3/4
cup cold unsalted or regular butter, cut into pieces
2
cups salted cocktail peanuts
1
cup semisweet chocolate chips (6 oz)
1
jar (12.25 oz) caramel topping
1/2
teaspoon coarse sea salt
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Instructions
Step
1
Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
Step
2
Reserve 3 tablespoons cookie mix. In large bowl, stir remaining cookie mix and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Press in bottom of pan. Bake 18 minutes.
Step
3
Immediately sprinkle peanuts and chocolate chips over partially baked cookie crust. In small microwavable bowl, microwave caramel topping on High about 30 seconds or until of drizzling consistency. Add reserved cookie mix; blend well. Drizzle mixture evenly over peanuts and chocolate chips. Sprinkle evenly with salt.
Step
4
Bake 12 to 14 minutes or until caramel is bubbly. Cool completely on cooling rack, about 1 hour. Refrigerate 15 minutes to set chocolate. Cut into 8 rows by 6 rows. Store covered at room temperature.
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The secret to cutting perfect bars is to line the pan with foil so you can lift out the baked bars. Spray the foil as directed in the recipe.
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