REESE'S Nut Brittle Cookie Bars

REESE'S Nut Brittle Cookie Bars

  • PRINT

SKILL LEVEL : expert

Ingredients

  Amount Per Serving % DV *
Calories130
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium65 mg3% DV
Total Carbohydrates15 g5% DV
Dietary Fiber0.0 g0% DV
Sugars11 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories130
Calories from Fat60
Total Fat7 g11% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium65 mg3% DV
Total Carbohydrates15 g5% DV
Dietary Fiber0.0 g0% DV
Sugars11 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 3/4 teaspoon baking powder
  • NUT FILLING (recipe follows)
  • 1 egg , slightly beaten
  • 1-2/3 cups all-purpose flour
  • 2 tablespoons evaporated milk
  • 1/2 cup butter (1 stick)cold
  • 1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.) , divided
  • 2 tablespoons sugar

Directions

  • 1. Heat oven to 375°F. Stir together flour, sugar and baking powder in medium bowl; cut in butter with pastry blender until mixture forms coarse crumbs. Stir in egg and evaporated milk; mix until mixture holds together. Press evenly onto bottom and up sides of 15-1/2x10-1/2x1-inch jelly-roll pan.
  • 2. Bake 8 to 10 minutes or until golden; cool in pan on wire rack. Sprinkle 1 cup peanut butter chips over crust. Prepare NUT FILLING; carefully spoon over baked crust and chips. (Do not spread; mixture will spread during baking.)
  • 3. Bake 12 to 15 minutes or until filling is caramel-colored. Remove from oven; sprinkle remaining 2/3 cup peanut butter chips over top. Cool completely in pan on wire rack; cut into bars. 4 dozen bars.
  • NUT FILLING
  • 1-1/2 cups sugar
  • 1/2 cup (1 stick) butter
  • 1/2 cup evaporated milk
  • 1/2 cup light corn syrup
  • 1-1/2 cups sliced almonds
  • 1. Combine sugar, butter, evaporated milk and corn syrup in 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils. Stir in almonds.
  • 2. Continue cooking and stirring over medium heat until mixture reaches 240°F. on a candy thermometer or until mixture, when dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat; use immediately.
Ingredients sitting on a table

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog