1 tube sugar cookie dough
1 (14 oz.) pkg. caramels
1 can sweetened condensed milk
1 stick margarine
1 (12 oz.) pkg. milk chocolate chips
1 1/2 c. peanut butter (1 - 16.3 oz. jar)
Spread cookie dough on a greased jelly roll pan. Bake at 350* until golden brown.
Melt the caramels, sweetened condensed milk and margarine. Spread on cookie crust. Refrigerate for 1 hour.
Melt chocolate chips and peanut butter; spread over caramel layer. Refrigerate until firm, then cut into squares.
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