Categories: Dessert

Ingredients

• 2 rolls of Pillsbury peanut butter cookie dough
• 3/4 cup Heath Bit O' Brickle toffee bits
• 1 cup peanut butter chips
• 1 3/4 cups nut topping
• 1 teaspoon vanilla extract
• 12 ounces semi-sweet chocolate baking chips
• 11 ounces butterscotch baking chips
• 1/4 cup creamy peanut butter

Directions

1. Heat oven to 350 degrees.

2. Spray 13″ × 9″ pan with cooking spray.

3. In a large bowl, break up 1 1/2 rolls of cookie dough.

4. (Refridgerate the other 1/2 roll for later use).

5. Add toffee bits, peanut butter chips, 1/2 cup of the nut topping, and the vanilla.

6. Mix with a wooden spoon until well blended.

7. Press evenly in the bottom of the pan.

8. Bake for 18 to 24 minutes or until golden brown.

9. Remove from oven.

10. Allow to cool for one hour.

11. In a large microwaveable bowl, microwave chocolate chips and butterscotch chips on high for 2 to 3 minutes.

12. Stop microwave every 30 seconds to stir.

13. Continue to melt until smooth.

14. Stir in peanut butter until smooth.

15. Spread over cooled bars.

16. Sprinkle with remaining 1 1/4 cups of nut topping.

17. Press in lightly.

18. Refridgerate for 30 minutes or until firm.

19. Cut into bars to serve.

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