If I could have a dollar for every dessert recipe I have, I’d be a rich woman! I don’t think I’ll ever get to try all the ones in my “to try pile” of recipes in my lifetime. This recipe for layered peanut butter bars has been waiting in that pile. I got it in 2007 in a Betty Crocker Calendar.
If you love peanut butter you’ll be in heaven. Think of a peanut butter cookie base. Then comes a fluffy layer of creamy peanut butter buttercream. The finishing touch is a sweet layer of chocolate ganache. They are divine!
When I first made these, I was letting my daughter (who was 4 at the time) lick the beaters after making the middle layer. I turned around and the next thing I knew, she was sticking the beater back in the bowl in an effort to plaster the beater with more of the filling. She was quite successful before I was able to grab it from her.
My husband even loved these. He’s not a big fan of peanut butter, he only like to eat Reese’s PB cups and Butterfingers. I know, I don’t understand either. He told me “these are pretty good for being peanut butter” as he was going for seconds. The use of the peanut butter cookie mix actually make these pretty easy to throw together. This would be a dessert you could impress guests with and not spend half the day making it.
- Cookie Base:
- 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
- 3 Tbsp vegetable oil
- 1 Tbsp water
- 1 egg
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 2 cups powdered sugar
- 2 tsp milk
- 1 cup semisweet chocolate chips
- 1/4 cup butter
- Preheat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
- In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake at 350 degrees for 15 to 18 minutes or until golden brown. Cool completely, about 1 hour.
- In small bowl, beat all Filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over cooled cookie base.
- In microwavable bowl, microwave all Frosting ingredients on High 30 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.