Layered Peanut Butter Bars

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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!

Layered Peanut Butter Bars | realmomkitchen.com

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.

Layered Peanut Butter Bars | realmomkitchen.com

Layered Peanut Butter Bars | realmomkitchen.com

Layered Peanut Butter Bars

Real Mom Kitchen

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Ingredients
  

Cookie Base:

  • 1 pouch 1 lb 1.5 oz Betty Crocker® peanut butter cookie mix
  • 3 Tbsp vegetable oil
  • 1 Tbsp water
  • 1 egg

Filling:

  • ½ cup butter softened
  • ½ cup creamy peanut butter
  • 2 cups powdered sugar
  • 2 tsp milk

Frosting:

  • 1 cup semisweet chocolate chips
  • ¼ cup butter

Instructions
 

  • Preheat oven to 350°F. Spray bottom of 13x9-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.
Tried this recipe?Let us know how it was!

 


This is the original photo from when it was first posted in Sept of 2008.

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10 Comments

  1. Pingback: Peanut Butter Truffle Brownies | Real Mom Kitchen
  2. whoah this blog is great i like reading your posts. Keep up the good work! You know, a lot of persons are hunting around for this information, you can aid them greatly.

  3. These are amazing!!! I was looking for a recipie for the Filo cups with the Pb cups in them and came across this and im glad i did!!! Def. will be making these again!

  4. In my husband’s world chocolate + peanut butter = success. This dessert is wonderful. I now have 2 choices when making my hubby’s favorite dessert(s).

  5. I found your blog a few days ago and I am totally excited. You have wonderful recipes and I can’t wait to make these bars and the farfelle(?).

    Anyways, I totally love this idea of adding the peanut butter cookie to the bars. DH usually make peanut butter bars but this is the first time I have seen the cookie base. I am really excited because I have several bags of those cookies in my food storage!!! SWEET!! Thanks for your time and effort!!!

  6. These look GREAT. You’re like me, I don’t think I’ll ever get through my to try pile. I may have had a chance before but then when I started collecting even more recipes through blogging it’s futile. Hah. Tonight I think I am doing one of your potato recipes. YUm.

  7. That sounds soooo good! Are the ingredients listed with the cookie mix everything that the mix calls for? I don’t usually buy the mixes, so if I were to make this with a homemade base, would I just make a regular cookie dough, or is it harder then normal? Does that make sense?