I love these bar cookies; they are a hit with family and friends and are quick and easy to make. Who doesn’t love the combination of chocolate chips and peanut butter? If you are not a baker, these beauties are a good first cookie to try, and I know that you will make them over and over again. Don’t wait until Christmas; make them for any occasion. I was so happy to have my Granddaughter Maddi bake these with me!

2 cups quick-cooking rolled oats, Quaker Oats

1 3/4 cups packed brown sugar, Domino sugar

1 1/2 cup flour, King Arthur

1 teaspoon baking powder

1 cup butter, Cabot butter

1/2 cup chopped peanuts

2 cups semisweet chocolate pieces, Ghirardelli

1 beaten egg

1 14-ounce can sweeten condensed milk, Eagle Brand

1/3 cup creamy peanut butter,  Justine

Preheat oven 350F

Combine oats, brown sugar, flour, and baking powder in a very large mixing bowl. Cut in butter until crumbly. Stir in chopped peanuts

Combine 1 3/4 cups of crumb mixture with chocolate pieces and set aside. Stir egg into the remaining mixture: press into a greased 15 x 10 x 1-inch baking pan. Bake for 5 minutes.

Cool for 5 minutes.

Stir together sweetened condensed milk and peanut butter until well blended. Carefully pour the peanut butter mixture evenly over the baked cookie layer. Sprinkle with chocolate crumb mixture.

Return pan to oven and bake for 15 to 20 minutes more until edges are golden.  Cool completely on a wire rack. Cut into bars. Makes 48.




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