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Cut cookie dough into 1/8-inch slices. Arrange slices in bottom of the prepared pan. Using floured fingers, press dough evenly in pan to form crust.

Bake for 8–11 minutes or until light golden brown and slightly puffed. Remove pan from oven and sprinkle peanuts, butterscotch chips, and toffee bits over warm base Combine caramel topping and flour. in a small bowl; blend well. Drizzle caramel mixture evenly over peanut layer.

Bake for an additional 15–18 minutes or until topping is set and golden brown. Remove from oven and cool completely. Cut into bars.

MAKES 36 BARS.

Baker’s Note

Milk or semisweet chocolate chips may be substituted for the butterscotch chips.

PEANUT BUTTER AND STRAWBERRY JAM BARS

These old-fashioned bar cookies combine the best of peanut butter and strawberry jam in one delicious mouthful—comfort food to the max.

1 (16.5-ounce) roll refrigerated sugar cookie dough, well chilled

1 (14-ounce) can sweetened condensed milk

1 cup creamy-style peanut butter

1 teaspoon vanilla extract

3 large egg yolks

2/3 cup strawberry jam or preserves

Preheat oven to 350°F. Spray a 13 x 9-inch pan with nonstick cooking spray or line with foil.

Cut cookie dough into ¼-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust. Bake for 10–14 minutes or until light golden brown (dough will appear slightly puffed). Remove from oven.

Meanwhile, combine the sweetened condensed milk, peanut butter, vanilla, and egg yolks in a medium bowl; mix until smooth. Spoon and carefully spread milk mixture evenly over crust; dollop with spoonfuls of jam and swirl slightly with the tip of a knife.

Return to oven; bake for an additional 20– 25 minutes or until just set. Remove from oven and cool completely. Cut into bars.

MAKES 36 BARS.

PEANUT BUTTER BLONDIES

Can the butterscotch blondie be made better? For peanut butter fiends, the answer is a resounding yes and involves merely stirring some peanut butter into the batter. Delicious!

1 (18.25-ounce) package yellow cake mix

1/3 cup butter, melted

2 large eggs

3 teaspoons vanilla extract, divided

2/3 cup plus 1 tablespoon creamy peanut butter (not natural style), divided

1 cup powdered sugar

2–3 tablespoons milk

Preheat oven to 350°F (or 325°F for dark-coated metal pan). Position oven rack in middle of oven. Set aside a 13 x 9-inch baking pan.

Combine the cake mix, melted butter, eggs, and 1 teaspoon vanilla extract in a large bowl with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape down the sides of the bowl. Increase the mixer speed to medium and beat for 1 to 2 minutes more or until batter is smooth and very thick. Stir in 2/3 cup peanut butter with a wooden spoon.

Spoon the dough into the ungreased 13 x 9-inch pan; spread evenly with rubber spatula or fingers (dough will puff and spread as it bakes).

Bake for 22–25 minutes until just set at center (do not overbake). Transfer to a wire rack and cool completely.

Whisk the powdered sugar, remaining vanilla extract, and remaining peanut butter in a small bowl until blended, adding enough milk to make drizzling consistency; drizzle over cooled bars. Cut into bars or squares.

MAKES 24 LARGE OR 36 SMALL BARS.

Variations:

CHOCOLATE-CHIP PEANUT BUTTER BLONDIES: Prepare as directed above but add 1 cup semisweet or milk chocolate chips to the batter along with the peanut butter.

PEANUT BUTTER BLONDIES DELUXE: Prepare as directed above but add 1 cup peanut butter baking chips to the batter along with the peanut butter. After drizzling blondies with icing, sprinkle with 2/3 cup chopped peanuts.

PEANUT BUTTER-CHOCOLATE GOOEY CHESS SQUARES

Holy moly. Yes, the combination of chocolate and peanut butter is a match made in heaven, but it has never been quite so good as in these gooey bars. Part cake, part cookie, they are 100 percent scrumptious.

1 cup (2 sticks) butter, divided

1 (18.25-ounce) package chocolate cake mix