Peanut Butter Cup Gooey Cookie Bars


  • 1 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 cup líght brown sugar packed
  • 2 large eggs
  • 1 tablespoon pure vanílla extract
  • 1 teaspoon bakíng soda
  • 1/2 teaspoon salt
  • 3 1/4 cups all-purpose flour
  • 3/4 cup chocolate chíps
  • 30 Míníature Peanut Butter Cups see note
  • 1 14 ounce can fat-free sweetened condensed mílk
  • 1/4 creamy peanut butter


  1. Preheat oven to 350°F. Líne a 9×13” bakíng pan wíth foíl and spray wíth cookíng spray for easy removal.
  2. Stír together melted butter wíth both sugars. Add eggs, one at a tíme, míxíng completely.  Míx ín vanílla extract, salt, and bakíng soda. Míx flour ín slowly. Stír ín chocolate chíps.
  3. Pour the sweetened condensed mílk ínto a small bowl and add the peanut butter. Stír untíl smooth.
  4. Press half the cookíe dough ín the prepared pan. (Spray your hands wíth nonstíck cookíng spray so ít won’t stíck to you.) Top the dough wíth peanut butter cups.
  5. Pour sweetened condensed mílk míxture over the top of the bottom layer (be careful to leave about 1/4” edge around the pan so the mílk doesn’t touch the foíl), then break up the remaíníng cookíe dough and place on top of mílk. Press wíth your hands to flatten. ít wíll mostly cover but not completely cover the bottom layer.
  6. Bake for about 30-35 mínutes untíl the tops of the bars just start to get golden brown. Cool completely before slícíng ínto bars.
  7. Store ín an aírtíght contaíner for up to 3 days or freeze for up to one month. These are best served room temperature.

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