Nelson Cookie Bake Peanut Butter Cup Bars
Indulge in decadent delight with Nelson Cookie Bake Peanut Butter Cup Bars—your new favorite dessert bar featuring layers of rich cookie dough, creamy peanut butter, and irresistible mini peanut butter cups. This easy-to-make recipe combines tender cookie base with a luscious peanut butter and sweetened condensed milk filling, topped with crumbly cookie dough for a golden, gooey finish. With every bite, you'll experience the perfect harmony of semi-sweet chocolate chips and peanut butter decadence. Ready in just under an hour with simple pantry staples, these bars are perfect for parties, potlucks, or savoring at home. Serve them warm for a melty treat or cooled for dense, chewy perfection—no one will be able to resist!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, melted
- 0.5 cups granulated sugar
- 1 cups brown sugar, packed
- 1 teaspoons vanilla extract
- 2 large eggs
- 1 cups semi-sweet chocolate chips
- 1.5 cups mini peanut butter cups
- 0.5 cups creamy peanut butter
- 0.5 cups sweetened condensed milk
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper, leaving a slight overhang for easy removal.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until smooth and creamy.
Add in the vanilla extract and eggs to the sugar mixture. Stir until fully incorporated.
Gradually fold in the dry ingredients mixture until a soft cookie dough forms. Do not overmix.
Stir in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Press approximately two-thirds of the cookie dough evenly into the prepared baking dish to form the base layer.
In a microwave-safe bowl, combine the peanut butter and sweetened condensed milk. Heat for 30 seconds, then stir until smooth and well-mixed.
Spread the peanut butter mixture over the cookie dough base in an even layer.
Distribute the mini peanut butter cups evenly over the peanut butter layer.
Crumble the remaining cookie dough over the top, allowing some of the peanut butter layer to peek through for a decorative effect.
Bake in the preheated oven for 28-30 minutes, or until the top is lightly golden and slightly set in the center. Do not overbake to retain a gooey texture.
Remove from the oven and allow the bars to cool completely in the baking dish on a wire rack before lifting them out using the parchment overhang.
Cut into 16 squares or bars and serve. Store leftovers in an airtight container at room temperature for up to five days or freeze for longer storage.
Nutrition Facts
Calories |
7201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 380.6 g | 488% | |
| Saturated Fat | 195.5 g | 978% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 2854 mg | 124% | |
| Total Carbohydrate | 881.4 g | 321% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 621.6 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 976 mg | 75% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2722 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
