Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
2
tablespoons Gold Medal™ all-purpose flour
1/3
cup butter, softened
1
egg
20
caramels, unwrapped (From 11-oz bag)
2
tablespoons heavy whipping cream
1
cup cocktail peanuts
1/2
cup marshmallow creme
Preparation
Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
In large bowl, mix cookie mix, flour, softened butter and egg until soft dough forms. Press two-thirds of dough in bottom of pan; bake 10 minutes. Remove from oven.
Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 1/2 minutes, stirring after 1 minute, until caramels are melted. Stir until smooth.
Sprinkle partially baked cookie base with peanuts. Drizzle caramel mixture over peanuts. Drop teaspoonfuls of marshmallow creme randomly over caramel. Crumble remaining cookie dough over marshmallow creme.
Bake 18 to 22 minutes or until golden brown. Cool completely, about 2 hours. For bars, cut into 4 rows by 4 rows.
