STREAMING NOW: Eden Eats

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
40mins
YIELD:
24-36 cookies
UNITS:
US

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: