Chocolate Butterscotch Cookie Bars
These cookies are a snap to put together with a crescent roll crust, chocolate, butterscotch and white chocolate chips, honey roasted peanuts and sweetened condensed milk then baked into a melt in your mouth batch of cookie bars!
Equipment
- 9" x 13" baking dish
- parchment paper
Ingredients
- 1 can crescent rolls dough or 1 crescent roll sheet
- 1 can 14 oz. sweetened condensed milk
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1 cup white chocolate chips
- 1 cup honey roasted peanuts
Instructions
- Preheat oven to 375 degrees
- Spray a 9" x 13" baking dish with cooking oil spray
- Line dish with a sheet of parchment paper long enough to cover and extend over the ends of the dish
- Unroll dough onto parchment paper in the baking dish, stretching to fit the rectangular bottom of dish. Seal any perforations or tears
- Put dish into oven for 5 minutes to partially cook the dough crust
- Next sprinkle the partially cooked dough evenly with chips and nuts
- Slowly pour milk over all letting it seep into all the nooks and crannies
- Return to oven for 20-25 minutes until golden and bubbly.
- Cool for 1/2 hour, then lift cookies out of dish by holding parchment on both ends. Place onto a paper towel or a towel {paper is greasy on the bottom} and put in refrigerator to continue to cool and set up.
- When cookies are completely cool, cut into bars or squares. Keep covered at room temperature or refrigerate. I cut mine into 24 squares. The number of cookies depends on the size of your bars