Heat oven to 350°F. Spray 15x10-inch pan with sides with cooking spray. Reserve 3 tablespoons cookie mix.
2 Place remaining cookie mix in large bowl. Stir in brown sugar. Using pastry blender or fork, cut in butter until mixture is crumbly. Press mixture in bottom of pan. Bake 18 minutes.
3 Immediately sprinkle cookie crust with peanuts and chocolate chips. In small microwavable bowl, microwave caramel topping on High about 30 seconds or until of drizzling consistency. Add reserved cookie mix; blend well. Drizzle evenly over peanuts and chocolate chips. Sprinkle evenly with salt.
4 Bake an additional 12 to 14 minutes or until caramel is bubbly. Cool completely, about 1 hour. Refrigerate 15 minutes to set chocolate. For bars, cut into 8 rows by 6 rows. Store covered at room temperature.