Fudge-Filled Holiday Peanut Butter Bars Recipe

Name: Fudge-Filled Holiday Peanut Butter Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 oz.) can Eagle Brand(R) Sweetened Condensed Milk; 1 (12 oz.) package semi-sweet chocolate chips; 2 tablespoons cold butter, cut up; 1 (17.5 oz.) package Pillsbury(R) Sugar Cookie Mix; 1/3 cup Pillsbury BEST(R) All Purpose Flour; 1/2 teaspoon salt; 3/4 cup Jif(R) Creamy Peanut Butter; 6 tablespoons butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; Holiday decorator sprinkles

Servings: persons

1 (14 oz.) can Eagle Brand(R) Sweetened Condensed Milk
1 (12 oz.) package semi-sweet chocolate chips
2 tablespoons cold butter, cut up
1 (17.5 oz.) package Pillsbury(R) Sugar Cookie Mix
1/3 cup Pillsbury BEST(R) All Purpose Flour
1/2 teaspoon salt
3/4 cup Jif(R) Creamy Peanut Butter
6 tablespoons butter, melted
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Holiday decorator sprinkles

1
1.HEAT oven to 350u00b0F. Microwave sweetened condensed milk and chocolate chips in medium microwave-safe bowl on HIGH 2 minutes or until melted and smooth when stirred. Stir in cold butter until completely melted. Cool while preparing dough, about 15 minutes.
2
2.COMBINE sugar cookie mix, flour and salt in large bowl, stirring until blended. Add peanut butter, melted butter, eggs, vanilla and almond extract. Mix well. Reserve 3/4 cup dough for topping. Press remaining dough evenly in bottom of ungreased 15 x 10 x 1-inch baking pan.
3
3.SPREAD chocolate mixture evenly over crust. Crumble reserved dough into very small crumbs. Sprinkle evenly over chocolate mixture. Sprinkle evenly with decorator sprinkles, if desired.
4
4.BAKE 23 to 28 minutes or until set in center and edges are golden brown. Cool completely in pan on wire rack. Cut into bars.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (14 oz.) can Eagle Brand(R) Sweetened Condensed Milk, 1 (12 oz.) package semi-sweet chocolate chips, 2 tablespoons cold butter, cut up, 1 (17.5 oz.) package Pillsbury(R) Sugar Cookie Mix, and more.

Yes, Fudge-Filled Holiday Peanut Butter Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fudge-Filled Holiday Peanut Butter Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions