Peanut Butter Caramel Squares

Peanut butter cups are one of my all-time favourite candies, and a close second are those delicious, chewy Kraft caramel squares. This recipe combines the best of both worlds - a sweet and peanut-buttery base, a smooth, soft caramel middle and a bit of chocolate on top. They're also sinfully addictive... I've been eating them by the fistful for days. Usually 'out of sight, out of mind' works for me, but even hiding them hasn't helped the rate at which they're being devoured!

I suggest keeping these refrigerated, as the caramel is quite soft at room temperature, and such a thick layer will tend to ooze a little. They look a little funky if that happens, but are no less delicious!

Peanut Butter Caramel Squares

Peanut butter layer:
1 1/2 cups icing sugar, sifted
3/4 cup graham cracker crumbs
3/4 cup smooth peanut butter
1/2 cup butter

Caramel layer:
1/2 cup heavy cream
1/2 cup butter
1 1/2 cups brown sugar
1 tbsp water

Chocolate layer:
1 cup chocolate chips
1 tbsp butter

In a bowl, mix together icing sugar and graham cracker crumbs. Set aside.

In a small saucepan over medium heat, melt together butter and peanut butter. Pour into dry ingredients, and stir until the mixture comes together and forms a ball. Press into a parchment-lined 9x9 pan and set aside.

To make the caramel layer, combine cream, butter, sugar and water in a large saucepan over medium heat. Stir until mixture is smooth, then allow to boil untouched until it reaches 240F (soft ball stage) on a candy thermometer. Pour over peanut butter layer and let set for 20 minutes at room temperature, then place in the freezer for 10 minutes to firm up.

For the chocolate layer, melt together chocolate and butter in a heatproof bowl over a boiling water bath. Spread over chilled caramel and let cool before cutting into 1" squares.