I needed to bring something to work for a potluck/snack-type event, and wanted something that was super easy to throw together, that wouldn't require me being in the kitchen for very long. I found this recipe which used a tub of Pillsbury Gluten Free Cookie Dough and peanut butter cups. Uh, yes please, this sounded easy enough! I doubled the recipe to use a 9x13 pan, and also used 2 tubes of regular chocolate chip cookie dough instead of the gluten free version. I cut the dough into equal size circles and let them sit out on the counter for a few minutes to soften up. Then I laid them in the pan and pushed them together to form one large cookie bar.
These seriously are super delicious! I had to put the leftovers in a container to take to work because we would have eaten them all!
2 tubes (16.5 oz each) of chocolate chip cookie dough
11 oz package of mini peanut butter cups, unwrapped (you will need about half of the package)
Preheat oven to 350F. Line an 8-inch square pan with
aluminum foil and spray with cooking spray; set aside.
Press three-quarters of the dough into the base of the pan
to create a smooth, flat, even base layer. Reserve the remainder.
Evenly place peanut butter cups on top of dough, about 1 inch apart.
Haphazardly crumble the reserved dough over the top in
marble-sized pieces.
Bake for 13 to 14 minutes, or until edges have set and top
is just beginning to set, even if slightly undercooked, pale and glossy in the
center. (I cooked mine for about 16 minutes because they seemed too soft. They are slightly undercooked, but SO good this way!) Allow bars to cool in pan for at least 30 minutes before slicing. As you can see from the photo above my chocolate was still soft and melty. After I sliced them, I carefully placed them on a plate and put it in the fridge to finish cooling and firm up. I left them in the fridge overnight.
Bars will keep airtight at room temperature for up to 1 week, or in the freezer
for up to 4 months.
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