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Nutty Chocolate Pretzel Bars




Source of Recipe


Pillsbury


Recipe Introduction


Looking for a dessert recipe that has it all? This one is baked in a convenient 13x9-inch pan. It uses refrigerated sugar cookies, and it's loaded with favorite extras!


List of Ingredients




1 (10-oz.) can deluxe salted mixed nuts (coarsely chop Brazil nuts)
1 (18-oz.) pkg. Pillsbury® Refrigerated Sugar Cookies
1 cup toffee bits
1 1/2 cups milk chocolate chips
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
1 cup coarsely chopped salted pretzels
1 oz. vanilla candy coating, chopped, or 2 tablespoons white vanilla chips


Recipe



Preparation Directions:
1. Heat oven to 375°F. Spray 13x9-inch pan with nonstick cooking spray. Spread nuts in bottom of sprayed pan. Cut cookie dough into 1/2-inch slices; place over nuts in pan. With floured fingers, press to form crust. Sprinkle toffee bits over crust; press in lightly.
2. Bake at 375°F. for 20 to 25 minutes or until golden brown. Cool 30 minutes.
3. In large microwave-safe bowl, combine chocolate chips and butterscotch chips. Microwave on HIGH for 1 1/2 to 2 minutes or until melted, stirring every 30 seconds until smooth. Add peanut butter; stir until well blended. Fold in pretzels. Spread mixture evenly over baked crust.
4. Place candy coating in small microwave-safe bowl. Microwave on HIGH for 30 to 60 seconds or until melted, stirring every 15 seconds until smooth. Drizzle over bars. Refrigerate 30 minutes or until chocolate is set. Cut into bars.