Homemade Snicker Bars

My girlfriend made these cookies last week and they are AMAZING. She Google searched "best Christmas cookie" this won a Betty Crocker contest in 2008. Seriously they taste like homemade Snicker Candy bars. So if you need something during the Holidays to take or make try these!!

Recipe and photo from Betty Crocker.

Cookie Base
1	pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
3	tablespoons vegetable oil
1	tablespoon water
1	egg
Filling
1/3	cup light corn syrup
3	tablespoons butter or margarine, softened
3	tablespoons peanut butter
1	tablespoon plus 1 1/2 teaspoons water
1 1/4	teaspoons vanilla
	Dash salt
3 1/2	cups powdered sugar
Caramel Layer
1	bag (14 oz) caramels, unwrapped (look for the caramel drops in with the chocolate chips then you don't have to unwrap them)
2	tablespoons water
1 1/2	cups unsalted dry-roasted peanuts
Topping
1	bag (11.5 oz) milk chocolate chips (2 cups)

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1.	Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2.	In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
3.	In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
4.	In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.
High Altitude (3500-6500 ft): No change.