Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
2/3
cup round chewy caramels in milk chocolate (from 12-oz bag)
2/3
cup coarsely chopped mini pretzel snaps or mini pretzel twists
Preparation
Heat oven to 350°F. In ungreased 8-inch square pan, break up cookie dough. Press dough evenly in bottom of pan to form crust.
Press caramels into dough.
Sprinkle with pretzels; press gently into dough.
Bake 18 to 20 minutes or just until center is set and edges are light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
