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Sweet and Salty Crunch Bars

  • Prep Time: 20 minutes
  • Cook Time: 12 - 22 minutes
  • Servings: 16
  • Course: Dessert

Surprise! Refrigerated peanut butter cookies marry with shoestring potatoes and peanuts for a trendy sweet 'n salty taste sensation.

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  • 1 roll Pillsbury™ refrigerated peanut butter cookie dough 
  • 1 cup butterscotch chips 
  • 1/4 cup semisweet chocolate chips 
  • 1/4 cup peanut butter 
  • 1 1/4 cups shoestring potatoes (from 1 3/4-oz can) 
  • 1/4 cup lightly salted peanuts 
  • 1/2 cup coconut 


Step 1

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.

Step 2

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.

Step 3

Spoon and carefully spread mixture over crust. Crumble remaining half of dough over top. Sprinkle with coconut.

Step 4

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.

Pillsbury Bake-Off

Contest Name: Bake-Off® Contest 40, 2002

Contestant Name: Cheryl Scott

City: Shaker Heights

State: OH

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