Salty Sweet Peanutty Treat

 

1

pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix

1/2

cup butter or margarine, softened

1

egg

24

caramels, unwrapped

2

tablespoons butter or margarine

1

can (14 oz) sweetened condensed milk (not evaporated)

60

small pretzel twists (2 cups)

1 1/2

cups dry-roasted salted peanuts, chopped

1

cup semisweet chocolate chips

• 1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• 2 In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of pan. Bake 10 minutes.
• 3 Meanwhile, in 2-quart saucepan, heat filling ingredients over medium-low heat 5 to 10 minutes, stirring constantly, until caramels are melted. Remove from heat.
• 4 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.
• 5 Bake 20 minutes longer until caramel filling bubbles. Cool completely, about 2 hours.
• 6 In small microwaveable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes or until melted. Dip fork into melted chocolate; drizzle chocolate over bars. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.