Cookie Base
- 1
- pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2
- cup butter or margarine, softened
- 1
- egg
- 15
- miniature chocolate-covered peanut butter cup candies, coarsely chopped
Filling
- 36
- caramels (from 14-oz bag), unwrapped
- 1
- can (14 oz) sweetened condensed milk (not evaporated)
- 1/4
- cup creamy peanut butter
- 1/2
- cup peanuts
Topping
- 1
- container (1 lb) Betty Crocker® Rich & Creamy milk chocolate frosting
- 1/2
- cup peanuts, chopped
1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18 to 20 minutes or until light golden brown.
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