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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I work in a restaurant that does alot of banquets. One Saturday night, we had 3 going on at the same time. TALK ABOUT STRESS!! Most of the employees are females and when we stress, we crave chocolate and salt. Hence the recipe's birth. It was a great survival tool for the night. Ingredients:
1 (16 ounce) package refrigerated chocolate chip cookie dough (room temperature) |
1/2-3/4 cup peanut butter |
3 cups mini marshmallows |
3/4-1 cup salted peanuts |
1 cup m&m |
1 cup coarsely chopped pretzel |
1 (12 ounce) jar caramel ice cream topping |
1 (16 ounce) package white almond bark, melted |
Directions:
1. Heat oven to 375.
2. Spray bottom of 8 x 11 pan with non-stick spray.
3. With floured fingers press room temperature dough into the bottom of the pan.
4. Bake 12-15 minutes or until golden brown.
5. Dot the peanut butter over the warm cookie crust.
6. Put the marshmallows on next and press slightly into the dough.
7. Bake 3-4 minutes more until the marshmallows puff and are slightly toasted.
8. Mix peanuts, M&M's, and pretzels together and sprinkle over the whole pan.
9. Warm the carmel and drizzle over everything.
10. Melt almond bark and spread over top of everything like icing .
11. Cool completely in refrigerator about 30 minutes.
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