Ingredients
2
rolls (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
3/4
cup toffee bits
1
cup peanut butter baking chips
1 3/4
cups nut topping
1
teaspoon pure vanilla extract
1
bag (12 oz) semi-sweet chocolate baking chips
1
bag (11 oz) butterscotch baking chips
1/4
cup creamy peanut butter
Preparation
Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with 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 22 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.
