Chocolate-Topped Peanut-Toffee Bars

 

1

pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix

3

tablespoons vegetable oil

1

tablespoon water

1

egg

1

cup butter, cut into small pieces

1

cup packed brown sugar

1 1/2

cups lightly crushed potato chips

1

cup salted peanuts

1

bag (12 oz) semisweet chocolate chips (2 cups)

• 1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• 2 In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set.
• 3 Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.
• 4 Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.
• 5 Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 8 rows by 4 rows. Store covered at room temperature.