Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending the foil over edges of pan; set aside. In a small bowl stir together flour, crushed pretzels, baking powder, and baking soda; set aside.
For crust, in a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, egg yolks, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Press mixture evenly onto the bottom of the prepared baking pan. Bake for 12 to 14 minutes or until light brown.
Meanwhile, in a medium microwave-safe bowl microwave marshmallow creme and peanut butter on 100 percent power (high) about 1 minute or until softened and slightly melted, stirring after 30 seconds. Stir in powdered sugar. Spread mixture over crust. Sprinkle with peanuts.
In a large heavy saucepan cook and stir caramels and milk over medium-low heat until caramels are melted. Pour caramel mixture evenly over peanut butter mixture. Cool in pan on a wire rack. Using the edges of the foil, lift uncut bars out of pan. Cut into bars.