Sweet & Salty Caramel Crunch CHIPS AHOY!

Even if you're not a cookie baker, you can dazzle guests with these cookie desserts. Starting with a store bought cookie, these nutty caramel topped cookies are drizzled with chocolate for a simple but impressive result.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 24 CHIPS AHOY! Cookies
  • 20 caramels
  • 2 Tbsp. butter
  • 1 Tbsp. water
  • ¼ tsp. ground cinnamon
  • 2 cups lightly salted dry-roasted peanut s
  • 2 cups miniature pretzel twist s, coarsely broken
  • 1 pkg. (4 oz.) semi-sweet baking chocolate

Nutrition facts

Recipe Tips

1

Heat oven to 300°F.

2

Place cookies, top sides down, in 24 muffin pan cups sprayed with cookie spray.

3

Microwave caramels, butter and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted and sauce is well blended, stirring after 30 sec. Stir in cinnamon.

4

Combine nuts and crushed pretzels in large bowl. Add caramel sauce; mix well. Spoon over cookies in muffin cups. Use back of spoon to press nut mixture into cups to secure to cookie crusts.

5

Bake 18 to 20 min. or until bubbly around edges and golden brown on tops; cool completely.

6

Run knife around edges of cups to loosen cookies from sides of cups before removing from pan.

7

Melt semi-sweet chocolate as directed on package; drizzle over cookies. Let stand until chocolate is firm.