GOOBER BARS
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Makes 40
1 ½ TUBES REFRIGERATED CHOCOLATE CHIP COOKIE DOUGH (16.5 oz. size) 11 oz. BUTTERSCOTCH CHIPS 2 ½ C MINIATURE MARSHMALLOWS 10 oz. PEANUT BUTTER CHIPS ¾ C LIGHT CORN SYRUP ¼ C UNSALTED BUTTER 1 C PEANUTS 2 ½ C MINIATURE PRETZELS 6 oz. SEMI-SWEET CHOCOLATE CHIPS |
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Preheat oven to 350 degrees. Press an even layer of cookie dough into an ungreased 13x9 pan. Bake 12-14 minutes. Remove from oven and sprinkle butterscotch chips atop cookie layer. Then top with an even layer of marshmallows. Place back in the oven for another 4 minutes. While baking, combine peanut butter chips, corn syrup and butter in a medium saucepan and set over medium heat, stirring until melted.
Sprinkle peanuts atop marshmallows, then top with an even layer of miniature pretzels. Pour peanut butter mixture evenly atop pretzels. In a microwave safe bowl, melt the chocolate chips and stir until smooth. Transfer the melted chocolate to a plastic bag and cut a small hole in a corner of the bag. Drizzle the bars diagonally in both directions to create a cross-hatched look.
Sprinkle peanuts atop marshmallows, then top with an even layer of miniature pretzels. Pour peanut butter mixture evenly atop pretzels. In a microwave safe bowl, melt the chocolate chips and stir until smooth. Transfer the melted chocolate to a plastic bag and cut a small hole in a corner of the bag. Drizzle the bars diagonally in both directions to create a cross-hatched look.
Place the bars in the refrigerator and let set at least 3 hours or overnight. Cut the bars into squares, then, cut each square diagonally into triangles.
