Peanut Butter-Chocolate Revel Bars

By bakeaholic

Sweet chocolate enveloped in layers of peanut butter cookie dough. Yum!

Ingredients

• Nonstick cooking spray
• 1 cup unsalted butter, softened
• 1 1/2 cups packed brown sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 eggs
• 2 cups creamy peanut butter
• 2 tsp. vanilla
• 3 cups all-purpose flour
• 1 1/2 cups semisweet chocolate pieces
• 1-400 mL can sweetened condensed milk
• 2 tbsp. creamy peanut butter
• 2 tsp. vanilla
• 1/2 cup chopped salted peanuts (optional)

Preparation

Step 1

1. Preheat oven to 350 degrees F. Linea 13x9x2-inch baking pan with heavy foil, extending the foil over edges of pan. Coat foil with cooking spray; set pan aside.
2. 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 bowl occasionally. Beat in eggs, 2 cups peanut butter and 2 tsp. vanilla until combined. Beat in the flour. Set dough aside.
3. For filling, in a medium saucepan, combine chocolate pieces, sweetened condensed milk and 2 tbsp. peanut butter. Cook over low heat until the chocolate is melted, stirring occasionally. Remove from heat. Stir in 2 tsp. vanilla.
4. Remove 2 cups of the dough; set aside. Press the remaining dough evenly into the bottom of the prepared baking pan. Spread filling evenly over dough in pan. Drop spoonfuls of the remaining dough over filling. If desired, sprinkle with peanuts.
5. Bake in the preheated oven for 30-35 minutes or until top is lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift cookie out of pan and cut into bars.

To store:
Layer bars between layers of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.