quick panforte bars

By apachefreight

Ingredients

• 1 18-ounce roll refrigerated sugar cookie dough
• 1 10-to 12-ounce can unsalted mixed nuts, coarsely chopped
• 1/2 cup butterscotch-flavored pieces or semisweet chocolate pieces
• 1/2 cup mixed dried fruit bits, coarsely chopped dried aprocots, or golden raisins (optional)
• 1/2 cup shredded coconut

Preparation

Step 1

1. Lightly grease a 9x9x2-inch baking pan; set aside.

2. In a large mixing bowl stir sugat cokkie dough with a wooden spoon until soft. Add nuts, butterscotch or chocolate pieces, and, if usting, dried fruit. Stir until well mixed. Pat dough evenly into the prepared pan. Sprinkle coconut over top, pressing in lightly.

3. Bake in a 350 degree F oven about 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into bars. Store in a tightly covered container at foom temperature for up to 3 days or in the freezer for up to 3 months. Makes 32 bars.