Salty Caramel Peanut Brittle Bars
These cookies won a prize in a Betty Crocker cookie contest.
  • 1 pouch Betty Crocker Sugar Cookie Mix
  • ¼ cup packed brown sugar
  • ¾ cup cold unsalted butter, cut into small pieces
  • 12 ounce tin lightly salted cocktail peanuts
  • 1 cup semisweet or milk chocolate chips
  • 1 jar (12.25 ounces) caramel ice cream topping
  • ½ teaspoon coarse sea salt
  1. Heat oven to 350 degrees F. Line a jelly roll pan (15-by-10-by-1-inch) with nonstick foil, extending over edges of pan. (or lightly grease regular foil). Set aside.
  2. Place cookie mix in a large mixing bowl. Remove 3 Tablespoons of the mix to a small bowl and set aside.
  3. To the remaining cookie mix in the large bowl, add the brown sugar and mix until blended. Using a pastry blender or 2 knives, cut in the cold butter until mixture forms coarse crumbs. Press mixture evenly into prepared baking pan. Bake for 15 minutes.
  4. Remove pan from oven and sprinkle evenly with peanuts and chocolate chips over the hot crust. Stir the caramel ice cream topping into the reserved 3 Tablespoons of cookie mix. Drizzle evenly over peanuts and chocolate chips. Sprinkle evenly with the sea salt.
  5. Return to oven and bake another 13-15 minutes or until nicely browned around the edges and caramel is bubbly. Cool completely on a wire rack. Use foil edges to lift up baked mixture from the pan and set on a work surface. Peel foil from the sides and cut into bars or break into pieces like peanut brittle. Store cookies in an airtight container at room temperature or in the refrigerator.
Recipe by The Culinary Cellar at