We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Sweet and Salty Crunch Bars

(17)
  0 reviews
  • 15 min prep time
  • 2 hr 0 min total time
  • 7 ingredients
  • 20 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Surprise! Refrigerated peanut butter cookies marry with shoestring potatoes and peanuts for a trendy sweet 'n salty taste sensation.

Bake-Off® Contest 40, 2002
Cheryl Scott
Shaker Heights, Ohio

Ingredients

1
roll (16.5 oz) 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

Steps

  • 1 Heat oven to 350°F. Spray 9- or 8-inch square pan with cooking spray. Cut cookie dough in half crosswise. With floured fingers, press half of dough evenly in bottom of pan to form crust. Bake 6 to 12 minutes or until edges are light golden brown. Cool 10 minutes.
  • 2 In medium microwavable bowl, place butterscotch chips, chocolate chips and peanut butter. Microwave on Medium 1 minute to 1 minute 30 seconds or until mixture is melted, stirring every 30 seconds until smooth. Add shoestring potatoes and peanuts; stir gently to coat.
  • 3 Spoon and carefully spread mixture over crust. Crumble remaining half of dough over top. Sprinkle with coconut.
  • 4 Bake 12 to 22 minutes or until set and golden brown. Cool 30 minutes. Refrigerate 30 minutes or until firm. For bars, cut into 5 rows by 4 rows.
  • 1 Heat oven to 350°F. Spray 9- or 8-inch square pan with cooking spray. Cut cookie dough in half crosswise. With floured fingers, press half of dough evenly in bottom of pan to form crust. Bake 6 to 12 minutes or until edges are light golden brown. Cool 10 minutes.
  • 2 In medium microwavable bowl, place butterscotch chips, chocolate chips and peanut butter. Microwave on Medium 1 minute to 1 minute 30 seconds or until mixture is melted, stirring every 30 seconds until smooth. Add shoestring potatoes and peanuts; stir gently to coat.
  • 3 Spoon and carefully spread mixture over crust. Crumble remaining half of dough over top. Sprinkle with coconut.
  • 4 Bake 12 to 22 minutes or until set and golden brown. Cool 30 minutes. Refrigerate 30 minutes or until firm. For bars, cut into 5 rows by 4 rows.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
210
Calories from Fat
110
% Daily Value
Total Fat
12g
18%
Saturated Fat
5g
24%
Trans Fat
1g
1%
Cholesterol
0mg
0%
Sodium
140mg
6%
Total Carbohydrate
23g
8%
Dietary Fiber
0g
0%
Sugars
15g
15%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 1 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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved