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:

Ingredient list

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

Nutrition factsNutrition information

Recipe Tips

Heat oven to 300°F.

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

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.

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.

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

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

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