Chocolate Chip-Peanut Butter Squares

(154)

22 reviews

Try These Next

Layer refrigerated cookie dough and sweetened peanut butter for a batch of irresistible choco-peanut bars.

Bake-Off® Contest 38, 1998

Barry Garcia

West Palm Beach, Florida

1 Heat oven to 350°F. In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended.
2 Cut cookie dough in half. In ungreased 8- or 9-inch square pan, break up half of dough. With floured fingers, press dough evenly in bottom of pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle remaining half of cookie dough over peanut butter mixture. Carefully spread as evenly as possible.
3 Bake 30 to 35 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate 1 hour or until chilled. For bars, cut into 4 rows by 3 rows. Serve chilled or at room temperature.

1 Heat oven to 350°F. In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended.
2 Cut cookie dough in half. In ungreased 8- or 9-inch square pan, break up half of dough. With floured fingers, press dough evenly in bottom of pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle remaining half of cookie dough over peanut butter mixture. Carefully spread as evenly as possible.
3 Bake 30 to 35 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate 1 hour or until chilled. For bars, cut into 4 rows by 3 rows. Serve chilled or at room temperature.

Did you know? Pillsbury has a gluten free cookie dough.

1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;

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

Comments + Recipe Twists