PEANUT BUTTER CUP GOOEY BARS

Peanut Butter Cup Gooey Bars image

Obtained online. http://www.crazyforcrust.com/2016/01/peanut-butter-cup-gooey-bars/

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 12

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Ingredients

1 cup(s) unsalted butter
3/4 cup(s) granulated sugar
1 cup(s) light brown sugar, packed
2 large eggs
1 tablespoon(s) pure vanilla extract
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3 1/4 cup(s) all-purpose flour
3/4 cup(s) mini chocolate chips
30 - miniature peanut butter cups, unwrapped (about 1 cup chopped)
1 - (14 ounce) can fat-free sweetened condensed milk
1/4 cup(s) creamy peanut butter

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.