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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter, melted (1 stick)
1 large egg
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 heaping cup mini Reese's Peanut Butter Cups (or diced full-size cups; or substitute with another type of diced candy bar such as Snickers, Milky Way, Butterfinger, Heath, Rolos)
about 1/2 cup sweetened condensed milk (just slightly more than half of one standard 14-ounce can)
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large microwave-safe bowl, melt the butter, about 1 minute. Allow the butter to cool momentarily so you don't scramble the egg. Add the egg, sugars, vanilla, and stir or whisk vigorously to combine, for about 1 minute. Add the flour, baking soda, optional salt and stir until just incorporated. Batter will be quite thick and dense.
Reserve 1/2 cup batter; set aside. Turn remaining batter out into prepared pan, smoothing it lightly with a spatula. Evenly sprinkle the peanut butter cups over the batter. Pour sweetened condensed milk over the top (just eyeball slightly over half of the can as you're slowly pouring). Using your fingers, lightly crumble the reserved cookie dough over the top in irregular, marble-sized chunks.
Bake for about 30 minutes, or until a toothpick inserted into the center comes out without cookie dough batter clinging; it may not be clean because you're going through other layers and you may have to peck around to find a testing place). Edges will be firm, raised, and golden. The sweetened condensed milk should nearly be set in all places, and possibly only a little jiggly in the very center of the pan. Bars will firm up more in pan as they cool.
Allow bars to cool in pan for at least 3 hours before slicing and serving. Lift out using the foil overhang. I recommend cooling for 1 hour on the counter, and at least 2 hours in the refrigerator, or overnight. This ensures clean, pretty cut marks. If you don't care about that, bars may be consumed as soon as they are cool enough to eat; grab a spoon and dig in. Extra bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
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* Peanut Butter Cup Cookie Dough Crumble Bars *
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Category: Bars
Prep Time: Cook Time: Total Time:
1/2 cup unsalted butter, melted (1 stick)
1 large egg
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 heaping cup mini Reese's Peanut Butter Cups (or diced full-size cups; or substitute with another type of diced candy bar such as Snickers, Milky Way, Butterfinger, Heath, Rolos)
about 1/2 cup sweetened condensed milk (just slightly more than half of one standard 14-ounce can)
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large microwave-safe bowl, melt the butter, about 1 minute. Allow the butter to cool momentarily so you don't scramble the egg. Add the egg, sugars, vanilla, and stir or whisk vigorously to combine, for about 1 minute. Add the flour, baking soda, optional salt and stir until just incorporated. Batter will be quite thick and dense.
Reserve 1/2 cup batter; set aside. Turn remaining batter out into prepared pan, smoothing it lightly with a spatula. Evenly sprinkle the peanut butter cups over the batter. Pour sweetened condensed milk over the top (just eyeball slightly over half of the can as you're slowly pouring). Using your fingers, lightly crumble the reserved cookie dough over the top in irregular, marble-sized chunks.
Bake for about 30 minutes, or until a toothpick inserted into the center comes out without cookie dough batter clinging; it may not be clean because you're going through other layers and you may have to peck around to find a testing place). Edges will be firm, raised, and golden. The sweetened condensed milk should nearly be set in all places, and possibly only a little jiggly in the very center of the pan. Bars will firm up more in pan as they cool.
Allow bars to cool in pan for at least 3 hours before slicing and serving. Lift out using the foil overhang. I recommend cooling for 1 hour on the counter, and at least 2 hours in the refrigerator, or overnight. This ensures clean, pretty cut marks. If you don't care about that, bars may be consumed as soon as they are cool enough to eat; grab a spoon and dig in. Extra bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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