Ingredients
1- 1/2 cup Peanut Butter Sandwich Cookies, Crushed Into Crumbs
1/2 cups Unsalted Butter
1- 1/4 cup Peanut Butter Chips
Method
Sources
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Recipe1M+
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
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preheat oven to 350 degrees f. coat a 13 x 9-inch baking pan with nonstick cooking spray. combine cookie crumbs and butter in a small bowl and mix to combine. press the mixture into the bottom of the prepared pan. pour sweetened condensed milk evenly over the crumb mixture. layer evenly with peanut butter chips, m&ms, and nuts. press down firmly with a fork. bake in the preheated oven for 25 to 30 minutes or until lightly browned. loosen from the sides of the pan while still warm; and then cool in the pan on a wire rack. cut into bars. for perfectly cut cookie bars, before baking, line the entire pan with foil, extending the foil over the edges of the pan. coat the foil lightly with nonstick cooking spray. after bars have baked and cooled, lift the bars up with the edges of the foil and remove the bars from the pan. cut into bars. adapted from eagle brand magic bar cookies.