Ingredients
- 18 ounces refrigerated sugar cookie dough
- 1 can (10 ounce) mixed nuts, (unsalted coarsely chopped)
- 1/2 cup butterscotch baking pieces (or semisweet chocolate pieces)
- 1/2 cup mixed dried fruit (bits, coarsely chopped dried apricots, or golden raisins - optional)
- 1/2 cup shredded coconut
How to Make
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Step 1: Lightly grease a 9X9X2-inch baking pan; set aside.
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Step 2: In a large mixing bowl stir sugar cookie dough with a wooden spoon until soft.
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Step 3: Add nuts, butterscotch or chocolate pieces, and, if using, dried fruit. Stir until well mixed.
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Step 4: Pat dough evenly into the prepared pan. Sprinkle coconut over top, pressing in lightly.
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Step 5: Bake in a 350 degree F oven about 30 minutes or until a wooden toothpick inserted near center comes out clean.
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Step 6: Cool completely in pan on a wire rack.
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Step 7: Cut into bars.
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Step 8: Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
We hope you enjoy this recipe!
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