Peanut Butter Cup Cookies & Cream Salted Caramel Popcorn Bars
If you’re in the mood for a treat that combines the best of both worlds—the rich, creamy flavor of peanut butter cups and the delightful crunch of popcorn—look no further! These Peanut Butter Cup Cookies & Cream Salted Caramel Popcorn Bars are not just any dessert; they are an experience. The blend of cookie dough topped with creamy caramel, popcorn, and the iconic Reese’s peanut butter cups brings a delightful balance of textures and flavors that will leave your taste buds dancing. Perfect for parties, movie nights, or just a sweet treat at home, this recipe is a must-try!
What Sets This Recipe Apart
These bars are a unique twist on traditional dessert bars. The combination of cookies and popcorn creates a delightful crunch, while the salted caramel ties everything together with a sweet and salty flavor explosion. Plus, the addition of Reese’s peanut butter cups elevates the dessert to a whole new level of indulgence. Not only are they delicious, but they also look stunning, making them perfect for impressing guests.
What to Buy
- All-purpose flour: Essential for the cookie base, providing structure.
- Baking soda: Helps the cookies rise and become fluffy.
- Salt: Enhances all the flavors in the bars.
- Water: Used in the caramel for the right consistency.
- Butter: Both softened for the cookie dough and melted for the caramel.
- Granulated sugar: Adds sweetness to the cookie base.
- Brown sugar: Gives the cookies a chewy texture and rich flavor.
- Vanilla extract: A must for enhancing the sweetness and aroma.
- Eggs: Binds the cookie dough together.
- Semi-sweet chocolate chips: For a lovely chocolatey bite.
- Reese’s peanut butter cups: The star of the show, providing that beloved peanut butter flavor.
- Powdered sugar: For the creamy caramel topping.
- Brown sugar & water: For making the delicious caramel sauce.
- Cream: Adds richness to the caramel.
- Peanut butter chips or butterscotch chips: For an extra layer of flavor.
- Flaked sea salt: To sprinkle on top for that perfect salty finish.
- Popped popcorn: A crunchy element that makes these bars unique.
- Melted chocolate: Optional drizzle for a decorative touch.
What You’ll Need (Gear)
- Mixing bowls: For combining the ingredients.
- Measuring cups and spoons: To ensure accuracy in your baking.
- Electric mixer: Makes creaming the butter and sugars easier.
- Spatula: For folding in the popcorn and chocolate chips.
- Baking pan: A 9×13 inch pan works perfectly for this recipe.
- Parchment paper: Helps with easy removal of the bars.
- Double boiler or microwave-safe bowl: For melting chocolate, if desired.
Method: Peanut Butter Cup Cookies & Cream Salted Caramel Popcorn Bars
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F (175°C). In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Set this mixture aside.
Step 2: Cream the Butters and Sugars
In a large mixing bowl, using an electric mixer, cream together 2 sticks (1 cup) softened butter, 1/4 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy. This should take about 2-3 minutes.
Step 3: Add the Eggs and Vanilla
Beat in 2 teaspoons vanilla extract and 2 large eggs, one at a time, mixing well after each addition.
Step 4: Combine Mixtures
Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix. Gently fold in 1 cup semi-sweet chocolate chips and chopped 10-12 Reese’s peanut butter cups.
Step 5: Bake the Cookie Layer
Spread the cookie dough evenly into a greased or parchment-lined 9×13 inch baking pan. Bake in the preheated oven for about 20-25 minutes, or until the edges are lightly golden and a toothpick comes out clean. Let it cool completely.
Step 6: Make the Salted Caramel Sauce
In a medium saucepan, combine 1/2 cup brown sugar and 1/4 cup water. Cook over medium heat until the sugar dissolves, then add 1 stick (1/2 cup) butter, 3/4 cup cream, and 1 tablespoon vanilla extract. Stir continuously until the mixture comes to a gentle boil. Allow it to simmer for about 5 minutes until slightly thickened. Remove from heat and stir in 1/4 teaspoon salt.
Step 7: Prepare the Popcorn
In a large bowl, combine 5 cups popped popcorn with 1/4 cup peanut butter chips or butterscotch chips. Drizzle half of the salted caramel over the popcorn and mix gently until coated.
Step 8: Assemble the Bars
Spread the popcorn mixture over the cooled cookie base. Drizzle the remaining caramel sauce on top and sprinkle with flaked sea salt for that perfect finishing touch.
Step 9: Chill and Set
Refrigerate the bars for at least 1 hour to allow everything to set properly. Once chilled, cut into squares and serve.
Swap Guide
- Butter: You can substitute with vegan butter for a dairy-free version.
- Granulated sugar: Coconut sugar can be used as a healthier alternative.
- Semi-sweet chocolate chips: Use dark chocolate chips for a richer flavor.
- Popcorn: Swap for rice cakes if you’re looking for a gluten-free option.
Easy-to-Miss Gotchas
- Be sure to let the cookie layer cool completely before adding the popcorn and caramel—this prevents sogginess.
- When making the caramel, stir constantly to prevent burning.
- Use fresh popcorn for the best texture; stale popcorn won’t have the same crunch.
- Adjust the amount of flaked sea salt based on your preference for sweetness versus saltiness.
Cooling, Storing & Rewarming
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. If you prefer them warm, pop them in the microwave for a few seconds to soften the caramel.
Handy Q&A
Can I make these bars ahead of time?
Absolutely! These bars can be made a day in advance. Just store them in the fridge until you’re ready to serve.
What if I don’t have Reese’s peanut butter cups?
You can substitute with any chocolate-covered peanut butter candies or simply use a layer of peanut butter mixed with chocolate chips.
Can I freeze these bars?
Yes! Wrap the bars tightly in plastic wrap and place them in an airtight container. They can be frozen for up to 3 months. Thaw in the refrigerator before serving.
How can I make these bars more chocolatey?
Feel free to add more chocolate chips in the cookie dough or drizzle melted chocolate on top before serving for an extra indulgent treat!
Quick Weeknight Wins
Let’s Eat
These Peanut Butter Cup Cookies & Cream Salted Caramel Popcorn Bars are a delicious addition to any dessert table. With their chewy cookie base, crunchy popcorn topping, and creamy caramel drizzle, they are sure to impress. So gather your ingredients, roll up your sleeves, and dive into this delightful baking adventure! Enjoy every gooey, sweet, and salty bite!
Peanut Butter Cup Cookies & Cream Salted Caramel Popcorn Bars
Ingredients
Equipment
Method
- Step 1: Prepare the Cookie Dough - Preheat your oven to 350°F (175°C). In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt. Set this mixture aside.
- Step 2: Cream the Butters and Sugars - In a large mixing bowl, using an electric mixer, cream together 2 sticks (1 cup) softened butter, 1/4 cup granulated sugar, and 3/4 cup packed brown sugar until light and fluffy (about 2-3 minutes).
- Step 3: Add the Eggs and Vanilla - Beat in 2 teaspoons vanilla extract and 2 large eggs, one at a time, mixing well after each addition.
- Step 4: Combine Mixtures - Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Gently fold in 1 cup semi-sweet chocolate chips and chopped 10-12 Reese's peanut butter cups.
- Step 5: Bake the Cookie Layer - Spread the cookie dough evenly into a greased or parchment-lined 9x13 inch baking pan. Bake for about 20-25 minutes, or until edges are lightly golden and a toothpick comes out clean. Let it cool completely.
- Step 6: Make the Salted Caramel Sauce - In a medium saucepan, combine 1/2 cup brown sugar and 1/4 cup water. Cook over medium heat until sugar dissolves, then add 1 stick (1/2 cup) butter, 3/4 cup cream, and 1 tablespoon vanilla extract. Stir until it simmers for about 5 minutes until slightly thickened. Remove from heat and stir in 1/4 teaspoon salt.
- Step 7: Prepare the Popcorn - In a large bowl, combine 5 cups popped popcorn with 1/4 cup peanut butter chips or butterscotch chips. Drizzle half of the salted caramel over the popcorn and mix gently until coated.
- Step 8: Assemble the Bars - Spread the popcorn mixture over the cooled cookie base. Drizzle the remaining caramel sauce on top and sprinkle with flaked sea salt.
- Step 9: Chill and Set - Refrigerate the bars for at least 1 hour to set. Once chilled, cut into squares and serve.
Notes
- Let the cookie layer cool completely before adding popcorn to prevent sogginess.
- Stir constantly when making caramel to avoid burning.
- Use fresh popcorn for the best crunch; stale won't work.
- Adjust flaked sea salt to balance sweetness according to taste.
