Snickers Cookies

Snickers Cookies Makes 16 cookies 2 sleeves of graham crackers 32 caramel candies, unwrapped 1/2 cup salted roasted peanuts, crushed 1/2 cup mini chocolate chips Preheat oven to 350 degrees. Line a sheet pan with foil for easy clean up. Have all your ingredients ready because you'll need to work quickly while the caramel is warm. Divide the graham crackers into squares at the perforated lines. Lay out half the graham cracker squares on the foil lined sheet pan. Place 2 unwrapped caramels onto each graham cracker square. Bake on center rack for about 10 minutes to soften the caramels so that they're spreadable. Lightly butter the back of a spoon and use the buttered side to lightly spread the caramels. Then quickly sprinkle each caramel topped graham cracker with the crushed peanuts and quickly top each with another graham cracker square, slightly pressing down to adhere the graham cracker to the melted caramel. Now sprinkle the tops of each graham cracker square with 1 tablespoon of mini chocolate chips, keeping the chips in the center of the square. Return to oven and bake for about 3-5 more minutes or until chips are spreadable. Remove from oven and quickly spread the chocolate to almost cover the entire top of each cookie. Store leftover Snickers Cookies in an air tight container.