Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Sweet 'n Salty Crunch Bars




Source of Recipe


recipe courtesy Pillsbury Bakeoff


List of Ingredients




1 (18-oz.) pkg. Pillsbury? Refrigerated Peanut Butter Cookies
1 cup butterscotch chips
1/4 cup semisweet chocolate chips
1/4 cup peanut butter
1 1/4 cups shoestring potatoes (from 1 3/4-oz. can)
1/4 cup lightly salted peanuts
1/2 cup coconut

Recipe



Heat oven to 350?F. Spray 9 or 8-inch square pan with nonstick cooking spray. Cut cookie dough in half crosswise. With floured fingers, press half of dough in bottom of sprayed pan. Bake at 350?F. for 6 to 12 minutes or until edges are light golden brown. Remove partially baked crust from oven. Cool 10 minutes. While crust is cooling, in medium microwave-safe bowl, combine butterscotch chips, chocolate chips and peanut butter. Microwave on MEDIUM for 1 to 1 1/2 minutes or until mixture is melted, stirring every 30 seconds until smooth. Add shoestring potatoes and peanuts; stir gently to coat. Spoon and carefully spread mixture over crust. Crumble remaining half of dough over top. Sprinkle with coconut. Return to oven; bake an additional 12 to 22 minutes or until set and golden brown. Cool 30 minutes. Refrigerate 30 minutes or until firm. Cut into bars.