Ingredients

• 1 (18-oz.) pkg. Pillsbury? 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 (from 1 3/4-oz. can)
• 1/4 cup lightly salted peanuts
• 1/2 cup coconut

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Instructions

1. Heat oven to 350?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?F. 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.;