Peanut Butter-Chocolate Chip Cookie Bars

Chocolate and peanut butter together again in a luscious cookie bar made easy with refrigerated cookie dough.

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Servings 24

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( 33 ) Ratings

33 Ratings

5 Stars 10%

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Member Reviews ( 3 )

f58c8757-c29d-4344-8848-3279a98fa06b

ingredients 6
Prep Time 15 min
Total Time 1 hr 5 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1: cup creamy peanut butter

1/2: cup vanilla whipped ready-to-spread frosting (from 12-oz container)

1: teaspoon oil

1/4: cup semisweet chocolate chips

1/4: cup miniature candy-coated milk chocolate baking bits

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Directions

1 Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. Press dough evenly in bottom of pan to form crust. Bake 14 to 18 minutes or until golden brown. Cool 5 minutes.
2 Meanwhile, in medium bowl, mix peanut butter, frosting and oil until well blended.
3 Spread peanut butter mixture over warm crust. Place chocolate chips in small resealable food storage plastic bag; seal bag. Microwave on High 1 to 2 minutes or until melted. Snip very small hole in one corner of bag; squeeze bag to drizzle chocolate over peanut butter mixture. Sprinkle baking bits evenly over top. Let stand until chocolate is set, at least 30 minutes. For bars, cut into 6 rows by 4 rows.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar

Calories: 190
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 3g, 3% Trans Fat 1g 1% ),
Cholesterol: 0mg; 0%;
Sodium: 115mg; 115%;
Total Carbohydrate: 19g; 19%
(Dietary Fiber 0g 0% Sugars 13g 13% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

1/2 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; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Amy12053

report Posted Aug. 18, 2012 7:25 PM

Looks great, we are just waiting for it to cool to try it. I used kaylee605's advice and used the 11x7 pan. I think it really would have been to thin otherwise.

kaylee605

report Posted May. 14, 2011 9:18 PM

i thought it worked better in an 11x7 pan, made the cookie layer a little thicker. otherwise the peanut butter is a little overwhelming. also can be made without the chocolate drizzle, i didn't use it the 2nd time i made it. overall, everyone loved them and they were easy.

Joyfulinthekitchen

report Posted Mar. 17, 2011 7:09 PM

Love the idea, but.... when I went to put the peanut butter frosting on the cookie, it was too thick and would not spread. I popped the cookie, with lumps of peanut butter frosting, back in the oven for a few minutes and it still would not soften up. Practically tore up the whole cookie base trying to frost the thing.