Sweet And Salty Truffle Bars Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1

package (11.5 or 12 oz) semisweet chocolate chunks (2 cups)

2

cups small pretzel twists, coarsely chopped

1

cup caramel bits (from 11-oz bag)

1

tablespoon whipping cream

3/4 teaspoon coarse sea salt

Preparation

Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)

Bake 20 to 25 minutes or until light golden brown. Immediately sprinkle chocolate chunks over crust. Let stand 5 minutes or until chocolate is melted. Spread chocolate with knife and sprinkle with chopped pretzels.

In small microwavable bowl, microwave caramel bits and whipping cream on High 1 to 2 minutes, stirring every 30 seconds, until mixture can be stirred smooth. Drizzle caramel mixture over bars. Sprinkle with salt. Cool completely. Cut into 6 rows by 4 rows.