Crunchy Caramel Reeses Cookie Bars

I made these for our ward Thanksgiving/ Christmas dinner. They are really easy to make, yummy, and quite the hit! I had to double the recipe for a 9x13 pan, and I used about half the amount of reeses... once cut in half and placed on the cookie dough and pretzels I think half was plenty! But put as many as you want... I'm sure they will turn out either way, because mine were all gone within a few minutes :) Oh, and I also didn't melt as many chocolate chips; half of those were enough too!

Crunchy Caramel Reeses Cookie Bars

From Picky Palate

1 Roll Sugar Cookie Dough, Pillsbury (or use your favorite sugar cookie recipe)

1 Cup crushed pretzels

3 Cups mini Reeses Peanut Butter Cups, unwrapped

10 Kraft caramels, unwrapped

1 Tablespoon milk

1/2 Cup semi sweet chocolate chips

1. Preheat oven 350 degrees F. Line a 8×8 baking dish with foil and spray with cooking spray. Cut cookie dough roll in half and press half into bottom of baking dish. Layer with pretzels. Cut PB cups in half and layer over pretzels. Melt caramels and milk in a microwave safe bowl until melted, about 1-2 minutes in microwave. Pour caramel over PB cups. With remaining cookie dough, crumble evenly over top PB cups. Bake for 22-25 minutes or until golden brown and cooked through. Let cool completely. Melt chocolate chips in microwave until smooth, drizzle over top of bars.

9 bars