Peanut butter cookie bar recipe is topped with Reese’s Peanut Butter Cup Minis. This is another cake mix recipe that is easy to make and tastes delicious!
It’s still National Peanut Month so let the peanut butter love continue, right? I made these bars a couple of weeks ago to bring to a friend’s house. Yesterday I started making another peanut butter dessert because my two sisters who live out of state are coming home for a visit! Woohoo!
It isn’t quite done so I am sharing the bars first and will share the other dessert next week. I know I said I am watching what I eat and eating healthier! That is still true and that is also why I make delicious treats like this to share with others!
My husband is the biggest peanut butter fan I know. He’s loved it since he was a kid and it is one of those things that everyone knows about him. His friend’s parents and even some of their grandparents would keep crunchy peanut butter in their cupboards for when he came to visit. Once when we were dating my friends gathered up a bunch of the individual sized peanut butter packets from eating out at restaurants and presented them to him as a joke. His favorite is crunchy peanut butter but I like both the creamy and the crunchy.
A friend of mine has a slight addiction to dipping carrots and celery in creamy peanut butter. She is doing her best to spread her fondness for the combination far and wide. So, what does that have to do with these bars? Nothing really, but that is what this spoonful of peanut butter made me think of.
Mix together a white cake mix, peanut butter (creamy or crunchy), canola oil, and an egg. It ends up looking pretty crumbly.
Press the mixture into the bottom of a 9×13 inch foil lined, greased pan.
Top the crust with peanut butter chips and chocolate chips.
Hello lovely little Reese’s Peanut Butter Cup Minis! Anyone else love these as much as I do?
Yep, you guessed it right…dump them on top of the baking chips.
Pour sweetened condensed milk over everything and pop it in the oven.
I love these easy cookie bar recipes! They are so much faster than making individual cookies. Just put it all in the pan and bake.
Peanut Butter Cookie Bars
Ingredients
- 15.25 oz white cake mix
- ½ cup peanut butter
- ¼ cup vegetable oil
- 1 large egg
- 1 cup peanut butter chips
- 1 cups semi sweet chocolate chips
- 1 cup Reese's Peanut Butter Cup Minis
- 14 oz sweetened condensed milk
Instructions
- Preheat oven to 350°F.
- Mix together the cake mix, peanut butter, canola oil and the egg.
- Press the mixture into the bottom of a 9×13 inch foil lined, greased pan.
- Top the crust with peanut butter chips, chocolate chips and peanut butter cup minis.
- Pour sweetened condensed milk over everything.
- Bake at 350°F for about 25 minutes.
- Allow the bars to cool completely before removing the foil and cutting them.
Nutrition
Peanut Butter Crownies | Peanut Butter Cup Ice Cream Sandwich | Peanut Butter Silk Pie
Andrea says
I can’t wait to make these. I have vegetable oil as well as coconut oil on hand. Do you know if either of these would be an appropriate substitution for the canola oil?
Tonia says
The vegetable oil would work well!
Kim says
Because of the sweetened condensed milk, do these need to be kept in the fridge or just left on the counter? I’m making them as we speak and wasn’t sure. They look delicious!!
K says
Just made these…very rich and delicious! Will make again. Thanks 🙂
Jill says
This recipe looks fantastic! Can it be frozen to store longer? Please let me know. Thanks!
Tonia says
Hi Jill,
I think it would freeze very well! Happy Baking!
~Tonia
Jill says
Thanks for responding! I am going to give it a try this weekend!
Joyce says
If you grease the pan why do you need to line with foil? It would seem to me that it would be difficult to cut into bars if you line the pan with foil. Are you lining with foil just to make cleanup easier?
Tara says
These look amazing! I’m wanting to add them to my holiday baking menu. Do you know how they would freeze?
Tonia says
I think they would hold up very well in the freezer although I’ve never tried it. Happy Baking! ~Tonia
Rina says
When you cut them, how do you prevent the foil from sticking to the bars?
Tonia says
Hi Rina,
The only place it stuck for me was a little along the edges and I just carefully peeled it off. Be sure to grease the foil and I would suggest not pouring the sweetened condensed milk all the way to edges. Worst case scenerio, cut a half inch off each edge (where the caramelized sweetened condensed milk is) after baking. Best of luck and thanks for stopping by!
~Tonia
Chelsea says
Tried this recipe last night and I couldn’t wait to dig in to it. It was good warm but this morning after it had time to cool the entire night, it was delicious!! I made a mistake by buying dark chocolate mini reeses and mini chocolate chips but I used them anyways…guess I need to pay more attention at the grocery store!
Tonia says
Wonderful! My kids would love the dark chocolate version!
Marianne says
Possibility of using this with a different candy too?!!!!!
Tonia says
Definately! You can use any candy combination you want. Thanks for stopping by Marianne!
Julie says
Tonia, do you grease the foil? Or the pan? Forgive me or not being able to figure it out.
Tonia says
Hi Julie,
No worries! Yes, I greased the foil once it was in the pan.
~Tonia