Ingredients
Cookie Base
1 pouch sugar cookie mix
1/2 cup butter, softened
1 egg
15 miniature chocolate covered peanut butter cup candies,coarsly chopped
Filing
36 caramels, unwrapper
1 can (14oz) sweetened condensed milk
1/4 cup creamy peanut butter
1/2 cup peanuts
Topping
1 container Rich & Creamy milk chocolate frosting
1/2 cup peanuts, chopped
Preparation
Heat oven to 350 Spray bottom and sides of 13x9 pan with cooking spray. In large bowl, stir cookie mix, butter, egg until soft dough forms. Stir in cadies. Press dough into bottom of pan. Bake 18-20 min
Meanwhile in `qt saucepan, heat caramels and mil over medium heat, stirring constantly until caramels are melted. Stir in peanut butter. Heat to boiling. Cook over 2 minutes, stirring frequently. Remove from heat. Stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely about 2 hours.
Spread frosting evenly over filling. Sprinkle with chopped nuts. Refrigerate about 2hrs or until chilled. For bars cut 9 rows by 4 rows. Store covered in refrigerator.
