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1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
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2
Mix 1 tube of cookie dough, 1/3 cup peanut butter, and pretzels together in a bowl. Press into an even layer in the prepared baking dish.
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3
Bake in the preheated oven until just golden and set, 12 to 15 minutes. Allow to cool slightly.
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4
Mix remaining tube of cookie dough, remaining peanut butter, and 1/3 cup peanuts together in a bowl. Press in an even layer onto a piece of parchment paper the size of your baking dish. Refrigerate until firm, about 30 minutes.
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5
Preheat the oven to 350 degrees F (175 degrees C).
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6
Combine condensed milk and caramels in a saucepan over medium heat. Cook, stirring frequently until smooth, about 5 minutes. Pour over the cookie dough crust in the baking dish and spread in an even layer. Top with the refrigerated cookie dough mixture and peel off the parchment paper.
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7
Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to cool slightly.
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8
Pour chocolate chips into a microwave-safe bowl; heat in the microwave until smooth, about 1 minute. Stir in remaining 2/3 cup peanuts and spread over cookie bars. Refrigerate until set, at least 20 minutes.
