CakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!
It's time to hit the bars. No, I don't mean to drink mai tais. I mean bar cookies, and boy are these ones good-looking: Peanut Butter Crunch Layer Bars.
They're a finalist in the upcoming Pillsbury Bake-Off, invented by Becky Pifer of Blanchard, MI, who says "Create ultimate bars in an easy way, starting with refrigerated cookie dough. Toffee, nuts, butterscotch and chocolate all rolled into layered goodness." That's a whole lot to love in just one bar.
Peanut Butter Crunch Layer Bars
Makes 36 bars
- 2 rolls Pillsbury® refrigerated peanut butter cookie dough
- 3/4 cup Heath® Bits 'O Brickle toffee bits
- 1 cup Reese’s peanut butter baking chips
- 1 3/4cups Fisher brand 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
- Heat oven to 350°F. Spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick 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 24 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.