Peanut Butter Crunch Layer Bars

By littlefish

Ingredients

• 2 rolls Pillsbury® refrigerated peanut butter cookie dough
• 3/4 cup Heath® Bits 'O Brickle® toffee bits
• 1 cup Reese’s® peanut butter baking chips
• 1 3/4 cups Fisher® Nut Topping
• 1 teaspoon McCormick® Pure Vanilla Extract
• 1 bag (12 oz) Hershey’s® semi-sweet chocolate baking chips
• 1 bag (11 oz) Hershey’s® butterscotch baking chips
• 1/4 cup Jif® Creamy Peanut Butter

Details

Servings 36
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. In large bowl, break up 1 1/2 rolls of cookie dough. (Refrigerate 1/2 roll cookie dough for another use.) Add toffee bits, peanut butter chips, 1/2 cup of the nut topping and vanilla. Mix with wooden spoon or knead with hands until well blended. Press evenly in bottom of pan.
Bake for 18 to 24 minutes or until golden brown. Remove from oven to cooling rack. Cool completely, about 1 hour.
In large microwavable bowl, microwave chocolate chips and butterscotch chips on High 2 to 2 minutes 30 seconds, stirring every 30 seconds, until smooth. Stir in peanut butter until smooth. Spread over cooled bars. Sprinkle with remaining 1 1/4 cups nut topping; press in lightly. Refrigerate 30 minutes or until firm.
For bars, cut into 6 rows by 6 rows. Store covered.

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Nutritional Information:

Nutrition Information:1 Serving (1 Serving)
Calories 320
(Calories from Fat 160),
Total Fat 18g
(Saturated Fat 7g,
Trans Fat 1g),
Cholesterol 0mg;
Sodium 190mg;
Total Carbohydrate 34g
(Dietary Fiber 1g,
Sugars 24g),
Protein 4g;Percent Daily Value*:
Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 0.00%;
Iron 6.00%;Exchanges:
1 Starch;
0 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 1/2 Fat;Carbohydrate Choices:
2;*Percent Daily Values are based on a 2,000 calorie diet.