Instructions

• Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
• In a large bowl, beat the 2 sticks (1 cup) salted butter, 2/3 cup light brown sugar, and 1/2 cup granulated sugar together until smooth and combined.
• Add the 2 large eggs one at a time, beating until each is fully incorporated and the mixture is creamy. Beat in 2 teaspoons vanilla extract.
• Add 2 1/4 cups all-purpose flour and 1 teaspoon baking soda to the butter mixture and beat just until combined. Stir in 2 cups semi-sweet chocolate chips by hand.
• Spread the cookie dough evenly into the prepared pan, smoothing the top with a spatula. Bake for 23–25 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and let the cookie base cool completely in the pan.
• While the cookie base cools, make the caramel: place the 2 (10-ounce) bags unwrapped caramels and 1/4 cup heavy cream in a small saucepan over low heat. Stir occasionally and melt until smooth, about 8–10 minutes. Remove from heat.
• Stir 3/4 cup roughly chopped roasted peanuts into the melted caramel. If using homemade caramel instead of the caramels from the ingredient list, stir the peanuts into the homemade caramel at this point.
• Pour the peanut-caramel mixture evenly over the cooled cookie layer and spread gently with a spatula. Let the caramel layer sit until it firms slightly, about 10–15 minutes at room temperature.
• Place 12 ounces chopped semi-sweet or milk chocolate and 1 tablespoon coconut oil in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until the chocolate is fully melted and smooth.
• Pour the melted chocolate over the set caramel layer and spread to the edges. Press 20–24 pretzel twists into the chocolate, spacing them evenly.
• Chill the pan in the refrigerator for 1 hour (or in the freezer for 30 minutes) until the chocolate is fully set. Use the parchment overhang to lift the whole slab from the pan and transfer to a cutting board.
• Cut into bars. Store in a cool, dry place for up to 1 week.