Chocolate Toffee Peanut Butter Crunch Bars
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Servings: 48 bars
- Course: Dessert
Reynolds Kitchens tip
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- 2 1/2 cups dry roasted peanuts
- 1 roll Pillsbury™ refrigerated sugar cookie dough
- 1 cup Jif® Extra Crunchy Peanut Butter
- 1 1/4 cups toffee bits
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
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.
BREAK up cookie dough into pan. With floured fingers press dough evenly in bottom of pan.
MICROWAVE peanut butter uncovered on High 15 to 20 seconds or until slightly melted in a small microwavable bowl; spread over dough. Sprinkle with remaining 2 cups peanuts and the toffee bits.
BAKE20 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.
Jif and Simply Jif are trademarks of The J.M. Smucker Company
Crisco is a trademark of The J.M. Smucker Company
Bake-Off is a registered trademark of General Mills ©2014
Contest Name: Bake-Off® Contest 47, 2014
Contestant Name: Joanne Opdahl
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