Sweet and Salty Crunch Bars
Surprise! Refrigerated peanut butter cookies marry with shoestring potatoes and peanuts for a trendy sweet 'n salty taste sensation.
Parchment Paper With Stay Flat Dispensing
Heat oven to 350°F. Line a 9- or 8-inch square pan with Reynolds® Parchment Paper. 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.
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.
Spoon and carefully spread mixture over crust. Crumble remaining half of dough over top. Sprinkle with coconut.
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.
- Contest Name: Bake-Off® Contest 40, 2002
- Contestant Name: Cheryl Scott
- City: Shaker Heights
- State: OH