- 1 (16.5 ounce) package Pillsbury® Create 'n Bake® refrigerated peanut butter cookies
- 1 cup butterscotch chips
- 1/4 cup semisweet chocolate chips
- 1/4 cup peanut butter
- 1 1/4 cups shoestring potatoes
- 1/4 cup lightly salted peanuts
- 1/2 cup coconut
- Heat oven to 350 degrees F. Spray 9- or 8-inch square pan with cooking spray. 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.