Stress Cookies

• 1 (16 ounce) package refrigerated chocolate chip cookie dough (room temperature)
• 1/2 - 3/4 cup peanut butter
• 3 cups mini marshmallows
• 3/4 - 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

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.

chocolate chip cookie, peanut butter, marshmallows, peanuts, caramel ice cream topping, white almond bark

Taken from www.food.com/recipe/stress-cookies-313828 (may not work)