Salty Sweet Peanutty Treat Recipes

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir cookie base ingredients until soft dough forms.
• Spread dough in bottom of pan.
• Bake 10 minutes.
• Meanwhile, in 2-quart saucepan, heat filling ingredients over medium-low heat 5 to 10 minutes, stirring constantly, until caramels are melted.
• Remove from heat.
• As soon as pan is removed from oven, press pretzels firmly into partially baked base, slightly overlapping pretzels.
• Sprinkle chopped peanuts evenly over pretzels.
• Pour caramel filling over top; spread evenly.
• Bake 20 minutes longer until caramel filling bubbles.
• Cool completely, about 2 hours.
• In small microwaveable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes or until melted.
• Dip fork into melted chocolate; drizzle chocolate over bars.
• Refrigerate 30 minutes or until chocolate is set.
• For bars, cut into 8 rows by 4 rows.
• Store covered at room temperature.

Steps:

• Heat oven to 350 degrees and line 2 baking sheets with parchment paper or nonstick liners. In a mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour and salt and mix just until well combined, with no white flour showing.
• Using a small cookie scoop (about 2 teaspoons capacity), scoop dough onto prepared pans. The tops will be rounded but craggy. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown.
• In a small bowl, mix 2 tablespoons sugar with 1 tablespoon salt. Sprinkle each cookie lightly with sugar-salt mixture, getting it into the crags and crannies. Bake 12 to 15 minutes, until cookies are set and golden-brown. Carefully lift or slide off baking sheets and cool on racks. Store in layers separated by parchment paper, in airtight containers.