Preheat your oven to 350°F and spray a large sheet pan (12×17 inches) with non-stick cooking spray. In a large bowl, mix together butter, granulated sugar and brown sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. In a separate bowl, whisk together flour, baking soda and salt, then gradually mix into the wet ingredients until combined.

Divide the dough into 4 portions:

1. Fold in diced Justin’s White Chocolate Peanut Butter Cups and crushed candy canes into one portion, then press into one-fourth of the sheet pan.
2. Mix Justin’s Dark Chocolate Peanut Butter Candy Pieces into the second portion and press into another fourth of the pan.
3. Add chopped Justin’s Mini Dark Chocolate Peanut Butter Cups and sprinkles and press into the one-fourth of the pan.
4. Mix Justin’s Classic Peanut Butter into the dough and press into the remaining fourth of the pan. 

Bake for 18-22 minutes, until edges are golden and center is set. Cool for 15 minutes, slice and serve. Store in an airtight container for up to 5 days.