Makes: 36 bars Get a head start on the classic coconut-chocolate-butterscotch layered bars with a crust made with easy Pillsbury® cookie dough.
1 roll (18 oz) Pillsbury® refrigerated chocolate chip cookies 1/2 cup chocolate cookie crumbs 1 bag (11 oz) butterscotch chips 1 1/2 cups flaked coconut 1/2 cup chopped walnuts 1 can (14 oz) sweetened condensed milk (not evaporated)
1. Heat oven to 350°F. Line 13x9-inch pan with heavy-duty foil, extending foil over sides of pan. Spray bottom and sides of foil with nonstick cooking spray or grease foil. Break up cookie dough into sprayed foil-lined pan. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Sprinkle cookie crumbs evenly over crust. Top evenly with butterscotch chips, coconut and walnuts. Drizzle condensed milk over top.
3. Bake 30 to 40 minutes or until edges are golden brown. (Center will not be set.) Cool completely, about 2 hours. Use foil to lift bars from pan. For bars, cut into 6 rows by 6 rows.
