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Candy-Topped Creamy Peanut Butter Bars

Source of Recipe

Pillsbury


Recipe Introduction

Easy Pillsbury® Create 'n Bake® refrigerated cookie dough forms the crust in a simply delicious bar. Layer on the peanutty filling and chocolaty topping, and you're in for a treat! Prep Time: 30 Min Total Time: 2 Hr 20 Min Makes: 36 bars

List of Ingredients

1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies
3/4 cup butter or margarine, softened
1/2 cup peanut butter
2 cups powdered sugar
2 tablespoons milk
1 cup salted peanuts
1 cup semisweet chocolate chips
1/4 cup whipping cream
1/2 cup miniature candy-coated chocolate baking bits
2 teaspoons colored sprinkles


Recipe

1. Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 16 minutes or until light golden brown. Cool completely, about 30 minutes.

2. In medium bowl, beat 1/2 cup of the butter, the peanut butter, powdered sugar and milk until smooth. Stir in peanuts. Spread mixture over cooled crust.

3. In 1-quart saucepan, cook chocolate chips and remaining 1/4 cup butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 10 minutes.

4. Stir whipping cream into chocolate mixture until well blended. Spread over peanut butter mixture. Immediately sprinkle baking bits over chocolate. Refrigerate until chocolate is set, about 1 hour. For bars, cut into 6 rows by 6 rows. Store bars in refrigerator.

High Altitude (3500-6500 ft): Bake crust 16 to 19 minutes.

Notes: You can choose to use a mixer to beat the peanut butter mixture, or a spoon will work, too.

Make this even speedier--use crunchy peanut butter and omit the peanuts.

NUTRITION INFORMATION:
1 Serving: Calories 210 (Calories from Fat 110); Total Fat 13g (Saturated Fat 5g, Trans Fat 1/2g); Cholesterol 15mg; Sodium 100mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 16g); Protein 3g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 1 1/2

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