Peanut Butter Cup Cookie Dough Crumble Bars


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Peanut Butter Cup Cookie Dough Crumble Bars – These bars are soft, chewy, dense and buttery! And when topped with Peanut Butter cups, it makes for a delicious treat!

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.

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

Peanut Butter Cup Cookie Dough Crumble Bars - These bars are soft, chewy, dense and buttery! And when topped with Peanut Butter cups, it makes for a delicious treat!

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Yield: 12

Peanut Butter Cup Cookie Dough Crumble Bars

Peanut Butter Cup Cookie Dough Crumble Bars

The bars are fast, easy, and a cinch to make. They come together by hand with just one bowl in minutes. There's a soft, chewy, dense and buttery cookie dough base before being topped with peanut butter cups. Creamy, rich, sweetened condensed milk coats the cookie dough and sends the peanut butter cups on a sweet, milky, luscious bath. Gooey and sticky, sweet and creamy, soft and chewy, chocolaty and peanut buttery, all in one.

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.
  3. Add the egg, sugars, vanilla, and stir vigorously to combine, for about 1 minute.
  4. Add the flour, baking soda, optional salt and stir until just incorporated. Batter will be quite thick.
  5. Reserve 1/2 cup batter; set aside. Turn remaining batter out into prepared pan, smoothing it lightly with a spatula.
  6. Evenly sprinkle the peanut butter cups over the batter. Pour sweetened condensed milk over the top. Using your fingers, lightly crumble the reserved cookie dough over the top in irregular, marble-sized chunks.
  7. 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 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.
  8. Allow bars to cool in pan for at least 3 hours before slicing and serving. Expediting this by placing pan in the refrigerator is okay if you're in a hurry. Extra bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.


Tip - Bars may be kept gluten-free by replacing the flour with your favorite gluten-free baking blend. Take care any ingredients used are suitable for your dietary needs.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 331Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 158mgCarbohydrates: 45gFiber: 1gSugar: 31gProtein: 5g

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. In step 3, it says to use my fingers and lightly crumble the reserved cookie dough over the top in irregular, marble-sized chunks. I haven’t made that yet but what cookie dough is this referring to? The 1/2 cup of reserved batter? Is this supposed to solidify and that’s why I’m breaking it apart with my fingers? Thanks!

    1. Reserve 1/2 cup batter/dough, put the rest in pan, then later crumble the reserved cup of batter/dough over top.

  2. LOVED these! But I think my cooking time was off, I think I’ll cook it for 5-10 minutes longer. But they were delicious! So glad I found your website!

    1. All ovens and ingredients vary, so just bake a bit longer next time if you think they need it – but if you LOVED them…then maybe not :) Whatever you think is best!

  3. I just made these PB cup bars and my husband and oldest sone LOVE them. However, mine look nothing like yours. Can’t see the pb cups at all.You can taste them though. They did rise pretty high especially on the edges. I will be taking them to a church lunch tomorrow. My husband has already eaten all the ones I left for him. The not so pretty ones. HA!! I had also baked some of your cranberry while chocolate chip cookies. I made the dough a few weeks ago and froze the rest. I was hoping they wouldn’t spread out as much but they did.

  4. Hey! Thanks for nice recipe. I just wanted to ask canI somehow incorporate extra peanut butter into the batter or somehow top the mixture with it before baking? Its just that the peanutbutter cups are not enough for me.


    1. You could add extra peanut butter cups, you could drizzle melted peanut butter on top after the bars have cooled out of the oven, you could make peanut butter frosting and frost them. Many ways to boost the flavor. Glad you enjoyed the recipe and that you’re a true PB fan like me!

  5. Ahhhh my whole mouth has just filled with saliva!! All of these peanut butter/chocolate treats I’ll be here for hours!


    1. Thanks for trying the recipe and I’m glad it came out great for you each time, and that you won a baking competition with my recipe!

  6. Thank you so much for replying. I actually googled mini’s and realized the wrapped ones are ‘miniatures’. Before I went to store. Much easier with the minis. I also read where someone tried gluten free and it just made them mushy. I am making two batches as we speak, the second gluten free. I used a combo of gluten free cooking flour and coconut flour. The dough was definitely a different consistency. So they may be a gooey mess. . . but a delicious gooey mess so I’m sure they will still be appreciated. And they are being sent in the mail. I’ll let you know the reviews from my friends receiving them. Both batches.
    Thanks again. Your blog is fantastic.

    1. Coconut flour is NOT like regular flour AT ALL and doesn’t behave like it since it’s not a grain. On a hope-and-a-prayer, it may work for you since you used it in combo w/ another flour (using it by itself requires some serious recipe modification with the liquid/dry ratios) so hopefully it kind of works but w/out any gluten in the recipe, the whole thing could be pretty darn gooey and messy. Not sure what will happen but good luck :) LMK how things go!

  7. Hi Averie ~ love your website and drool with each and every recipe. I made these bars and they were so amazingly delicious that I had to put them in the freezer so I wouldn’t founder. . . my question is do you use the mini cups that require being unwrapped or the next size smaller? I didn’t even realize there was a next size smaller until i was at the store and as I look at your pics, I’m thinking that was the size to use. Mine worked but needed to be kind of ‘placed’ into the dough. Making another batch for friends so will wait for your reply. Thank you so much!!

    1. In this recipe I used the smallest ones they make that come in a pouch and don’t need individual unwrapping but really, you can use the next size up (what used to be the smallest size they make til a few years ago)…the pouch ones are just even more bite size and no unwrapping necessary which I like. Thanks for trying the recipe and I’m glad it came out great for you!

  8. 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!

  9. 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.

    1. 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!

  10. 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!

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

  11. 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!

    1. 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!! :)

  12. 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!

    1. 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!

  13. 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 :)

  14. 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 :)

    1. 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!

  15. 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?

    1. 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!

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

    1. 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!

  17. 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.

    1. 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!

  18. 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?

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

  19. 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.

    1. 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! :)

      1. 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.

  20. 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! :)

  21. 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.

  22. 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!

    1. 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. :)

  23. 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.

    1. 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 :)

      1. 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. :-)

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

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

  24. 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.

    1. 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!

  25. 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.

  26. 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!

    1. 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 :)

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

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

  29. 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!

  30. 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!

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

  32. 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! (=

  33. 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!

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

  35. 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.

    1. 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!

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

  37. 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!

    1. 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 :)

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

  39. 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.

    1. 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!

  40. 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

  41. 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.

  42. 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:)

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

  44. I started drooling as I was reading your post. My daughter saw all these and asked if we can bake this weekend. Looks like I’ll be busy. Thanks for sharing the yumminess.

    1. LOL – My 6 yr old does that with blogs all the time. She’s like, Mom what girl made those!!!? Kids are too cute. But seriously these bars take no more than 10 mins get from cupboard to oven. So easy! LMK how they turn out!

  45. PB cups are one of my favorite candies so I’m pretty much drooling over here! Pinning these and making them for sure! :) I’ll have to make sure that when I bake these that I bring them to someone else’s house because my waist line will thank me. ;)

    1. I don’t usually hoard what I make and donate lots of it…but these, they were so good. I have one left for tomorrow. All mine :)

    1. And yours almost have a twist on pecan pie built in, too. Love bar desserts, too. And cookies. In one. We are the same on that!

  46. What??? These look awesome. Can’t go wrong with PB cups and sweetened condensed milk. OMG.

  47. All of your photos and recipes are great, especially your peanut butter ones :) I’m a peanut butter, this peanut butter cookie dough bar is to die for!

  48. Averie, I had a rough day and one of these bars would surly brighten things up. I have a soft spot for Reese’s Peanut Butter Cups. Wish I lived close to you so I could eat some of your treats!!!

  49. Thanks for stopping by in my blog – eventhough it probably looks like utter gibberish to you! Thank you for a great blog, I’m getting a real bad sweet tooth just looking around… ;)

    1. I couldn’t read a thing but I saw the link to my site so just wanted to comment to let you know I had stopped by :)

  50. I can see why you can’t keep your hands off these. Nanaimo bars all the way for my favorite bar recipe, although they’re not fast and easy. My go-to fast dessert often has to do with melting dark chocolate chips with fruit, nuts, etc.

    1. I’ve made Nanaimo Bars and while they were good, they were tons of work…these bars are amazing for almost zero work. A total win :) But I would like to try Nanaimo Bars made by a Canadian one day :)

  51. These look incredible! LOVE the crumbled cookie dough on top, so drool worthy as are ALL of your recipes.

  52. Yeah, it has been a while since you made a gooey bar! ;-D
    For reals, though, I swear I just made the ~slurp~ sound! mouthwatering!!

    1. Thanks for the pin, Anna! (I don’t get notifications from Pinterest anymore from you…or very sporadically…so random and weird)

  53. I just found your website and I am LOVING all of these healthy and tasty foods. I have literally just spent an hour browsing all of your recipes and I’m a Reeses addict so these crumble bars are on my to do list for this weekend..for sure.

    By the way I featured your Healthy Fudgy Brownie Bites recipe on my Top 15 Healthiest Tasty Treats list. If you want a badge for your site or just to check it out feel free to look at it out here: Have a good day!

  54. How you always manage to take simple ingredients I have in my cupboard and create such mouthwatering desserts will never cease to amaze me! This looks sinfully divine. Your picture with the fork mark should be illegal – so.good. Looks so soft and peanut buttery. Wow. I am in love this recipe.

    1. “always manage to take simple ingredients I have in my cupboard and create such mouthwatering desserts” — that is actually one of my mental goals when I create a recipe. Make something everyone has, everyone can do, but make it a bit more…special, maybe, than they would have thought to do :)

  55. The description of these bars are making me wish I had a huge pan for breakfast!

  56. Gorgeous bars, as always, Averie! I am loving the one-bowl recipes you’re creating. Keep ’em coming!

    1. And where I grew up, things like this would have been perfect potluck food! (rural midwest, church basements, no one had any money and there was nothing fancy about anything but it sure was good!)

  57. These look irresistible, Averie! I’m a sucker for any dessert involving PB. Yum!

  58. I would have the hardest time waiting for these to cool! I have no self control AT ALL when it comes to peanut butter cups, Averie! That combined with a soft cookie base and sweetened condensed milk! Hold the phone, I am now more starving than I thought I was. This cleanse is not working in my favor right now. I want to reach through the screen! I love making bars and I knwo you do too – so much less work involved & so mindless. There are so many ways to spruce these up using different candies!

    I love the pretty bokeh in these photos too. The fourth one down is my favorite. I have been studying my favorite food photographer’s work lately in preparation, you being one of them. Trying to improve and make it perfect!

    1. so much less work involved & so mindless = YES, agreed!

      and reading blogs like mine on a cleanse, yeah, not easy. Going for a run, even, and smelling the food smells in the air that would normally either gross me out or I wouldn’t notice, on the cleanse I wanted them! Like the smell of a corndog and ketchup. I havent had a corndog in 25 years but it smelled good to me on my cleanse. Lol

      Anyway thanks for the photography compliments. It all depends on the day, food, etc. some of the time. I just don’t know what I’m going to get. Sometimes I have to open up the aperture and shoot at a f/3.5 and it’s a little too bokeh-ey sometimes, but due to inferior lighting or really dark food (like these were) it’s the only compensation. And btw how RANDOM you saw that cleanse pic on TS. They were the only food site that accepted it. And that you then saw it there. Fate. :)

  59. These look insanely delicious!!! I love making bars because they’re easy to transport and serve, plus you can make them super fun like these!! My favorite bars I’ve made recently are your Funfetti Cake Batter Blondies, but I think these might just edge those out. I’m a sucker for peanut butter cups. Thankful that I’m DONE with the cleanse while looking at these! ;)

    1. These edge those out. Yes. Totally! And glad you’re done with your cleanse right now, too! If you need one to make in the future, these are the recipe to try. A new favorite!

  60. I could not keep myself from looking at this recipe..Willpower alone could not keep me from gooey and peanut butter. If you are addicted to peanut butter, you can mix some in with the sweetened milk. You may need to warm it up a bit to make sure it mixes in. A little oatmeal can be added to the dough too! It would be totally be healthy

    1. I do the PB + sweetened cond milk mixture that then floods everything in these

      and these

      and these have oats in them and are AMAZING

      Actually those 3 recipes are among my top 10 recipes on my entire blog, period!

      love it!

  61. Yeah, I am pretty much in love with every single part of this delicious bar! Those peanut butter cups get me every time!!!

  62. Sweetened condensed milk poured over a pan of bars filled with candy is a sugar lover’s dream! I could easily dig into these with a spoon and I love layers of flavor and texture in desserts. Seven layer/magic 8 bars always come to mind as a favorite but I also recall a bar recipe with an oatmeal cookie base. It’s topped with chocolate chips and caramel sauce, then the remaining cookie dough sprinkled on top.

    1. Just replied with this to another commenter – that sweet cond milk is the best!

      I do the PB + sweetened cond milk mixture that then floods everything in these. A spin on Magic Bars!

      and these

      and these have oats in them and are AMAZING

      Actually those 3 recipes are among my top 10 recipes on my entire blog, period!

  63. You always cause my a problem Averie. I come on your website, see a great recipe, am ready to make it and then I see all the other similar and delicious and I can never decide. This time a title recipe wins :)

  64. Averie, your pictures are absolutely gorgeous! I literally want to reach straight into my computer to grab one of these. I love the swirls of condensed milk and tons of mini Reese cups in these. Gahh! Is it appropriate to make these and eat a few all before noon? Because I seriously might just do that! (Major perk of working from home today!!)

    1. Thanks for the photography compliments and glad they are lifelike and have you tempted :)

  65. Oh my gosh! These look amazing and so incredibly delicious! You make such awesome bars Averie!

  66. Adding the sweetened condensed milk to these was so smart! OMG I am dying over here. These look so crazy good it is not even funny!!

    1. I love adding it to layered bars

      I do the PB + sweetened cond milk mixture that then floods everything in these

      and these

      and these have oats in them and are AMAZING

      Actually those 3 recipes are among my top 10 recipes on my entire blog, period!

  67. OMG…my mouth was watering just looking at the pictures!!! :) These sound fantastic!!!

  68. Gah – every single morning….I should know better! Everything always looks amazing Averie. And decadent. I feel like I need to work out just ogling those pictures ;-)

  69. It’s 7:27 am here and now all I can think about are gooey peanut butter bars! Uh oh ;)

  70. I can definitely see why these are your favorite bars in recent history! Holy cow! These are pretty much simply brilliant. :)

  71. I wouldn’t be able to keep my hands off this either! Love that this doesn’t require a mixer too.