Peanut butter cookie bar recipe is topped with Reese’s Peanut Butter Cup Minis. This is another cake mix recipe that is easy to make and tastes delicious!
It’s still National Peanut Month so let the peanut butter love continue, right? I made these bars a couple of weeks ago to bring to a friend’s house. Yesterday I started making another peanut butter dessert because my two sisters who live out of state are coming home for a visit! Woohoo!
It isn’t quite done so I am sharing the bars first and will share the other dessert next week. I know I said I am watching what I eat and eating healthier! That is still true and that is also why I make delicious treats like this to share with others!
My husband is the biggest peanut butter fan I know. He’s loved it since he was a kid and it is one of those things that everyone knows about him. His friend’s parents and even some of their grandparents would keep crunchy peanut butter in their cupboards for when he came to visit. Once when we were dating my friends gathered up a bunch of the individual sized peanut butter packets from eating out at restaurants and presented them to him as a joke. His favorite is crunchy peanut butter but I like both the creamy and the crunchy.
A friend of mine has a slight addiction to dipping carrots and celery in creamy peanut butter. She is doing her best to spread her fondness for the combination far and wide. So, what does that have to do with these bars? Nothing really, but that is what this spoonful of peanut butter made me think of.
Mix together a white cake mix, peanut butter (creamy or crunchy), canola oil, and an egg. It ends up looking pretty crumbly.
Press the mixture into the bottom of a 9×13 inch foil lined, greased pan.
Top the crust with peanut butter chips and chocolate chips.
Hello lovely little Reese’s Peanut Butter Cup Minis! Anyone else love these as much as I do?
Yep, you guessed it right…dump them on top of the baking chips.
Pour sweetened condensed milk over everything and pop it in the oven.
I love these easy cookie bar recipes! They are so much faster than making individual cookies. Just put it all in the pan and bake.
Peanut Butter Crownies | Peanut Butter Cup Ice Cream Sandwich | Peanut Butter Silk Pie
I can’t wait to make these. I have vegetable oil as well as coconut oil on hand. Do you know if either of these would be an appropriate substitution for the canola oil?
The vegetable oil would work well!
Because of the sweetened condensed milk, do these need to be kept in the fridge or just left on the counter? I’m making them as we speak and wasn’t sure. They look delicious!!
Just made these…very rich and delicious! Will make again. Thanks 🙂
This recipe looks fantastic! Can it be frozen to store longer? Please let me know. Thanks!
I think it would freeze very well! Happy Baking!
Thanks for responding! I am going to give it a try this weekend!