Categories: Dessert
Ingredients
- 2 rolls of Pillsbury peanut butter cookie dough
- 3/4 cup Heath Bit O' Brickle toffee bits
- 1 cup peanut butter chips
- 1 3/4 cups nut topping
- 1 teaspoon vanilla extract
- 12 ounces semi-sweet chocolate baking chips
- 11 ounces butterscotch baking chips
- 1/4 cup creamy peanut butter
Directions
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Heat oven to 350 degrees.
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Spray 13″ × 9″ pan with cooking spray.
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In a large bowl, break up 1 1/2 rolls of cookie dough.
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(Refridgerate the other 1/2 roll for later use).
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Add toffee bits, peanut butter chips, 1/2 cup of the nut topping, and the vanilla.
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Mix with a wooden spoon until well blended.
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Press evenly in the bottom of the pan.
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Bake for 18 to 24 minutes or until golden brown.
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Remove from oven.
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Allow to cool for one hour.
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In a large microwaveable bowl, microwave chocolate chips and butterscotch chips on high for 2 to 3 minutes.
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Stop microwave every 30 seconds to stir.
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Continue to melt until smooth.
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Stir in peanut butter until smooth.
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Spread over cooled bars.
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Sprinkle with remaining 1 1/4 cups of nut topping.
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Press in lightly.
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Refridgerate for 30 minutes or until firm.
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Cut into bars to serve.