Baking Time
30 minutes total |
Oven Temperature
350° F |
Pan Size
13" x 9" pan |
Cookie base:
1 pouch chocolate chip cookie mix (Betty Crocker brand used in this recipe)
1/2 cup butter or margarine, softened
1 egg
Filling:
24 caramels, unwrapped
2 tablespoons butter or margarine
1 - 14 oz. can sweetened condensed milk
Topping:
60 small pretzel twists (2 cups)
1-1/2 cups dry-roasted salted peanuts, chopped
1/2 cup semisweet chocolate chips
  Preheat oven to 350 degrees. Spray bottom and sides of 13x9 pan with cooking spray.
In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom on pan. Bake 10 minutes.
Meanwhile, in 2-quart saucepan, heat filling ingredients over medium-low heat 5-10 minutes, stirring constantly until caramels are melted. Remove from heat.
As soon as pan is removed from oven, press pretzels firmly into partially baked base, slightly overlapping pretzels. Sprinkle chopped peanuts evenly over pretzels. Pour caramel filling over top; spread evenly.
Bake 20 minutes longer until caramel filling bubbles. Cool completely, about 2 hours.
In small microwaveable bowl, microwave chocolate chips until melted. Pour into plastic sandwich bag, snip corner of bag and drizzle chocolate over bars. Refrigerate 30 minutes or until chocolate is set. Makes 32 bars. Store covered at room temperature.
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