Peanut Butter Cup Cookie Dough Crumble Bars

It’s been awhile since I’ve made a gooey pan of bars.

Or baked peanut butter cups into something. These make up for lost time.

Peanut Butter Cup Cookie Dough Crumble Bars

They’re the best bar I’ve made in recent memory, and I can’t keep my hands off them. If you’re looking for a fast and easy layer bar with results that far exceed the minimal effort spent, these are the ones.

Prep and assembly takes 10 minutes, no mixer is required, and you can stir everything together in one bowl. I love bars and desserts that come together in no time and that create a minimum amount of dishes.

Peanut Butter Cup Cookie Dough Crumble Bars

They have a cookie dough base layer, which is topped with mini peanut butter cups. Sweetened condensed milk is poured over the top and handfuls of cookie dough are crumbled before baking. So easy.

Begin by melting one stick of butter. Stir in an egg, sugars, vanilla, flour, and baking soda. The dough is thick and dense.

Peanut Butter Cup Cookie Dough Crumble Bars

Press the dough into an aluminum foil-lined and cooking sprayed baking pan, but not all of it. Reserve one-half cup of dough and set it aside. It’ll be crumbled on the top later.

I urge you to line your pan, leaving overhang, so you can just lift the bars out. Plus, it makes cleanup a breeze. Nothing says dealbreaker on a quick and easy dessert like sweetened condensed milk that caramelizes all over your baking pan and you have to literally chisel it off.

Peanut Butter Cup Cookie Dough Crumble Bars

Sprinkle the mini peanut butter cups over the dough base. Or use diced full-size peanut butter cups, or other diced candy bars. Use up leftover Easter candy, or whatever odds and ends you have. Candy is candy, it’s all going to be good, use what you have. Rolos, Snickers, Milky Way, Three Musketeers, or similar.

Pour just over half of one can of sweetened condensed milk over the top. Use the other half to make 7-Minute Microwave Caramels. You can make those in the microwave while the bars bake in the oven, which is exactly what I did. My house smelled wonderful from caramels in the microwave with peanut butter, chocolate, and cookie dough in the oven. And this is why I run, every day.

Peanut Butter Cup Cookie Dough Crumble Bars

After flooding with sweet milk, lightly crumble the reserved cookie dough in irregular, marble-sized chunks.

Try not to sample too much along the way. Easier said than done.

Peanut Butter Cup Cookie Dough Crumble Bars

The hardest part of the recipe is that you must let the bars set up for about 3 hours before slicing or you’ll have a literal hot mess. Let them cool on the counter for an hour, then place the pan in the fridge for at least two hours, or overnight. Lift out with the foil overhang and make nice, clean, pretty squares.

Alternatively, you could just dig in with spoons as soon as they’re cool enough from the oven if you don’t care about clean cuts or devouring this, family-style. As in, the whole family dives in with a spoon.

Peanut Butter Cup Cookie Dough Crumble Bars

The cookie dough base is squishy soft in the middle, dense and buttery. The edges raise while baking and turn firmer and chewy. They’re no chocolate chips added and the richness and pure cookie dough flavor really shines. These are for cookie dough lovers who can appreciate a really flavorful slab of dough.

There’s just enough golden cookie dough on top to sandwich in some of the gooey filling, but not so much that the dough overpowers the other flavors. I prefer crumbles and crisps to double-crusted pies because that top layer of crust is just too much dough. I like things sprinkled rather than totally enclosed with dough.

Peanut Butter Cup Cookie Dough Crumble Bars

The peanut butter cups provide texture and a nice pop of peanut butter and bit of chocolate in every bite.

The creamy, rich, sweetened condensed milk takes on caramel and vanilla tones while baking. It cloaks the cookie dough and peanut butter cups in a sweet, milky, luscious bath.

Peanut Butter Cup Cookie Dough Crumble Bars

Gooey and sticky, sweet and creamy, soft and chewy, chocolate and peanut butter, vanilla and caramel, all in one.

Please pass the napkins.

Peanut Butter Cup Cookie Dough Crumble Bars

Peanut Butter Cup Cookie Dough Crumble Bars - Soft, chewy, gooey & loaded with Peanut Butter Cups! Easy recipe at

Print Print Recipe

Peanut Butter Cup Cookie Dough Crumble Bars

The best bar I've made in recent memory. Loved these! They're fast, easy, and a cinch to make. They come together by hand with just one bowl in minutes. There's a soft, chewy, dense, buttery cookie dough base, topped with peanut butter cups, and creamy, rich, sweetened condensed milk coats it all. Gooey and sticky, sweet and creamy, soft and chewy, chocolate and peanut butter, vanilla and caramel flavors, all in one.

Yield: one 8-by-8-inch pan, 9 to 12 squares

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


1/2 cup unsalted butter, melted (1 stick)
1 large egg
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 heaping cup mini Reese's Peanut Butter Cups (or diced full-size cups; or substitute with another type of diced candy bar such as Snickers, Milky Way, Butterfinger, Heath, Rolos)
about 1/2 cup sweetened condensed milk (just slightly more than half of one standard 14-ounce can)


  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large microwave-safe bowl, melt the butter, about 1 minute. Allow the butter to cool momentarily so you don't scramble the egg. Add the egg, sugars, vanilla, and stir or whisk vigorously to combine, for about 1 minute. Add the flour, baking soda, optional salt and stir until just incorporated. Batter will be quite thick and dense.
  3. Reserve 1/2 cup batter; set aside. Turn remaining batter out into prepared pan, smoothing it lightly with a spatula. Evenly sprinkle the peanut butter cups over the batter. Pour sweetened condensed milk over the top (just eyeball slightly over half of the can as you're slowly pouring). Using your fingers, lightly crumble the reserved cookie dough over the top in irregular, marble-sized chunks.
  4. Bake for about 30 minutes, or until a toothpick inserted into the center comes out without cookie dough batter clinging; it may not be clean because you're going through other layers and you may have to peck around to find a testing place). Edges will be firm, raised, and golden. The sweetened condensed milk should nearly be set in all places, and possibly only a little jiggly in the very center of the pan. Bars will firm up more in pan as they cool.
  5. Allow bars to cool in pan for at least 3 hours before slicing and serving. Lift out using the foil overhang. I recommend cooling for 1 hour on the counter, and at least 2 hours in the refrigerator, or overnight. This ensures clean, pretty cut marks. If you don't care about that, bars may be consumed as soon as they are cool enough to eat; grab a spoon and dig in. Extra bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.

Related Recipes:

Peanut Butter Chocolate Chunk Cookie Bars – All the taste and texture of cookies, minus the work of making individual cookies. Bar cookies are so much faster and these are soft, chewy, and loaded with chocolate chunks

Milky Way Chocolate Cookie Crumble Bars – The chocolate answer to today’s bar, made with Milky Ways instead of Reese’s, and every bit as soft, chewy, and gooey

Cookie Butter Brown Sugar Streusel Bars – Soft, chewy and moist from the cookie butter and all brown sugar dough base that’s topped with crunchy streusel bits

Browned Butter Chocolate Chip Cookie Cups – If you tend to have issues with cookies spreading, it’s impossible with these since they’re baked in a muffin pan. They’re thick, soft, chewy and extremely moist

Coconut Peanut Butter Magic Cake Bars – One of my favorite desserts of 2011, and similar to Seven Layer or Magic Bars, but a cake base is used instead of a graham cracker crust. Soft, dense, rich, chewy, tons of textures and flavors, and so easy

Marshmallow Peanut Butter Double Chocolate Pillowtop Bars – One of my favorite desserts of 2011. Creamy, sweet, rich. A soft and sweet marshmallow-peanut butter top layer adorns a base of oats, sweetened condensed milk, and white chocolate. An all-time favorite

Peanut Butter Cocoa Krispies Smores Bars – No need for campfires, make s’mores at home. These smores have three layers, including a cocoa-crispy cereal top layer that’s made with peanut butter

Peanut Chewy Payday Bars – Like the storebought candy bars, but I prefer these. Sweet and gooey meets salty and crunchy with an abundance of peanut butter, peanuts, and plenty of chewy texture

Ritz Cracker Stuffed Peanut Butter Cups (No Bake, Vegan) – Make your own peanut butter cups in minutes and stuff them with your favorite surprises because everything tastes better sandwiched with peanut butter and chocolate

Do you have a favorite bar recipe or fast and easy dessert?

Feel free to leave links in the comments.

Thanks for the entries in the KithenAid 5-Quart Stand Mixer Giveaway!


202 Responses to “Peanut Butter Cup Cookie Dough Crumble Bars”

  1. Lori @ RecipeGirl — April 10, 2013 at 7:05 pm (#

    WOW! These are amazing. I swear… you make the best stuff! I can’t wait to see your book!

    • Averie @ Averie Cooks — April 10, 2013 at 7:51 pm (#

      You are too sweet! :) I can’t wait to see yours! Congrats on the big release!!

  2. Lora @cakeduchess — April 10, 2013 at 7:11 pm (#

    It’s been took long since I made bars. If my kids see them they’ll beg me to make them asap. Easy and dangerous…I’d love a sample now:)

  3. Bianca @ Confessions of a Chocoholic — April 10, 2013 at 8:05 pm (#

    I would be all over these! The squishy middle from the condensed milk must make these taste heavenly – and this being a one bowl recipe makes it even more perfect.

    • Averie @ Averie Cooks — April 11, 2013 at 12:59 am (#

      The squishy middle is where it’s at with the SCMilk. Love that part of them!

  4. Valerie — April 10, 2013 at 8:18 pm (#

    You had me at “no mixer is required.” Well, actually, I lied, I was already hooked by “…gooey pan of bars.” This is just what I need in my life – at this very second! Thanks for making these in an 8 x 8-inch pan, my summer shorts say “thank you!” too. :D

  5. Roxana | Roxana's Home Baking — April 10, 2013 at 8:50 pm (#

    I totally see myself eating these with a fork straight from the pan. Wait for them 3 hours to cool, me = no patience
    Thank you for sharing and thank you for the wonderful comment left on my guest post on Sommer’s blog.

    • Averie @ Averie Cooks — April 11, 2013 at 12:58 am (#

      You’re welcome! And the only reason I have patience is b/c I know I am taking pics of it all…otherwise, forget it!

  6. what katie's baking — April 10, 2013 at 9:14 pm (#

    i looove layer bars. if you say these are the best then i must make them! :)

  7. Joy @ Baking-Joy — April 11, 2013 at 12:54 am (#

    These look fabulous Averie, I completely understand the lack of patience in waiting for these to cool, I’d be exactly the same!

  8. Hanna — April 11, 2013 at 3:58 am (#

    yum! I just made these yesterday and they were delicious! I agree that the hardest part was to wait for three hours but they were easiest to cut that way. Thanks for the recipe!

    • Averie @ Averie Cooks — April 11, 2013 at 4:17 am (#

      So glad to hear that you made them! Woo-hoo! And there are two approaches with the cooling…wait and make nice clean pieces. Or don’t wait and dig in with spoons and make a total mess. Both have their selling points :)

  9. Kayle (The Cooking Actress) — April 11, 2013 at 4:21 am (#

    These are insaaaane! OMG if there’s cookie dough AND pb cups I’m def. in love!

  10. Jennifer — April 11, 2013 at 6:23 am (#

    O. M. G. That is all.

  11. Ari @ Ari's Menu — April 11, 2013 at 6:28 am (#

    OMG–the crumbled cookie on the top totally does me over!! Plus, ummm, do you ever not cook your cookies and bars perfectly? Every single time they are that perfect amount of just done enough to be set. EVERY SINGLE TIME. And those peanut butter cups and sweetened condensed milk too? Drrrooooollll.

    • Averie @ Averie Cooks — April 11, 2013 at 8:49 am (#

      I stalk my oven door when making a new recipe and try so hard to get it right….thanks for the compliments and noticing. And with things like cookies or cakes, even 1-2 minutes overdone and it’s dry and not nearly as good. Same with bars so I really watch them like a hawk!

  12. Megan @ For the Love of Cookies — April 11, 2013 at 7:07 am (#

    Oh my….These look delicious. I think I need an endless supply of sweetened condensed milk.

    • Averie @ Averie Cooks — April 11, 2013 at 8:46 am (#

      Wouldn’t that be nice! And the metabolism to burn it all off…even better :)

    • Bonny Lee — August 27, 2013 at 6:44 pm (#

      It’s easy to make your own sweetened condensed milk. If you want the recipe, let me know.

  13. marcie@flavorthemoments — April 11, 2013 at 7:25 am (#

    These would be incredibly dangerous for me, and those mini Reese’s just get me every time! They look fabulous, and I love your photos!

  14. Gloria @ Simply Gloria — April 11, 2013 at 7:55 am (#

    I love the magic of sweetened condensed milk! And these bars are a must on my list to make …Pinning! Have a fun weekend coming up, Averie! (=

  15. Jessica@AKitchenAddiction — April 11, 2013 at 8:17 am (#

    Oh my! Love everything about these bars! These would be devoured at my house in no time!

  16. Amanda @ Once Upon a Recipe — April 12, 2013 at 12:41 am (#

    I love the addition of the condensed milk on top. Definitely pinning this recipe for future making! …and preferably for a time when I have guests who can help me eat them!

  17. Nutmeg Nanny — April 12, 2013 at 10:19 am (#

    Oh my, you can not go wrong with peanut butter cups! These look amazing :)

  18. Hallie — April 12, 2013 at 1:28 pm (#

    Thank you for this recipe! I just made these and they were a huge hit! So easy to make too.

  19. Kiersten @ Oh My Veggies — April 13, 2013 at 3:36 pm (#

    I think I would have to run for days to work these off, but it would be completely and totally worth it. I have such a weakness for peanut butter cups!

  20. Amanda — April 13, 2013 at 5:58 pm (#

    Maybe a silly question…can parchment paper be used in place of the foil?mi feel like foil gets tuck when I bake.

  21. tracy {pale yellow} — April 14, 2013 at 12:05 pm (#

    Love the cookie dough crumble on top, makes perfect sense. Great looking recipe!

  22. Trish - Mom On Timeout — April 14, 2013 at 9:36 pm (#

    Oh. My. Goodness. I’m a total sucker for anything with peanut butter cups and these bars look TO DIE FOR! Gorgeous!

  23. Jennifer — April 15, 2013 at 7:44 am (#

    Made these last week to have over the weekend. They were SO GOOD. I preferred them stored in the fridge. Made them stay together better when eating. Thanks for the yums!

    • Averie @ Averie Cooks — April 15, 2013 at 1:21 pm (#

      I am so glad to hear you liked them! Thanks for coming back to LMK and yes, I went back and forth between fridge and room temp. Both have their selling points for me on storing. Fridge definitely makes them firmer and less messy :)

  24. Hayley @ The Domestic Rebel — April 15, 2013 at 7:51 am (#

    Um, can I please come live with you? I’ll clean your house top to bottom every day and all I need is payment in these bars. Oh my word, they look AWESOME, Averie! I love how simple they are, yet they look so stunningly chewy and delicious.

  25. Jennie @themessybakerblog — April 15, 2013 at 9:49 am (#

    I have no words to describe how delicious these bars look. Mmm!

  26. Ala — April 15, 2013 at 10:46 pm (#

    Ooh, I was hoping there’d be a hint (or generous dollop) of cookie butter or peanut butter in the blondie base :) maybe I’ll have to add my own, but these sound amazing as they are!! The best of all worlds, thanks for sharing.

    • Averie @ Averie Cooks — April 15, 2013 at 10:52 pm (#

      I was going for pure classic cookie dough flavor in the base but feel free to tweak as you like. They are absolutely perfect for me as is – one of my new faves, hands down!

  27. Katrina @ In Katrina's Kitchen — April 17, 2013 at 7:51 am (#

    I just want to tuck myself right into one of these bars and eat my way out!

    • Averie @ Averie Cooks — April 17, 2013 at 8:27 am (#

      Thanks girl! They are seriously a new fave bar. I make tons of stuff but these were extra special!

  28. Deb — April 17, 2013 at 4:59 pm (#

    WOW WOW WOW! I knew as soon as I saw this post I had to make these and they are every bit as amazing as I expected they would be. Since I have a weakness for sweets, I tend to always try to cut recipes in half so I have less temptation to deal with. In this case, I had a feeling they would be so good that I went in the opposite direction and doubled the recipe from the start. I figured why not use the whole can of condensed milk and double the pleasure from the start. Good choice because they are perfection. BTW – I think you mentioned you run every day and I’m curious how far. I do run, but not enough to keep up with my dessert testing/tasting habit. Guess I need to find a better balance – HA. Thanks for another great recipe that will go on my “repeat” list.

    • Averie @ Averie Cooks — April 17, 2013 at 6:28 pm (#

      So glad that you made them and that you made a double batch, right off the bat! They are crazy good. So good that next week I have another version-on-a-theme of this b/c I could not get these out of my mind!

      I run about 5 miles a day. I have been doing that for 20 years…literally since I was in junior high. I do not feel balanced if I don’t. It’s like brushing my teeth. Just a daily thing that has to happen :)

    • Deb — April 19, 2013 at 6:15 pm (#

      I can’t wait to see what you make next week. I think this cookie base could support lots of variations and I’ve got quite a few ideas for different ways I’m going to use it already.

      Great that you can run that far everyday! I do understand the need to exercise to get that balanced feeling. I workout 7 days a week, but only run on average 3 – 4 of the days. I workout in the morning and it really sets the tone for the entire day. I do feel the best on the days I run, so maybe when the weather in Michigan starts looking as nice as Aruba, I’ll be more motivated to get outside everyday. :-)

    • Averie @ Averie Cooks — April 19, 2013 at 6:37 pm (#

      I live in San Diego full time so not quite as nice as Aruba, but not too shabby :)

  29. Rachel P — April 20, 2013 at 8:25 pm (#

    Made these today and they turned out great! Used peanut butter chips instead of the Reese’s PB cups but could totally see myself making them again and trying out another candy. I’m thinking Rolo’s next time :)

    One issue I had was with the aluminum foil & cooking spray. I found that the dough wasn’t sticking to the bottom of the pan so I ditched the foil and used just cooking spray and it turned out fine. Cleaning wasn’t too terrible either. Just wanted to share my experience!

    Thanks for the awesome recipe!

    • Averie @ Averie Cooks — April 20, 2013 at 9:04 pm (#

      So glad you made them and enjoyed them so much. Glad your bars weren’t sticking to the pan. I just NEED to have foil in order to lift out with the overhang and slice on a cutting board in order to make them look neat and tidy for the pics (plus it saves me cleanup time) but good to know it wasn’t a problem skipping it!

      And PB chips sound great and so do Rolos. If I had had any in the house, I would have used them, too. I have a new version of this bar coming out on Tuesday. Stay tuned. It’s crazy crazy good. :)

  30. Christine — April 23, 2013 at 6:15 pm (#

    So everyone knows how awesome these are:

    I made the peanut butter crumble bars….they were AMAZING!! Dangerously good…..almost ate all of them by myself. But I did cut them smaller so it made about 12 to 14 for me.

  31. karensdifferentcorners — April 24, 2013 at 9:53 pm (#

    I made these last week! Next time I’m making a double batch!

  32. Amy V — April 28, 2013 at 10:38 am (#

    Made these this morning for my husband who loves all things Reese! The moaning and groaning coming from the living room when he took his first bite was definitely my reward! Perfect dessert for the wife who can’t bake. Will make again and again! :)

  33. Making this recipe today, here in Melbourne Australia. Just using quality organic chocolate chips instead of a candy bar. The recipe is easy to put together with the help of my Kitchen-Aid. If it’s a success then it will become a regular staple to go with our coffee & TV ritual. I can’t wait to try lots of different candy variations.

    • Averie Sunshine — June 2, 2013 at 8:59 pm (#

      You don’t even need a mixer. Seriously just melt some butter, whisk in the rest, it takes a minute or two, tops, and you’re ready to go! :)

    • Simon — June 3, 2013 at 5:15 pm (#

      Well it was a success. And I am glad I used my Kitchen-Aid, that was one thick batter! Until they make a prosthetic whisk to swap for my prosthetic hand; the Kitchen-Aid will have to do the trick.

    • Averie Sunshine — June 3, 2013 at 5:17 pm (#

      So glad you tried them and they were a success! thanks for LMK!

  34. Linda — June 6, 2013 at 4:13 pm (#

    I hhave a huge family so everything I make I use a 9×13 baking pan what would I need ingredient wise to make the Pb cup cookie dough to fit the 9x13pan?

    • Averie Sunshine — June 6, 2013 at 4:24 pm (#

      You could simply just double the recipe and extend baking time as needed. LMK how they turn out!

  35. Mackenzie — June 7, 2013 at 7:11 am (#

    Wondering if you could help me figure out what I did wrong! I baked them last night. The toothpick came out clean from the middle and the edges were golden and slightly coming away from the edges of the pan. I let them sit for one hour on the counter and then put them overnight in the fridge. Took them out this morning to cut them. I pulled them out of the pan w the foil and they started losing shape. I realized the milk was still the same consistency as when I poured it in the pan and had not hardened at all :( it also looked like the cookie dough base had risen to the top and it was just milk on the bottom and all the cookie dough was on the top! They just looked so good, would love to figure out what I did wrong. Did I not bake them long enough? I baked them for 35 mins.

    • Averie Sunshine — June 7, 2013 at 7:16 am (#

      I wasn’t in your kitchen with you and without a photo, it’s so hard to possibly guess what you did wrong. But I would say in this case, they were underbaked based on the losing shape part, as well as the consistency of the milk. Baking another 10 mins or so would probably do the trick. Also you may want to look into an oven thermometer just to make sure your oven is absolutely running hot enough!

  36. Tracy — July 5, 2013 at 11:40 am (#

    These look DELICIOUS!
    Tell me, can I make them more cookie, less gooey?
    Is that possible or another recipe?
    Thanks so much

    • Averie Sunshine — July 5, 2013 at 1:02 pm (#

      If they look delicious to you, I wouldn’t change a thing then :)

      But if you want them more cookie and less gooey, you could bake them for another few minutes and dry them out more.

      There’s also a TON of bars here

      Some of which are more cookie-bar than gooey-bar. LMK what you end up making!

  37. Amy — July 8, 2013 at 4:56 pm (#

    I made these along with the cookie butter bars.. I can never make these again. I find it hard to keep my hands off of them. I make my own PB cups, PB/cookie butter, and sweetened condensed milk. They turned out AWESOME!!! I went gluten free(by choice) about a month ago. I only use coconut sugar too. I am finding it hard to look at all your mouth watering recipes. I am still learning how to bake gluten free. Till then I may have to give in and go at least Wheat free and use spelt/amaranth/etc. blend. Anyone have any pointers on the best way to convert common recipes to gluten free?

    • Averie Sunshine — July 8, 2013 at 5:07 pm (#

      For a recipe like this, convert it 1:1 with something like a bob’s red mill GF blend. Will be just fine! Cookies and bread is harder and won’t always convert like that, but for bars, very easy swap!

      And so glad to hear you love these – and that you make all your own PB, and PB Cups, and even sweet cond milk! You go girl!

  38. capturing joy with kristen duke — August 21, 2013 at 8:46 pm (#

    this. looks. amazing. Can’t wait to try it!!!

  39. Rebecca — October 14, 2013 at 8:00 pm (#

    These are in the oven as we speak. I doubled the recipe for a party and added cookie butter to the batter. Can’t wait for them to come out, the dough tasted amazing! Thanks for the recipe :)

    • Averie Sunshine — October 14, 2013 at 8:52 pm (#

      Swoon. They sound incredible. With cookie butter. And the pb cups. And the can of sweetened cond milk – you have very lucky friends/party attendees! I know you will be bringing home a clean pan :) LMK what people say about them!

  40. Erica — November 2, 2013 at 6:20 pm (#

    Just took these out of the oven! My house smells like Christmas baking! I think I will double the recipe next time. I don’t have quite the right size pan for the regular recipe and I hate having a half can of condensed milk sitting around! More is definitely better here :)

  41. Kristi @ Inspiration Kitchen — March 11, 2014 at 8:56 pm (#

    These look AMAZING! I could totally go for a pan of these by myself! LOL

  42. Cai Be Floating Market In Tien Giang — June 17, 2014 at 8:12 pm (#

    I made these last week! Next time I’m making a double batch!

  43. 7 dieu nen lam huong tuan trang mat — June 18, 2014 at 11:59 pm (#

    I made these last week! Next time I’m making a double batch

  44. Kelly — September 5, 2014 at 9:58 am (#

    Hey Averie, I just wanted to share with you my GF baking experience with these bars.

    First of all I will say that I made these the regular way and they were amazing. I seriously thought it was my best baking achievement yet. Then, I was talking with my friend who has a gluten allergy and she thought they sounded really good so I tried to make them for her. I used your suggestion of the Bob’s Red Mill Gluten Free All-Purpose Flour and it was a failure. I tasted the batter when I mixed it and it just tasted dirty, but I thought it would maybe get better after baking. Well the condensed milk and reese’s minis ended up sinking to the bottom while the cookie base floated to the top. After cooling and trying to cut it I ended up with just a big sticky mess…and it still tasted like dirt!

    So sad to let you know that swapping the flour didn’t work for me!

    • Averie Sunshine — September 5, 2014 at 10:56 am (#

      Hi Kelly,
      The issue with many GF mixes is that they are very gritty. I’m sorry that the Bob’s mix didn’t work out for you. I haven’t personally made them with that exact flour so couldn’t speak one way or the other to if that was going to be successful or not and sounds like it wasn’t. Glad the recipe as I wrote it and have personally tested and trialed it came out great for you though!

  45. Angie — September 25, 2014 at 7:59 am (#

    Hello Averie! My dad went shopping and got me evaporated milk instead of sweetened condensed milk :/…it was bound to happen b/c shopping isn’t one of his strengths. Anyway, do you think I could add sugar to the evaporated milk and use it in lieu of the SC milk? I’ve never tasted evaporated milk so IDK if it’s sweet or not. Thanks for your help. Btw, I made your Pumpkin Chocolate Chip Bars last weekend and they were freaking amazing. I usually like my desserts cold but I found that the bars were better warm. God bless you and your insanely-delicious- dessert-creating mind!

    • Averie Sunshine — September 25, 2014 at 8:53 am (#

      do you think I could add sugar to the evaporated milk and use it in lieu of the SC milk? = no, not advised. Wait til you get the SCMilk. Will be worth the extra trip, sorry.

      Thanks for trying those bars and so glad you loved them!! :)

  46. Angie — September 28, 2014 at 4:27 am (#

    Hi again! Is it possible to use sunflower seed butter for these bars instead of normal butter?

    • Averie Sunshine — September 28, 2014 at 5:53 am (#

      I personally haven’t tried it and wouldn’t but you could give it a go if you’re feeling experimentational.

  47. Angie — September 30, 2014 at 10:10 am (#

    Hi Averie, sorry I keep asking so many questions but this is the last one…I think. Are these bars better the day after they’re made or the same day? Thanks!

  48. Angie — October 4, 2014 at 6:49 am (#

    So I made these bars using homemade SC milk (since my dad refused to buy it) and they were so so so so so so so so GOOOOD. As in, amazingly fantabulously freakin’ good. I was so nervous that they wouldn’t turn out well b/c I wasn’t using storebought SC milk, but the homemade SC milk tasted even better than storebought- it had a hint of coffee flavor. The cookie dough was buttery and I could taste the vanilla and ohhhhh maan. “There are PB cups in each bite”- that was the truth!! These bars were rich but not too heavy and just. Amazing. I think I’ll ever buy SC milk again.

    • Averie Sunshine — October 4, 2014 at 1:59 pm (#

      Thanks for trying these & so glad you’re happy! They sound amazing with homemade SCMilk. Wow, I bet that is such a treat! And yes, PB cups in every bite is right!

  49. Angie — November 12, 2014 at 7:30 am (#

    hi Averie, do you have a recipe that incorporates pumpkin and SC milk?

  50. Kelsey — December 19, 2014 at 1:20 pm (#

    I was hoping to make these for Christmas in a 9×13 pan, how should I adjust the measurements? Would doubling everything be too much? Let me know when you have a moment – Thanks!

    • Averie Sunshine — December 19, 2014 at 10:04 pm (#

      I think doubling everything will be fine, although I haven’t personally tried it.

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