Sweet ’n’ Salty Peanut Bars Recipe

Ingredients

• 1 box Betty Crocker Gluten Free chocolate chip cookie mix
• ½ cup butter, softened
• 1 teaspoon pure vanilla
• 1 egg, beaten
• 24 gluten-free caramels, unwrapped
• 2 tablespoons butter
• 1 can (14 oz) sweetened condensed milk (not evaporated)
• 1 can (12 oz) salted cocktail peanuts, chopped
• 1 cup semisweet chocolate chips (6 oz)

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray (without flour).
2. In medium bowl, stir cookie mix, ½ cup butter, the vanilla and egg until soft dough forms. Press in pan. Bake 15 minutes or until set.
3. Meanwhile, in 1-quart saucepan, heat caramels, 2 tablespoons butter and the condensed milk over medium-low heat 5 to 10 minutes, stirring frequently, until caramels are melted. Remove from heat. Carefully pour filling over partially baked crust; spread evenly. Sprinkle with peanuts. Bake 15 to 18 minutes or until filling is bubbly.
4. In small resealable freezer plastic bag, place chocolate chips; seal bag. Microwave on High 1 minute, kneading bag every 15 seconds, until chocolate is melted and smooth. Cut tiny corner off bag; squeeze bag to drizzle chocolate over bars. Cool on cooling rack 1 hour. Refrigerate 15 to 30 minutes or until chocolate is set. Cut into 6 rows by 4 rows.