Peanut Butter Custard Bars

By melanieroe

Prep Time: 20 Min
Total Time: 2 Hr 30 Min
Makes: 36 bars

NUTRITION INFORMATION:
1 Bar: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 20mg; Sodium 110mg; Total Carbohydrate 17g (Dietary Fiber 0g, Sugars 13g); Protein 4g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 2% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
• 1 bag (10 oz) peanut butter chips
• 3 eggs
• 1/2 cup packed light brown sugar
• 3 tablespoons peanut butter
• 2 containers (6 oz each) Yoplait® Thick & Creamy crème caramel yogurt
• 4 Nature Valley® peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

Details

Servings 36
Adapted from pillsbury.com

Preparation

Step 1

1. Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. With fingers, press cookie dough evenly in bottom of pan. Sprinkle with peanut butter chips; press lightly into dough. Set aside.
2. In medium bowl, beat eggs, brown sugar, peanut butter and yogurt with wire whisk until thoroughly blended. Pour mixture over dough. Sprinkle crushed granola bars evenly over top of egg mixture.
3. Bake 40 to 50 minutes or until bars pull away from edges of pan and are set in center. Cool completely in pan, about 1 hour 30 minutes. Cut into 9 rows by 4 rows. Store in refrigerator.
*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.


High Altitude (3500-6500 ft): Break up cookie dough into bowl; knead or stir 3 tablespoons all-purpose flour into dough. Press dough in pan.