Ingredients
1
package (14 oz) Pillsbury™ Ready to Bake™ refrigerated salted caramel cookies
20
caramels, unwrapped (from 11-oz bag)
2
tablespoons heavy whipping cream
1/2
cup cocktail peanuts, coarsely chopped
1/2
cup miniature marshmallows
Preparation
Heat oven to 350°F. Spray 8-inch square pan with cooking spray. Press dough rounds evenly in bottom of pan. Bake 20 to 24 minutes or until golden brown. Cool 10 minutes.
Meanwhile, in small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 1 1/2 minutes, stirring after 1 minute, until caramels are melted and mixture can be stirred smooth. Spread mixture evenly over baked cookie base.
Reserve 2 tablespoons peanuts. Sprinkle remaining peanuts and marshmallows on top.
Bake 12 to 14 minutes or until marshmallows are golden brown. Immediately sprinkle with reserved peanuts. Cool completely, about 1 hour. Cut into 4 rows by 4 rows.
