Betty Crocker Holiday Cookies 2007 - (Page 50) Chocolate-Topped Peanut-Toffee Bars Prep Time: 30 Minutes Start to Finish: 3 Hours 15 Minutes Servings: 32 bars Cookie BaSe 4. Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature. High altitude (3500-6500 ft): In step 1, bake 12 minutes. In step 4, return to oven for 3 minutes Nutrition Information Per Serving: 1 Bar: Calories 260 (Calories from Fat 140); Total Fat 16g (Saturated Fat 7g); Cholesterol 20mg; Sodium 150mg; Total Carbohydrate 26g (Dietary Fiber 1g); Protein 3g 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix 3 tablespoons vegetable oil 1 tablespoon water 1 egg Filling 1 1 1½ 1 cup butter, cut into small pieces cup packed brown sugar cups lightly crushed potato chips cup salted peanuts ToPPing 2 cups semisweet chocolate chips (12 oz) 1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set. 2. Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly. 3. Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly. Tips » DID You KNow? Anna Ginsberg, of Austin, Texas, won the $5,000 Grand Prize for this recipe in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. SuCCeSS HINt Refrigerating the bars for 30 minutes sets the chocolate so cutting and serving are a snap. 50 Betty Crocker Holiday Cookies
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