Recipe courtesy of Pillsbury Bake-Off
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Total:
30 min
Prep:
5 min
Cook:
25 min
Yield:
20 bars
Level:
Easy

Ingredients

Directions

Heat oven to 350 degrees F. Spray 9 or 8-inch square pan with nonstick cooking spray. Cut cookie dough in half crosswise. With floured fingers, press half of dough in bottom of sprayed pan. Bake at 350 for 6 to 12 minutes or until edges are light golden brown. Remove partially baked crust from oven. Cool 10 minutes. While crust is cooling, in medium microwave-safe bowl, combine butterscotch chips, chocolate chips and peanut butter. Microwave on Medium for 1 to 1 1/2 minutes 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. Return to oven; bake an additional 12 to 22 minutes or until set and golden brown. Cool 30 minutes. Refrigerate 30 minutes or until firm. Cut into bars.

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