1 tube refrigerated sugar cookie dough, softened
½ cup creamy peanut butter
1 cup chocolate chips
1 cup salted peanuts
½ cup coconut
1 ½ cup mini marshmallows
½ cup caramel syrup
Preheat oven to 350 degrees.
Spray a baking sheet with non-stick cooking spray. Using your fingers, spread sugar cookie dough in an even layer in an approximate 10” by 12” rectangle.
Bake crust for 10-13 minutes or just until it starts to turn light golden brown. Remove from oven and cool for 20 minutes.
Evenly spread peanut butter over the crust, almost to the edge. Evenly layer the peanut butter with chocolate chips, peanuts, coconut and marshmallows. Return to oven and bake for 3-4 minutes more until chocolate starts to melt and coconut is light brown.
Remove from oven and drizzle with caramel syrup.
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