Peanut Butter Bomb Bars Recipe

Peanut Butter Lovers UNITE!
This takes peanut butter to a whole new level . . . an amazing and delicious level!

We were recently given the opportunity to work with one of our favorite baking brands, Krusteaz, and develop a recipe using one of their mixes. If you haven’t noticed by now, we love using cake mixes and cookie mixes to help make our lives easier, so we were excited to come up with something!

Krusteaz has so many different mixes available- from quick breads to cookies, muffins to cobblers- they have you covered! But, being the peanut butter person that I am, I was drawn to the peanut butter cookie mix.

For these bars, I used their peanut butter cookie mix and just baked the entire mix in a 9×13″ pan. I topped it with two more easy-to-make layers- a creamy peanut butter nougat and a smooth chocolate peanut butter layer. Peanut butter in every layer?! Heck YES!

So grab yourself a cup of milk and cut yourself a bite- these are dangerously good!

 

peanut butter bomb bars 2

Serves: 24

Peanut Butter Bomb Bars Recipe

20 minPrep Time

17 minCook Time

37 minTotal Time

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Ingredients

    Cookie Layer:
  • 1 (17.5 ounce) package Krusteaz peanut butter cookie mix
  • water, egg, and vegetable oil called for on package of cookie mix
  • Nougat Layer:
  • 4 Tablespoons butter
  • 1 cup sugar
  • ¼ cup evaporated milk
  • 1 ½ cups marshmallow crème
  • ¼ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup salted peanuts, chopped
  • Chocolate Layer:
  • 1 cup milk chocolate chips
  • ¼ cup creamy peanut butter

Instructions

  1. Preheat oven to 350 degrees F. Spray the bottom and sides of a 9x13" baking pan with non-stick cooking spray.
  2. In a large bowl, combine cookie mix, water, egg, and oil until a soft dough forms and press into the bottom of the baking pan.
  3. Bake for 15-17 minutes (do not over bake); let cool.
  4. While the cookies are cooling, melt the butter in a medium saucepan over medium heat.
  5. Stir in the sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes. Remove from heat and immediately stir in marshmallow crème, peanut butter and vanilla. 
  6. Add peanuts and stir until incorporated. Pour mixture over the peanut butter cookie layer and spread evenly.
  7. Place pan in the fridge (or even the freezer) to set the nougat quickly.
  8. In a small bowl, combine chocolate chips and peanut butter. Heat in the microwave in 30 seconds and stir. Microwave again for 30 seconds and stir until creamy (you may need to repeat microwaving one more time).
  9. Pour chocolate mixture evenly on top of nougat layer.
  10. Return pan to the fridge and let chocolate layer set up.
  11. When chocolate is hardened, cut into bars and serve.
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