Prep Time: 22 mins | Cook Time: 46 mins | Total Time: 1 hr 8 mins | Yield: 36 Servings | Serving Size: 1 bar
I love how these bars are so rich, gooey, and peanut buttery. Plus, it’s pretty easy to assemble with only a few ingredients. Filled with peanut butter cups and gooey peanut butter filling, these bars are without a doubt a true pleasure for all peanut butter lovers!
INGREDIENTS
1 c. unsalted butter, melted
3/4 c. granulated sugar
1 c. light brown sugar packed
2 large Eggs
1 tbsp pure vanilla extract
1 tsp baking soda
1/2 tsp salt
3 1/4 c. all-purpose flour
3/4 c. chocolate chips
30 Miniature Peanut Butter Cups
1 14 oz. can fat-free sweetened condensed milk
1/4 c. creamy peanut butter
How to make Peanut Butter Cup Gooey Cookie Bars
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: With foil, line a 9 x 13-inch baking pan and grease with cooking spray.
Step 3: Combine the melted butter with the sugars. Add in the eggs, a piece at a time, whisking until mixed. Stir in the vanilla extract, salt, and baking soda. Gradually add in the flour, then fold in the chocolate chips.
Step 4: Into a small bowl, pour the sweetened condensed milk. Add in the peanut butter and stir until smooth.
Step 5: In the prepared pan, press half of the cookie dough using your greased hands. Add the peanut butter cups on top.
Step 6: On top of the bottom layer, pour the sweetened condensed milk mixture, leaving around 1/4 inch edge around the pan. This way, the milk doesn’t touch the foil. Tear the rest of the cookie dough and scatter over the milk, then press to flatten using your hands.
Step 7: Place in the preheated oven and bake for about 30 to 35 minutes until the top of the bars is beginning to get golden brown. Remove from the oven and allow to cool completely before slicing into bars.
Step 8: Place the bars in an airtight container for up to 3 days or in the freezer for up to 1 month.
NOTE:
For the Peanut Butter Cups, you can either use 1 4-ounces bag of minis or 30 pieces miniatures.
NUTRITION FACTS:
Serving: 1bar | Calories: 206kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 635mg | Fiber: 1g | Sugar: 23g
Ingredients
- 1 c. unsalted butter, melted
- 3/4 c. granulated sugar
- 1 c. light brown sugar packed
- 2 large Eggs
- 1 tbsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 3 1/4 c. all-purpose flour
- 3/4 c. chocolate chips
- 30 Miniature Peanut Butter Cups
- 1 14 oz. can fat-free sweetened condensed milk
- 1/4 c. creamy peanut butter
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: With foil, line a 9 x 13-inch baking pan and grease with cooking spray.
Step 3: Combine the melted butter with the sugars. Add in the eggs, a piece at a time, whisking until mixed. Stir in the vanilla extract, salt, and baking soda. Gradually add in the flour, then fold in the chocolate chips.
Step 4: Into a small bowl, pour the sweetened condensed milk. Add in the peanut butter and stir until smooth.
Step 5: In the prepared pan, press half of the cookie dough using your greased hands. Add the peanut butter cups on top.
Step 6: On top of the bottom layer, pour the sweetened condensed milk mixture, leaving around 1/4 inch edge around the pan. This way, the milk doesn’t touch the foil. Tear the rest of the cookie dough and scatter over the milk, then press to flatten using your hands.
Step 7: Place in the preheated oven and bake for about 30 to 35 minutes until the top of the bars is beginning to get golden brown. Remove from the oven and allow to cool completely before slicing into bars.
Step 8: Place the bars in an airtight container for up to 3 days or in the freezer for up to 1 month.
Notes
For the Peanut Butter Cups, you can either use 1 4-ounces bag of minis or 30 pieces miniatures.
