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Loaded REESE’S Cookie Bars

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Loaded REESE’S Cookie Bars
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 16
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Peanut butter-chocolate candy lovers, waste no time in making these bars for yourself and anyone else who loves that classic flavor combination. These fun bars start with a base of Betty Crocker™ chocolate chip cookie mix that gets an extra chocolaty kick of HERSHEY'S cocoa, plus peanut butter chips and colored sprinkles. After that gets spread into a pan, the fun really starts: REESE'S PIECES candy and peanut butter-filled REESE'S baking cups are added on top before baking. Once they're out of the oven, a drizzle of melted peanut butter chips finishes these irresistibly fun and indulgent bars.
By Betty Crocker Kitchens
Updated Oct 7, 2019

Ingredients

  • 1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
  • 1/4 cup HERSHEY'S natural cocoa
  • 1/2 cup butter, softened
  • 2 tablespoons water
  • 1 egg
  • 1/2 cup plus 2 tablespoons REESE'S peanut butter chips (from 10-oz bag)
  • 2 tablespoons Betty Crocker™ Decorating Decors fall sprinkles (from 1.8-oz container)
  • 1/2 cup REESE'S baking cups and REESE'S PIECES candy (from 8.5-oz bag)

Steps

  • 1
    Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray.
  • 2
    In large bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms. Stir in 1/2 cup of the peanut butter chips and the sprinkles.
  • 3
    Using a metal spatula, evenly spread dough in pan. Sprinkle candies over top.
  • 4
    Bake 22 to 26 minutes or until set around edges. Cool 30 minutes.
  • 5
    In small microwavable bowl, microwave remaining 2 tablespoons peanut butter chips uncovered on Medium (50%) 1 minute; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Spoon melted chips into small resealable freezer bag; partially seal bag. Cut off small corner of bag; squeeze to drizzle over top of bar. Let stand about 1 hour or until drizzle is set. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    The secret for cutting bars easily is to line the pan with foil. Turn the pan upside down, and tear off a piece of foil longer than pan. Smooth foil around the pan bottom, then remove. Turn pan over, and gently fit shaped foil into pan. When it is time to cut the bars, just lift the baked bar with the foil out of the pan, peel back foil and cut. This also makes cleanup extra easy.
  • tip 2
    Since all microwaves vary, it's important to microwave your chips just until starting to melt, then stir until smooth to avoid overheating.

Nutrition

240 Calories, 12g Total Fat, 2g Protein, 32g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Bar
Calories
240
Calories from Fat
100
Total Fat
12g
18%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
190mg
8%
Potassium
50mg
1%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
5%
Sugars
21g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1/2 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; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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