Instructions

• Preheat oven to 350°F. Line a 9x13-inch pan with foil and spray the foil with cooking spray.
• Coarsely chop the 14 Nutter Butter cookies and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream 2 cups brown sugar and 1/2 cup (1 stick) butter until combined and slightly fluffy. Scrape down the bowl as needed.
• Add the 2 eggs (one at a time) and 1 tablespoon vanilla extract; beat until combined.
• Add 1 teaspoon baking powder, 1/4 teaspoon salt, and 2 cups flour. Mix on low speed just until the flour is incorporated and no large streaks remain.
• Stir in 1/2 cup butterscotch chips, 1/2 cup peanut butter chips (from the bag), and the coarsely chopped Nutter Butter cookies until evenly distributed.
• Spray your hands or a spatula with cooking spray and press the sticky dough evenly into the prepared 9x13 pan.
• Bake at 350°F for 23 minutes. The edges should be set but the center may still be slightly jiggly — avoid overbaking.
• Remove the pan from the oven and immediately sprinkle the remaining peanut butter chips (about 1 1/2 cups from the bag) evenly over the hot bars. Return the pan to the oven for 2 minutes to soften the chips.
• Remove the pan again and carefully spread the softened/melting peanut butter chips over the top to create a frosting. Sprinkle with your chosen sprinkles while the topping is soft.
• Let the bars cool completely in the pan on a wire rack so they firm up, then lift out using the foil and slice into squares.