Sweet and Savory Crunch Bars

Spray 9-inch square pan with cooking spray. Remove half of cookie dough from wrapper; re-wrap and refrigerate remaining dough until needed. Break up half of dough into pan; press evenly to form crust. Bake at 350°F., 10 - 12 minutes, or until edges are light golden brown.

Remove baked crust from oven; cool on wire rack 10 minutes. While cooling, combine peanut butter chips, chocolate chips and peanut butter in medium microwave-safe bowl. Cook in microwave on medium (50%) power, 1 to 1½ minutes, or until melted, stirring every 30 seconds until smooth. Gently stir in shoestring potatoes and peanuts.

Carefully spread peanut butter mixture over crust. Crumble remaining half of cookie dough on top; sprinkle with coconut. Pat down lightly.

Bake at 350° F, 20 to 25 minutes, or until top is golden brown. Cool on wire rack until firm, about 1 hour. Cut into bars; cool to room temperature.

Makes 20 bars.

High Altitude (above 3500'): After breaking up half of cookie dough into pan, stir or knead 2 tablespoons all purpose flour into dough until well blended. Increase first bake time to 12 to 14 minutes at 350°F. Before crumbling remaining half of dough onto top, stir or knead in 2 tablespoons all purpose flour until well blended. Increase second bake time to 20 to 30 minutes.

Courtesy of Carolyn Coughlin
Culinary Creations by Carolyn