Layered Peanut Butter Bars

I was given a bag of peanut butter cookie mix recently. I mostly find peanut butter cookies dry and boring, but I guess Betty Crocker is ready for that, as they have a bunch of recipes to use their mixes other ways! This one’s really good, I’m super pleased I didn’t just bake as the package said!

Ingredients:

Cookie Base:

  • 1 1 pound 1.5 once pouch Betty Crocker peanut butter cookie mix
  • 3 tablespoons vegetable oil
  • 1 tablespoon water
  • 1 egg

Filling:

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 2 cups powdered sugar
  • 2 teaspoons milk

Frosting:

  • 1 cup semisweet chocolate chips
  • 1/4 cup butter

Heat your oven to 350. Grease a 9×13″ pan and set aside.

In a large bowl, stir together all the ingredients for the cookie base until it forms a soft dough – it may seem dry at first, but you’ll eventually get it all incorporated. Press evenly into the bottom of the prepared pan and bake 15-18 minutes, until golden brown. Mine looked equally poofy at 15 and 18, but was browning at the edges at 18, and once cool was clearly fully cooked.

Cool completely, about an hour.

In a medium bowl, beat together all the filling ingredients until smooth, then spread evenly over the cooled base.

In a microwavable bowl, microwave the frosting ingredients in 30 second increments, stirring after each.

Mine needed 70 seconds. Once stirred together smoothly, let cool 10 minutes then spread over the filling.

Refrigerate 30 minutes until set, then cut into bars.

Layered Peanut Butter Bars

From Betty Crocker.

Cookie Base:

  • 1 1 pound 1.5 once pouch Betty Crocker peanut butter cookie mix
  • 3 tablespoons vegetable oil
  • 1 tablespoon water
  • 1 egg

Filling:

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 2 cups powdered sugar
  • 2 teaspoons milk

Frosting:

  • 1 cup semisweet chocolate chips
  • 1/4 cup butter

Heat your oven to 350. Grease a 9×13″ pan and set aside.

In a large bowl, stir together all the ingredients for the cookie base until it forms a soft dough – it may seem dry at first, but you’ll eventually get it all incorporated. Press evenly into the bottom of the prepared pan and bake 15-18 minutes, until golden brown. Cool completely, about an hour.

In a medium bowl, beat together all the filling ingredients until smooth, then spread evenly over the cooled base.

In a microwavable bowl, microwave the frosting ingredients in 30 second increments, stirring after each. Mine needed 70 seconds. Once stirred together smoothly, let cool 10 minutes then spread over the filling. Refrigerate 30 minutes until set, then cut into bars.

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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