1 PKG Betty Crocker peanut butter cookie mix
3 T Vegetable oil
1 T water
1/3 C light corn syrup
3 T butter, softened
3 T peanut butter
1 T plus 1 1/2 t. water
1 1/4 t vanilla
3 1/2 C powder sugar
1 (14 oz bag) caramels, unwrapped
2 T water
1 1/2 C unsalted dry roasted peanuts
2 C chocolate chips
Heat over to 350 Spray bottom of a 13x9" pan with cooing spray. In a large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12-15 minutes or until light golden brown. Cool completely, about 30 minutes.
In a large bowl, beat all filling ingredients except powder sugar with mixer on medium speed until creamy and smooth. Gradually beat in powder sugar until well blended (filling will be thick)
press filling over cookie base.
Refrigerate while making caramel layer.
In a 2-quart saucepan, heat caramels and 2 T water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes until caramel layer is firm.
In a small microwaveable bowl, microwave chocolate chips uncovered on high 1-2 minutes. Stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. Store at room temperature.