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Peanut Butter Cup Cookie Dough Crumble Bars
4.4 from 21 votes

Peanut Butter Cup Cookie Dough Crumble Bars

The bars are fast, easy, and a cinch to make. They come together by hand with just one bowl in minutes. There's a soft, chewy, dense and buttery cookie dough base before being topped with peanut butter cups. Creamy, rich, sweetened condensed milk coats the cookie dough and sends the peanut butter cups on a sweet, milky, luscious bath. Gooey and sticky, sweet and creamy, soft and chewy, chocolaty and peanut buttery, all in one.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 12
Calories: 331 kcal
Course: Baked Goods
Cuisine: International

Ingredients

  • ½ cup butter melted (1 stick, unsalted
  • 1 egg large
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • pinch salt optional and to taste
  • 1 Reese's Peanut Butter Cups mini or diced full-size cups; or substitute with another type of diced candy bar such as Snickers, Milky Way, Butterfinger, Heath, Rolos, heaping cup, mini
  • sweetened condensed milk just slightly more than half of one standard 14-ounce can, about 1/2 cup

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. 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.
  3. Add the egg, sugars, vanilla, and stir vigorously to combine, for about 1 minute.
  4. Add the flour, baking soda, optional salt and stir until just incorporated. Batter will be quite thick.
  5. Reserve 1/2 cup batter; set aside. Turn remaining batter out into prepared pan, smoothing it lightly with a spatula.
  6. Evenly sprinkle the peanut butter cups over the batter. Pour sweetened condensed milk over the top. Using your fingers, lightly crumble the reserved cookie dough over the top in irregular, marble-sized chunks.
  7. 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 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.
  8. Allow bars to cool in pan for at least 3 hours before slicing and serving. Expediting this by placing pan in the refrigerator is okay if you're in a hurry. Extra bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.

Notes

  • Tip - Bars may be kept gluten-free by replacing the flour with your favorite gluten-free baking blend. Take care any ingredients used are suitable for your dietary needs.

Nutrition Information

Serving 1 Calories 331kcal (17%) Carbohydrates 45g (15%) Protein 5g (10%) Fat 15g (23%) Saturated Fat 8g (40%) Polyunsaturated Fat 7g (41%) Cholesterol 41mg (14%) Sodium 158mg (7%) Fiber 1g (4%) Sugar 31g (62%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 331

% Daily Value*

Serving 1
Calories 331kcal 17%
Carbohydrates 45g 15%
Protein 5g 10%
Fat 15g 23%
Saturated Fat 8g 40%
Polyunsaturated Fat 7g 41%
Cholesterol 41mg 14%
Sodium 158mg 7%
Fiber 1g 4%
Sugar 31g 62%

* Percent Daily Values are based on a 2,000 calorie diet.