1½ sticks butter, room temperature
2/3 c. sugar
1 egg, room temperature
2½ c. pretzels, food processed
½ c. flour
Topping Ingredients:
½ c. chunky peanut butter (or ½ c. smooth peanut butter plus ¼ c. peanuts, chopped)
1 c. chocolate pieces
¼ c. caramel pieces (or Milk Duds, halved)
¼ c. pretzel pieces


Preheat oven to 350°. Line a small, sided cookie sheet with parchment paper. Beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in the egg until combined. In a separate bowl, mix together crushed pretzel flour and AP flour. Stir the pretzel mixture into the mixture with the butter, sugar and egg mixture. Press all of the lumpy batter into the bottom of the cookie pan evenly. With an offset spatula or butter knife, thinly spread the peanut butter over the pretzel batter base. Sprinkle the chocolate, caramel and pretzel pieces on top of the peanut butter. Lightly pat the ingredients into the peanut butter. Bake for 20-25 minutes or until caramel and chocolate is completely melted and gooey. Allow to cool completely before cutting into squares.



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