1/3 cup Jif® Extra Crunchy Peanut Butter
3 teaspoons Watkins™ Maple Extract
1 cup vanilla creamy ready-to-spread frosting
1/2 cup salted cocktail peanuts, coarsely chopped
2 tablespoons toffee bits
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 9-inch square pan with Crisco® Original No-Stick Cooking Spray. In large bowl, break up cookie dough. Add peanut butter and 2 teaspoons of the maple extract. Beat with electric mixer on low speed 1 to 2 minutes or until well blended. Press dough evenly in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely in pan on cooling rack, about 30 minutes. Meanwhile, in small bowl, mix frosting and remaining 1 teaspoon maple extract until smooth. In another small bowl, mix peanuts, toffee bits and 1/2 teaspoon salt. Spread frosting evenly over cooled bars. Sprinkle with peanut mixture; press in lightly. Refrigerate about 30 minutes before cutting. Cut into 4 rows by 4 rows. Store covered.