Nutty Chocolate Pretzel Bars

1        can (10 oz) deluxe salted mixed nuts (coarsely chop Brazil nuts)

1        roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1        cup Hershey's® Bits O' Brickle® toffee bits

1 1/2  cups Hershey's® milk chocolate baking chips

1/3     cup Hershey's® butterscotch chips

1/3     cup JIF® Creamy Peanut Butter

1        cup coarsely chopped salted pretzels

1        oz vanilla candy coating, chopped, or 2 tablespoons Hershey's® premier white baking chips

• 1 Heat oven to 375°F. Spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray. Spread nuts in bottom of pan. Cut cookie dough into 1/2-inch slices; place over nuts in pan. With floured fingers, press to form crust. Sprinkle toffee bits over crust; press in lightly.
• 2 Bake 20 to 25 minutes or until golden brown. Cool 30 minutes.
• 3 In large microwavable bowl, microwave chocolate chips and butterscotch chips uncovered on High 1 1/2 to 2 minutes or until melted, stirring every 30 seconds until smooth. Add peanut butter; stir until well blended. Fold in pretzels. Spread mixture evenly over baked crust.
• 4 In small microwavable bowl, microwave candy coating uncovered on High 30 to 60 seconds, stirring every 15 seconds or until melted. Drizzle over bars. Refrigerate about 30 minutes or until chocolate is set. Cut into bars.