Peanut Butter Cookie Bark

Enjoy this chocolate bark made using Pillsbury® Refrigerated Peanut Butter Cookies and Golden Grahams® Cereal – a delicious dessert.

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  • prep time 35 min
  • total time 5 hr 20 min
  • ingredients 7
  • servings 40
 

Ingredients

4
cups Golden Grahams™ Cereal
1
cup unsalted butter or butter
1
cup packed light brown sugar
1
(18-oz.) roll Pillsbury™ Refrigerated Peanut Butter Cookies
1
(12-oz.) bag semisweet chocolate chips
1
cup peanut butter chips
1/2
cup chopped peanuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line 15x10x3/4-inch pan with heavy-duty foil, extending foil over sides of pan. In blender or food processor, blend or process cereal until fine crumbs form.
  • 2 In 2-quart saucepan, melt butter and brown sugar over medium-high heat 3 to 5 minutes, stirring frequently, until mixture boils and coats back of spoon. Remove from heat. Add cereal crumbs; stir until well combined. Spread and press evenly in foil-lined pan.
  • 3 Bake at 350°F. for 7 minutes. Meanwhile, cut cookie dough into 16 slices.
  • 4 Remove pan from oven. With hands, flatten cookie slices slightly; arrange on hot cereal mixture in 4 rows of 4 slices each. Let stand 2 to 3 minutes to soften dough (heat from cereal mixture will allow unbaked cookies to become warm and easier to spread). With spatula, press and carefully spread dough evenly over cereal mixture. Return to oven; bake 12 to 14 minutes or until puffed and golden brown.
  • 5 Remove pan from oven. Sprinkle chocolate chips evenly over top. Return to oven; bake an additional minute. Remove pan from oven; spread softened chocolate chips over cookie layer. Sprinkle peanut butter chips evenly over chocolate. Return to oven; bake an additional minute.
  • 6 Remove pan from oven. With small metal spatula or knife, lightly swirl melted peanut butter chips over chocolate. Sprinkle peanuts over top; press in lightly. Cool 30 minutes. Refrigerate 4 hours.*
  • 7 With foil, lift bark from pan; break into 2-inch pieces. Store in refrigerator.
  • 1 Heat oven to 350°F. Line 15x10x3/4-inch pan with heavy-duty foil, extending foil over sides of pan. In blender or food processor, blend or process cereal until fine crumbs form.
  • 2 In 2-quart saucepan, melt butter and brown sugar over medium-high heat 3 to 5 minutes, stirring frequently, until mixture boils and coats back of spoon. Remove from heat. Add cereal crumbs; stir until well combined. Spread and press evenly in foil-lined pan.
  • 3 Bake at 350°F. for 7 minutes. Meanwhile, cut cookie dough into 16 slices.
  • 4 Remove pan from oven. With hands, flatten cookie slices slightly; arrange on hot cereal mixture in 4 rows of 4 slices each. Let stand 2 to 3 minutes to soften dough (heat from cereal mixture will allow unbaked cookies to become warm and easier to spread). With spatula, press and carefully spread dough evenly over cereal mixture. Return to oven; bake 12 to 14 minutes or until puffed and golden brown.
  • 5 Remove pan from oven. Sprinkle chocolate chips evenly over top. Return to oven; bake an additional minute. Remove pan from oven; spread softened chocolate chips over cookie layer. Sprinkle peanut butter chips evenly over chocolate. Return to oven; bake an additional minute.
  • 6 Remove pan from oven. With small metal spatula or knife, lightly swirl melted peanut butter chips over chocolate. Sprinkle peanuts over top; press in lightly. Cool 30 minutes. Refrigerate 4 hours.*
  • 7 With foil, lift bark from pan; break into 2-inch pieces. Store in refrigerator.

EXPERT TIPS

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Expert Tips

*Bark can be cut into bars after refrigerating for 1 hour.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
),
Cholesterol
15mg
15%;
Sodium
100mg
100%;
Total Carbohydrate
20g
20%
(Dietary Fiber
1g
1%
  Sugars
13g
13%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.