Bake-Off® Contest 45, 2012
Blanchard, Michigan

Peanut Butter Crunch Layer Bars

Create ultimate bars in an easy way, starting with refrigerated cookie dough. Toffee, nuts, butterscotch and chocolate all rolled into layered goodness.

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36 reviews.
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  • prep time 15 min
  • total time 2 hr 10 min
  • ingredients 8
  • servings 36
 

Ingredients

2
rolls Pillsbury™ refrigerated peanut butter cookie dough
3/4
cup toffee bits
1
cup peanut butter baking chips
1 3/4
cups 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 Jif® Creamy Peanut Butter

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 Bake for 18 to 24 minutes or until golden brown. Remove from oven to cooling rack. Cool completely, about 1 hour.
  • 3 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.
  • 4 For bars, cut into 6 rows by 6 rows. Store covered.
  • 1 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.
  • 2 Bake for 18 to 24 minutes or until golden brown. Remove from oven to cooling rack. Cool completely, about 1 hour.
  • 3 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.
  • 4 For bars, cut into 6 rows by 6 rows. Store covered.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
7g,
7%
Trans Fat
1g
1%
),
Cholesterol
0mg
0%;
Sodium
190mg
190%;
Total Carbohydrate
34g
34%
(Dietary Fiber
1g
1%
  Sugars
24g
24%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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