18 ounces refrigerated sugar cookie dough
6 ounces sweetened condensed milk
1/2 cup peanut butter
1 teaspoon vanilla extract
6 ounces mini-size semi sweet chocolate chips
vegetable oil spray
Preheat oven to 350 degrees F. Spray a 13 x 9 inch baking pan with vegetable oil spray. Set aside. Cut cookie dough in half crosswise and press dough in bottom of pan to form the crust. Bake in oven for 10 minutes. While crust is baking, combine milk, peanut butter, vanilla, and egg in a small bowl; mix until blended. When crust is finished baking, carefully remove pan from oven. Spoon the peanut butter mixture over the top of crust. Return to the oven and bake an additional 25 minutes or until set. Remove from oven. Sprinkle chocolate chips evenly over the top of the cookie bars and let stand to melt, about 5 minutes. Using a knife, spread chocolate evenly over top. Cool completely for at least 1-1/2 hours. Refrigerate for 30 minutes to set chocolate.
Makes 24 bars.
Nutrition Information Per Serving (1 bar)
Fat: 10 g
Saturated Fat: 3.5 g
Cholesterol: 18 mg
Sodium: 131 mg
Carbohydrate: 23 g
Dietary Fiber: <1 g