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Creamy Peanut Butter Filled Bars

Whip up a batch of yummy bars with the help of a Betty Crocke® cookie mix.

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( 27 Ratings)

27 Ratings

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4 Stars 30%

3 Stars 26%

2 Stars 11%

1 Stars

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Prep Time 30 min
Total Time 1 hr 30 min
Servings 36

Ingredients

1: pouch Betty Crocker® chocolate chip cookie mix

: Butter and egg called for on cookie mix pouch

2: cups powdered sugar

1/2: cup peanut butter

2: tablespoons milk

1: cup honey roasted peanuts

1: cup semisweet chocolate chips

1/4: cup butter

1/4: cup whipping cream

1: tablespoon Betty Crocker® candy sprinkles

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Directions

1 Make cookie dough as directed on package. Press dough into bottom of ungreased 13x9-inch pan. Bake at 375°F for 12 to 14 minutes. Cool.
2 Mix powdered sugar, peanut butter and milk with electric mixer on medium speed until smooth. Stir in peanuts. Spread mixture over cookie crust.
3 In 1-quart saucepan, heat chocolate chips and butter over low heat, stirring frequently until melted and smooth. Remove from heat; stir in whipping cream until blended. Spread evenly over peanut butter mixture. Top with sprinkles. Refrigerate 1 hour or until set.

EXPERT TIPS

Expert Tips

You can freeze these bars tightly covered for up to two months.

To cut bars easily, line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Use foil to lift bars from pan, and pull foil from sides of bars before cutting.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar

Calories: 200
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 100mg; 100%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 1g 1% Sugars 17g 17% ),
Protein: 3g; 3%

% Daily Value*:

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

Exchanges:

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