Total Time
40mins
Prep 10 mins
Cook 30 mins

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 Nutrition

  • 1 (16 ounce) package refrigerated chocolate chip cookie dough (room temperature)
  • 12-34 cup peanut butter
  • 3 cups mini marshmallows
  • 34-1 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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