Homemade Peanut Cookie Candy Bars

Preheat oven to 350°F. Line a 9 x 5 loaf pan with parchment paper, and spray with cooking spray.

In a mixer, add 1 cup peanut butter, egg, brown sugar, vanilla and baking soda. Cream until well mixed.

Pour into prepared loaf pan and bake for 20 minutes, until cookie batter is set up and cooked through. Let this cool 20 minutes.

Once cookie pan has cooled, mix agave nectar and remaining 1/2 cup peanut butter in a small bowl. Spread this mixture evenly oven cookie loaf.

Melt caramels over double boiler, stirring frequently, about 3 minutes. Once melted, remove from heat, and spread over cookie loaf.

Sprinkle peanuts over evenly.

Melt chocolate in double boiler or microwave (stirring every 30 seconds until melted), and spread over the top.

Put loaf pan into freezer and let harder for at least 30 minutes. Once set, remove from freezer, remove from loaf pan, and cut into small squares.

Store in freezer in an airtight container. Enjoy!