Sweet 'n Salty Crunch Bars

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

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Servings 20

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Bake-Off® Contest 40, 2002

Cheryl Scott

Shaker Heights, Ohio

ingredients 7
Prep Time 15 min
Total Time 2 hr 0 min

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

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Directions

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; 12%
(Saturated Fat 5g, 5% Trans Fat 1g 1% ),
Cholesterol: 0mg; 0%;
Sodium: 140mg; 140%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 0g 0% Sugars 15g 15% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 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;