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Peanut Butter and Potato Chip Layered Cookie Bars

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  • Prep 15 min
  • Total 1 hr 10 min
  • Servings 16
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Put a twist on traditional layered cookie bars with creamy peanut butter and potato chips—a sweet and salty treat perfect for potlucks.
By Cindy Ensley
Updated Sep 20, 2016
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  • 1 1/2 cups graham cracker crumbs (about 1 sleeve of graham crackers)
  • 1/3 cup unsalted butter, melted
  • 3 tablespoons creamy peanut butter
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 1 1/4 cup crushed salted kettle-style potato chips
  • 1 cup unsweetened coconut flakes
  • 1 cup peanut butter chips
  • 3/4 cup miniature chocolate chips


  • 1
    Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper allowing paper to hang over 2 sides of pan. Spray paper with cooking spray. Secure overhanging paper with metal binder clips.
  • 2
    In medium bowl, stir together graham cracker crumbs and butter until well combined. Press evenly in bottom of pan. Set aside.
  • 3
    In small microwavable bowl, microwave peanut butter on High about 30 seconds until slightly melted. Add condensed milk; stir to combine.
  • 4
    Layer half each of the potato chips, coconut flakes, peanut butter chips and chocolate chips on cracker base. Repeat with remaining chips and flakes. Pour peanut butter-condensed milk mixture as evenly as possible over layered toppings.
  • 5
    Bake in center of oven 20 to 25 minutes or until condensed milk has melted into bars and edges begin to brown. Remove from oven to cooling rack. Cool completely, about 30 minutes.
  • 6
    For bars, cut into 4 rows by 4 rows.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a finer graham cracker crumb and crust that holds together better, use a food processor to crush the crackers into crumbs. Or, make it even easier and purchase a box of graham cracker crumbs.
  • tip 2
    Melting the peanut butter a bit before combining it with the condensed milk makes the mixing process much easier.
  • tip 3
    Use thick, kettle-style potato chips in this recipe for maximum crunch. Plain salted chips work best.


Nutrition Facts are not available for this recipe
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