i had a little difficulty with this recipe. i improvised with ingredients not exact (couldn't find peanut butter cookies, used a reece's cookie dough mix; used non-semisweet chocolate chips; didn't use butterscotch chips at all). first, the marshmallow creme is incredibly messy to work with. i tried to heat it up over the stove first, and had that burnt "smores" effect on the bottom. i tried to just smooth the creme on top of the cookie dough after it was cooked and cooled, but it was very difficult to spread. then, the chocolate chips didn't melt in the microwave -- instead they turned into a very crumbly dust. i added some water and stired, bringing it back to life -- it worked very well actually.

finally, finished product. i cut and tried one for a taste test, and actually wasn't happy with them at all. left them in the fridge overnight, and they taste 100% better, except they are incredibly sweet.

fluffy peanut butter bars
pillsbury kid's bake-off

1 package (18 ounce) pillsbury refrigerated peanut butter cookies
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips
1 cup marshmallow creme (from 7 ounce jar)

Heat oven to 350ºF. Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press dough in bottom of 13 x 9 inch pan. Bake for 13 to 18 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

In medium microwave-safe bowl, melt chocolate and butterscotch chips on HIGH for 1-1/2 to 2-1/2 minutes until chips are melted, stirring once half way through cooking. Stir until smooth.

Spread marshmallow creme over cooled brownies. Drizzle or spread with melted chips. Refrigerate 10 minutes to set chocolate mixture. Cut into bars. Store in refrigerator.

Yield: 20 servings