Ingredients
- Nonstick cooking spray
- 1 cup butter, softened
- 1-1/2 cups packed brown sugar
- 1 teaspoon baking soad
- 1 teaspoon salt
- 2 cups creamy peanut butter
- 2 eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1-1/2 cups semisweet chocolate pieces
- 1, 14 oz. can sweetened condensed milk
- 2 tablespoons creamy peanut butter or butter
- 2 teaspoons vanilla
- 1/2 cup chopped salted peanuts (optional)
Directions
- Preheat oven to 350 degrees. Line a 13x9x2 inch banking pan with heavy foil, extending the foil over edges of pan. Coat foil with cooking spray; set pan aside.
- In an extra-large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in the 2 cups peanut butter, the eggs, and 2 teaspoons vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Set dough aside.
- For filling, in a medium saucepan combine chocolate pieces, sweetened condensed milk, and the 2 tablespoons peanut butter. Cook over low heat until chocolate is melted, stirring occasionally. Remove from heat. Stir in 2 teaspoons vanilla.
- Remove 2 cups of the dough; set aside. Press the remaining dough evenly onto the bottom of the prepared baking pan. Spread filling evenly over dough in pan. Drop spoonfuls of the remaining dough over filling.
- Bake for 30 to 35 minutes or until top is light brown. If desired, sprinkle with peanuts. Cool in pan or a wire rack. Using the edges of the foil, lift block of cookies out of pan. Place on cutting board; cut into bars. Makes 36 bars.
To Store: Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 minutes.
