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<blockquote data-quote="moreluck" data-source="post: 199532" data-attributes="member: 1246">Tri-level Caramel BarsIngredients:1 cup butter, melted, divided use4 cups powdered sugar1 1/2 cup graham cracker crumbs1 1/2 cup peanut butter1 1/2 cup coarsely chopped roasted cashews or peanuts, divided use1 package (14-ounce size) caramels, unwrapped1/4 cup milk1 1/3 cup milk chocolate or semisweet chocolate chipsDirections:Lightly spray a 9- by 13-inch pan with nonstick cooking spray; set aside. In a small saucepan melt cup butter. In a large bowl, mix the melted butter, powdered sugar, graham cracker crumbs, peanut butter and 1 cup of the chopped nuts. Transfer mixture to the prepared pan, pressing down and smoothing surface with a square of wax paper. Refrigerate while preparing topping. In a large saucepan set over low heat, melt the caramels and milk, stirring frequently until mixture is melted and smooth. Pour over crust. Melt chocolate with remaining 1/4 cup butter in large saucepan over low heat, stirring frequently until melted and smooth. Spread over caramel layer. Immediately sprinkle with remaining nuts. Refrigerate at least 1 hour. Cut into bars. Store in covered containers between layers of wax paper.</blockquote>

[QUOTE="moreluck, post: 199532, member: 1246"] Tri-level Caramel Bars [B]Ingredients[/B]: 1 cup butter, melted, divided use 4 cups powdered sugar 1 1/2 cup graham cracker crumbs 1 1/2 cup peanut butter 1 1/2 cup coarsely chopped roasted cashews or peanuts, divided use 1 package (14-ounce size) caramels, unwrapped 1/4 cup milk 1 1/3 cup milk chocolate or semisweet chocolate chips [B]Directions[/B]: Lightly spray a 9- by 13-inch pan with nonstick cooking spray; set aside. In a small saucepan melt cup butter. In a large bowl, mix the melted butter, powdered sugar, graham cracker crumbs, peanut butter and 1 cup of the chopped nuts. Transfer mixture to the prepared pan, pressing down and smoothing surface with a square of wax paper. Refrigerate while preparing topping. In a large saucepan set over low heat, melt the caramels and milk, stirring frequently until mixture is melted and smooth. Pour over crust. Melt chocolate with remaining 1/4 cup butter in large saucepan over low heat, stirring frequently until melted and smooth. Spread over caramel layer. Immediately sprinkle with remaining nuts. Refrigerate at least 1 hour. Cut into bars. Store in covered containers between layers of wax paper. [/QUOTE]

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