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Five simple ingredients turn Pillsbury sugar cookies into extraordinary bars.

Chocolate-Toffee-Peanut Butter Crunch Bars
Serves 48
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Prep Time
25 min
Total Time
1 hr 45 min
Prep Time
25 min
Total Time
1 hr 45 min
Ingredients
  1. 2 1/2 cups salted dry-roasted peanuts
  2. 1 roll Pillsbury™ refrigerated sugar cookie dough
  3. 1 cup Jif® Extra Crunchy Peanut Butter
  4. 1 1/4 cups toffee bits
  5. 1 bag (12 oz) semisweet chocolate chips (2 cups)
Instructions
  1. Heat oven to 350°F. Spray 15x10-inch pan with sides with Crisco® Original No-Stick Cooking Spray. Line bottom of pan with Reynolds® Parchment Paper. Finely chop 1/2 cup of the peanuts; set aside.
  2. Break up cookie dough into pan. With floured fingers press dough evenly in bottom of pan.
  3. In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until slightly melted; spread over dough. Sprinkle with remaining 2 cups peanuts and the toffee bits.
  4. Bake 20 to 25 minutes or until edges are golden brown. Sprinkle chocolate chips over bars; return to oven. Bake 1 minute or until chips soften; spread over bars. Sprinkle with reserved peanuts; press in lightly. Cool 30 minutes in pan on cooling rack. Refrigerate about 25 minutes or until chocolate is set. Cut into 8 rows by 6 rows. Store covered.
NUTRITION INFORMATION PER SERVING
  1. Calories 190, Total Fat 12g, Cholesterol 0mg, Sodium 115mg, Total Carbohydrate 17g, Fiber 1g, Sugar 8g, Protein 3g
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