Ingredients
The following ingredients have 9 Servings
- 2 sticks (1 cup) salted butter, at room temperature
- 2/3 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- 2 (10 ounce) bags caramels, unwrapped (,or homemade caramel, recipe below)
- 1/4 cup heavy cream
- 3/4 cup roasted peanuts (,roughly chopped)
- 12 ounces semi-sweet or milk chocolate (,chopped)
- 1 tablespoon coconut oil
- 20-24 pretzel twists
Instruction
- 1. Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with parchment paper.2. In a large mixing bowl, beat together the butter, brown sugar, and sugar until combined. Add the eggs, one at a time, beating until combined and creamy. Beat in the vanilla. Add the flour and baking soda, beat until combined. Stir in the chocolate chips.3. Spread the dough out in the prepared pan and bake for 23-25 minutes, until just set in the center. Let cool.4. Meanwhile, make the caramel. Combine the caramels and cream in a saucepan over low heat. Melt stirring occasionally, until smooth, about 10 minutes. Remove from the heat and stir in the peanuts. Gently pour the caramel over the cooled cookies. Let set up 10-15 minutes. If using homemade caramel, just stir the peanuts into the caramel, then pour over the cookies. 5. Melt the chocolate and coconut oil together in the microwave until melted. Pour the chocolate mix over the peanut caramel layer. Press the pretzels into the chocolate. Transfer the bars to the fridge and chill 1 hour, until set (or 30 minutes in the freezer). Cut into bars. Keep in a cool, dry place for up to 1 week.
