You need:
1 tube Pillsbury Sugar Cookie Dough
1 can Eagle Brand Milk
1 stick Margarine
16 oz. Kraft Carmels
For the topping:
1 bag Milke Chocolate Chips
3/4 c. Chunky Peanut Butter
Directions:
Spread the cookie dough on a greased cookie sheet. Bake at 350 degrees until lightly brown.
In a double boiler pan, melt the carmels. Add the Eagle Brand Milk and margarine. When melted spred over the baked crust. Set aside to begin cooling.
In a pan, melt the chocolate chips and peanut butter together. Once melted together spread over the carmel mixture in the pan.
Let it cool.
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Comments: 10
My suggestion won't allow the caramel to set up, though, but I don't think your way does either. Typically you have to create your own 'caramel', cooking it to a soft ball stage.
You could also use your own favorite cookie recipe to eliminate all the crappy chemical additives in the bought doughs.
Forgive my intrusion, I'm a closet recipe improver. No recipe goes unmodified in my kitchen.