Peanut Butter Crunch Layer Bars

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


rolls Pillsbury™ refrigerated peanut butter cookie dough
cup toffee bits
cup peanut butter baking chips
1 3/4
cups nut topping
teaspoon pure vanilla extract
bag (12 oz) semi-sweet chocolate baking chips
bag (11 oz) butterscotch baking chips
cup Jif® Creamy Peanut Butter


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




Nutrition Information

Recipe Step Photos

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