Ingredients
1
package Immaculate Baking Co.™ gluten free peanut butter cookie dough
1
bag (11 oz) caramels, unwrapped
2
tablespoons water
3/4
cup peanuts or cashews, coarsely chopped
1 1/2
cups semisweet chocolate chips
Coarse sea salt, if desired
Preparation
Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray. Press cookie dough in bottom of pan.
Bake 15 to 17 minutes or until golden brown.
Meanwhile, in 1-quart saucepan, heat caramels and water over medium-low heat, stirring constantly, until caramels are melted and mixture is smooth. Remove from heat. Reserve 1/4 cup to drizzle on bars; set aside. Stir peanuts into remaining caramel in pan. Spoon mixture evenly over crust; spread carefully.
In small microwavable bowl, microwave chocolate chips uncovered on High about 2 minutes; stir to blend. Spread over cooled caramel mixture. Microwave reserved caramel mixture uncovered on Medium (50%) 10 seconds; stir until drizzling consistency. Drizzle over chocolate mixture. Sprinkle with sea salt. Cut into 4 rows by 4 rows.
