Chocolate-Toffee-Peanut Butter Crunch Bars 2 1/2 cups salted dry-roasted peanuts 1 roll Pillsbury™ refrigerated sugar cookie dough 1 cup Jif® Extra Crunchy Peanut Butter 1 1/4 cups toffee bits 1 bag (12 oz) semisweet chocolate chips (2 cups) 1 Heat oven to 350°F. Spray 15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Line bottom of pan with Reynolds® Parchment Paper. Finely chop 1/2 cup of the peanuts; set aside. 2 Break up cookie dough into pan. With floured fingers press dough evenly in bottom of pan. 3 In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until slightly melted; spread over dough. Sprinkle with remaining 2 cups peanuts and the toffee bits. 4 Bake 20 to 25 minutes or until edges are golden brown. Sprinkle chocolate chips over bars; return to oven. Bake 1 minute or until chips soften; spread over bars. Sprinkle with reserved peanuts; press in lightly. Cool 30 minutes in pan on cooling rack. Refrigerate about 25 minutes or until chocolate is set. Cut into 8 rows by 6 rows. Store covered. ~ from Pillsbury
Posted on: Wed, 29 Oct 2014 21:00:01 +0000
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