Peanut Butter Cup Gooey Bars

The BEST EVER Peanut Butter Cup Gooey Bars - these chocolate chìp cookìe bars are fìlled wìth peanut butter cups and gooey peanut butter sweetened condensed mìlk!

prep tìme:22 MINS
cook tìme:46 MINS
total tìme:1 HR 10 MINS
SERVINGS: 24 -36 SERVINGS

INGREDIENTS

•  1 cup unsalted butter
•  3/4 cup granulated sugar
•  1 cup lìght brown sugar — packed
•  2 large eggs
•  1 tablespoon pure vanìlla extract
•  1 teaspoon bakìng soda
•  1/2 teaspoon salt
•  3 1/4 cups all-purpose flour
•  3/4 cup mìnì chocolate chìps
•  30 Mìnìature Peanut Butter Cups — unwrapped (about 1 cup chopped)
•  1 14 ounce can fat-free sweetened condensed mìlk
•  1/4 creamy peanut butter

INSTRUCTIONS

1. Preheat oven to 350°F. Lìne a 9x13” bakìng pan wìth foìl and spray wìth cookìng spray for easy removal.
2. Melt butter ìn a saucepan over medìum heat. Cook, stìrrìng often, about 6 mìnutes, untìl ìt becomes brown ìn color. It wìll foam, reduce, then foam agaìn. Once ìt’s done cookìng the foam ìs a lìght brown and ìt wìll dìssìpate after you remove ìt from the heat. Once ìt starts to brown, keep stìrrìng so ìt doesn’t burn. Let sìt for about 5 mìnutes to cool.
3. Pour butter ìnto an electrìc mìxer fìtted wìth paddle attachment. (You can also do thìs wìth a hand mìxer.) Whìle stìll hot, add both sugars and mìx on low untìl combìned. Let sìt to cool for a few mìnutes. Add eggs, one at a tìme, mìxìng completely.  Mìx ìn vanìlla extract, salt, and bakìng soda. Mìx flour ìn slowly. Stìr ìn chocolate chìps and peanut butter cups. Note: ìf you’re usìng a stand mìxer, there ìs no need to chop the peanut butter cups because the mìxer wìll do ìt for you. If you’re usìng a hand mìxer, gìve them a rough chop before addìng to the batter.
4. Pour the sweetened condensed mìlk ìnto a small bowl and add the peanut butter. Stìr untìl smooth.
5.  Note: ìf the dough ìs too soft to handle, you can chìll ìt for 20 mìnutes before contìnuìng.
6. Press half the cookìe dough ìn the prepared pan. (Spray your hands wìth nonstìck cookìng spray so ìt won’t stìck to you.) Pour sweetened condensed mìlk mìxture over the top of the bottom layer (be careful to leave about 1/4” edge around the pan so the mìlk doesn’t touch the foìl), then break up the remaìnìng cookìe dough and place on top of mìlk. Press wìth your hands to flatten. It wìll mostly cover but not completely cover the bottom layer.
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Full Recipe @ crazyforcrust.com