Non-stick cooking spray
1 tube (18 ounces) refrigerated chocolate-chip cookie dough
2 large eggs
1 can (14 ounces) sweetened condensed milk
2 tablespoons fresh lime juice
1 can (8 1/2 ounces) sliced pears, well drained, blotted dry and coarsely chopped
1 can (8 1/2 ounces) sliced peaches, well drained, blotted dry and coarsely chopped
1/2 cup chopped pecans or walnuts
1/2 cup shredded coconut
1/2 cup packed brown sugar
2 tablespoons butter, melted
1 cup butterscotch chips
1/4 cup light cream

Heat oven to 350°F. Grease a 9x13-inch baking pan with non-stick cooking spray.

Press cookie dough evenly into bottom of pan. Bake until firm to the touch and browned at the edges, about 15 minutes.

Meanwhile, beat eggs until creamy. Beat in condensed milk and lime juice.

In another bowl mix pears, peaches, pecans, coconut, brown sugar and butter, crumbling the sugar with your fingers.

With a rubber spatula, spoon egg mixture onto cookie crust and spread almost to the edges. Sprinkle pear-peach mixture evenly over top.

Bake until egg mixture is set, about 25 minutes. Cool on a wire rack for 15 minutes.

Place butterscotch chips and cream in a medium, microwave-safe bowl. Microwave on high for 30 to 40 seconds; stir until smooth; pour over cookies. Let cookies cool to room temperature. Refrigerate until solid. Cut into 32 bars to serve.

Submitted by: Canned Food Fan