Peanut Butter Layer Bars

s s


"These are so easy to make and taste awesome! I don't care too much for peanuts so I just added more toffee bits on the top instead of the peanuts. I kept them refrigerated and it's only been a day and they're half gone already. Kid approved!"

pinch tips: Parchment Paper Vs Wax Paper





15 Min


2 Hr 10 Min


2 pkg
pillsbury peanut butter cookie dough, refrigerated
3/4 c
heath bits o brickle toffee bits
1 c
reeses peanut butter baking chips
1 3/4 c
fisher nut topping
1 tsp
pure vanilla extract
1 pkg
(12-oz) hershey semi-sweet chocolate baking chips
1 pkg
(11-oz) hershey butterscotch baking chips
1/4 c
peanut butter, creamy

Directions Step-By-Step

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


About this Recipe

Course/Dish: Desserts, Candies
Other Tags: Quick & Easy, For Kids