Chocolate Peanut Butter Cookie Bars

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I have added a twist to this delicious creation.  Pretzels instead of peanuts!

The original recipe: http://www.bettycrocker.com/recipes/peanut-butter-cookie-candy-bars/ec3f7334-a3b9-498a-9966-39fc6246b50c

My Version:

Cookie Base:
1 pouch peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg

Peanut Butter Filling:
1/3 cup light corn syrup
3 tablespoons peanut butter
3 tablespoons butter
2 tablespoons water
1 1/2 tablespoons vanilla
3 1/2 cups powered sugar

Caramel Layer:
1 (14 oz) bag of caramels, unwrapped
2 tablespoons water
1.5 cups very coarsely chopped pretzels

Chocolate topping:
4 oz mini reeses cups
1 lb milk chocolate (either bulk or chips)

Directions:
1. Heat oven to 350 degrees. Prepare cookie base as directed on package. Grease 9 x 13 inch baking dish, and press cookie dough into baking dish. Bake 15 mins, or until edges brown and center is baked through. A toothpick should come out clean when poked into center of baking dish. Allow to cool completely.

2. With electric mixer, mix together corn syrup, peanut butter, vanilla, and water. Add sugar in increments and mix until all powdered sugar is blended into 'dough'. The filling will be thick. Spread the filling on top of the peanut butter cookie dough. Chill in refrigerator.

3. While the filling chills, place unwrapped caramels and water in microwave safe bowl, and melt the caramels in the microwave. Melt as directed on package. Stir as needed. Once melted, spread the caramel layer over  the peanut butter filling. Generously sprinkle the pretzels over the caramel layer, lightly pushing them into the caramel. Chill while preparing chocolate.

4. Melt chocolate in double boiler or in a microwave. To melt in the microwave, place chocolate in microwave safe bowl in large chunks (or chips). Melt chocolate for approximately 3 minutes on 50% power, and 30 second increments after that should ensure the chocolate will melt without burning. Stir every 45 seconds during first 3 minutes, then every 30 seconds. KEEP AN EYE ON IT! Sprinkle mini reeses onto chocolate layer.

note: if using milk chocolate chips, they may melt faster. adjust the time as needed, being careful not to burn the chocolate.

5. Spread melted chocolate over caramel layer, and refrigerate until chocolate is set. About an hour. Cut into bars.

Yeild: 24 large bars