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Bake-Off® Contest 46, 2013
Fuquay-Varina, North Carolina

Malted Milk Ball Peanut Butter Cream Squares

Summer ice box dessert? Try this one that's ready to serve a crowd.

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  • prep time 20 min
  • total time 2 hr 50 min
  • ingredients 7
  • servings 24
 

Ingredients

1
roll Pillsbury® refrigerated peanut butter cookie dough
1
cup heavy whipping cream
1
can Pillsbury® Creamy Supreme® Vanilla Flavored Frosting
2
cups Jif® Creamy Peanut Butter
1
jar (7 oz) marshmallow creme
2
cups coarsely chopped malted milk balls
1/2
cup chocolate flavored syrup

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Break up cookie dough and press evenly in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
  • 2 In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
  • 3 In large bowl, beat frosting and peanut butter with electric mixer on medium speed until well blended. Carefully fold whipped cream, marshmallow creme and 1 1/2 cups of the malted milk balls into peanut butter mixture. Spoon and spread mixture over cooled cookie crust. Refrigerate 2 hours or until cream layer is set. Cut into 6 rows by 4 rows.
  • 4 To serve, place cream squares on dessert plates. Drizzle each with 1 teaspoon of the chocolate-flavored syrup. Sprinkle with remaining chopped malted milk balls. Store covered in refrigerator.
  • 1 Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Break up cookie dough and press evenly in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
  • 2 In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
  • 3 In large bowl, beat frosting and peanut butter with electric mixer on medium speed until well blended. Carefully fold whipped cream, marshmallow creme and 1 1/2 cups of the malted milk balls into peanut butter mixture. Spoon and spread mixture over cooled cookie crust. Refrigerate 2 hours or until cream layer is set. Cut into 6 rows by 4 rows.
  • 4 To serve, place cream squares on dessert plates. Drizzle each with 1 teaspoon of the chocolate-flavored syrup. Sprinkle with remaining chopped malted milk balls. Store covered in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
200),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
7g,
7%
Trans Fat
2g
2%
),
Cholesterol
15mg
15%;
Sodium
260mg
260%;
Total Carbohydrate
44g
44%
(Dietary Fiber
1g
1%
  Sugars
14g
14%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Jif and Simply Jif are trademarks of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013