Ingredients
1
package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Oatmeal Raisin Cookie Dough (12 Count)
1
cup old-fashioned oats
1/2
cup coarsely chopped walnuts
1/2
cup flaked coconut
1/2
cup miniature semisweet chocolate chips
1/2
cup sweetened dried cranberries
1/4
cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
Preparation
Heat oven 350°F. Line 9-inch square pan with foil, extending foil 1 inch over 2 opposite sides of pan. Let cookie dough stand at room temperature 10 minutes to soften.
In a large bowl, break up cookie dough. Add oats, walnuts, coconut, chocolate chips and dried cranberries; mix with wooden spoon or knead with hands until well blended. Press mixture firmly in pan.
Bake 20 to 30 minutes or until golden brown; cool 15 minutes. Refrigerate 30 minutes. Remove bars from pan using edges of foil as handles. Cut into 6 rows by 3 rows.
In small microwavable bowl, microwave mocha cappuccino hazelnut spread on High 30 to 35 seconds or until melted. Pour spread into 1-quart resealable food storage plastic bag. Cut off tiny corner of bag; squeeze bag to drizzle spread over bars.
