Best Peanut Butter Cup Gooey Bars Recipes

GOOEY PEANUT BUTTER CUP BARS

Steps:

• Preheat oven to 350 degrees. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In a small bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, mixing well. Fold in marshmallows, chopped candies and walnuts., Spread into a greased 13x9-in. baking pan. Bake 22-28 minutes or until edges begin to pull away from sides of pan and center is almost set. Cool completely in pan on a wire rack. Cut into bars. Store in an airtight container.

GOOEY RITZ PEANUT BUTTER CUP S'MORES BARS RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 350 degrees F. Line a 9×13 inch baking dish with foil and spray with cooking spray. Beat cake mix, butter, and egg into a firm dough, then press into the bottom of prepared pan. Top with a layer of Ritz crackers. 2. Mix together marshmallow creme and sweetened condensed milk until fully combined, and pour evenly over the crackers. Top with mini peanut butter cups and one sleeve crushed Ritz crackers. 3. Bake at 350 for 20-25 minutes. Allow to cool completely in pan before cutting and serving. Bars will be very gooey when warm, but will set up once cooled. Makes 24 bars.

PEANUT BUTTER CUP GOOEY BARS

Steps:

• Preheat oven to 350°F. Line a 9x13" baking pan with foil and spray with cooking spray for easy removal. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it's done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn't burn. Let sit for about 5 minutes to cool.
• Pour butter into an electric mixer fitted with paddle attachment. (You can also do this with a hand mixer.) While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes. Add eggs, one at a time, mixing completely. Mix in vanilla extract, salt, and baking soda. Mix flour in slowly. Stir in chocolate chips and peanut butter cups. Note: if you're using a stand mixer, there is no need to chop the peanut butter cups because the mixer will do it for you. If you're using a hand mixer, give them a rough chop before adding to the batter. Pour the sweetened condensed milk into a small bowl and add the peanut butter. Stir until smooth. Note: if the dough is too soft to handle, you can chill it for 20 minutes before continuing.
• Press half the cookie dough in the prepared pan. (Spray your hands with nonstick cooking spray so it won't stick to you.) Pour sweetened condensed milk mixture over the top of the bottom layer (be careful to leave about 1/4" edge around the pan so the milk doesn't touch the foil), then break up the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer. Bake for about 30-35 minutes until the tops of the bars just start to get golden brown. Cool completely before slicing into bars. Store in an airtight container for up to 3 days or freeze for up to one month. These are best served room temperature.