I had borrowed two extra cake pans from the neighbor in order to create my two different colored Gender Reveal Cakes – you’ll read the story in a few days – both berry cakes were fabulous.
Anyway, I needed SIX cake pans for the project, and only had four at home.
My neighbors across the hall are always so kind and happy to oblige and accommodate – knowing full well that they will receive some sort of treat in return. (In all honesty, I love them so much!)

Thus, to return the favor of the cake pan lending, I opted to fill those babies with cookie pie – or cookie bars:

Peanut Butter Butterscotch Chocolate Chip Cookie Bars.

OMG! Peanut butter – yes, butterscotch chips – yum, chocolate chips – of course, and then MORE peanut butter in the form of chips – WOWZA! This was all baked into a huge cookie pie (well, two) and then sliced into pie shaped “bars.” 🤤

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Peanut Butter Butterscotch Chocolate Chip Cookie Bars

2 sticks (1 cup) Crisco or butter, room temperature (or even a little softer)
1 cup smooth peanut butter
4 large eggs
2 cups sugar
2 tsp. vanilla extract
2 tsp. baking soda
2 tsp. baking powder
1 tsp. sea salt
3 1/4 cups all purpose flour
10 oz. peanut butter chips
10 oz. butterscotch chips
10 oz. milk chocolate chips

Line two 9″ cake pans with parchment paper and preheat the oven to 350 degrees.

Cream together the Crisco (butter), peanut butter, eggs, sugar, and vanilla until smooth. Add the baking soda and powder and then salt. Mix well. Fold in the flour until well combined. Then, fold in the chips to form a well combined cookie dough.

Press into the two prepared pans.

Bake for 30-40 minutes, until golden brown.

Remove from the oven and allow to cook for several hours until still a touch warm, but very well set.

Lift the parchment from the pans and slice into wedges to serve!