Thursday, December 3, 2009

Crunchy Caramel Reeses Cookie Bars

Here's another great recipe I got from

1 Roll Sugar Cookie Dough, Pillsbury (or use your favorite sugar cookie recipe)

1 Cup crushed pretzels

3 Cups mini Reeses Peanut Butter Cups, unwrapped

10 Kraft caramels, unwrapped

1 Tablespoon milk

1/2 Cup semi sweet chocolate chips

1. Preheat oven 350 degrees F. Line a 8×8 baking dish with foil and spray with cooking spray. Cut cookie dough roll in half and press half into bottom of baking dish. Layer with pretzels. Cut PB cups in half and layer over pretzels. Melt caramels and milk in a microwave safe bowl until melted, about 1-2 minutes in microwave. Pour caramel over PB cups. With remaining cookie dough, crumble evenly over top PB cups. Bake for 22-25 minutes or until golden brown and cooked through. Let cool completely. Melt chocolate chips in microwave until smooth, drizzle over top of bars.

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