Bake-Off® Contest 47, 2014
Venice, California

Chocolate-Toffee-Peanut Butter Crunch Bars

Five simple ingredients turn Pillsbury sugar cookies into extraordinary bars.

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  • prep time 25 min
  • total time 1 hr 45 min
  • ingredients 5
  • servings 48
 

Ingredients

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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
115mg
115%;
Total Carbohydrate
17g
17%
(Dietary Fiber
1g
1%
  Sugars
8g
8%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Jif and Simply Jif are trademarks of The J.M. Smucker Company Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014
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