 4 minutes or until caramel is melted.
Mix well, then pour mixture over the Reeses.
Top with graham crackers, breaking as necessary to fit the pan.
Press them down gently into the caramel.
Melt the butter, stir in the sugar and pour mixture over the graham crackers. Spread evenly and place the pan in the oven.
Bake at 350 for 10-12 minutes until slightly darkened and bubbly.
Remove from oven and immediately sprinkle with chocolate chips.
Let sit for 5 minutes, then spread the melted chips into a layer of chocolate.
Top with toffee bits and let cool completely before removing from pan.
Store in an airtight container in the fridge.
It looks like a lot of work, but I promise it goes quickly.
I’m gonna go ahead and suggest that you make these immediately!