Creamy Peanut Butter & Cookie Dough Fudge Bars are the ultimate indulgent treat, combining the creamy richness of peanut butter fudge with the sweet, buttery flavor of cookie dough. These no-bake bars are easy to make and perfect for satisfying your sweet tooth or impressing guests at parties and gatherings.
Why You’ll Love This Recipe
- No baking required: These bars are simple to prepare without turning on the oven.
- Perfect combination: The balance of creamy peanut butter and chewy cookie dough is irresistible.
- Great for sharing: These bars are ideal for parties, holidays, or gifting.
- Customizable: Add your favorite mix-ins like chocolate chips or nuts for a personal touch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Creamy peanut butter
- Butter
- Powdered sugar
- Vanilla extract
- All-purpose flour (heat-treated for safety)
- Brown sugar
- Granulated sugar
- Milk
- Mini chocolate chips
Directions
- Prepare the cookie dough layer:
- Heat-treat the flour by baking it in the oven at 350°F for 5 minutes or microwaving it in 30-second intervals until it reaches 165°F to eliminate any bacteria.
- In a mixing bowl, beat together softened butter, brown sugar, granulated sugar, and vanilla extract until creamy.
- Gradually add the heat-treated flour and milk, mixing until a cookie dough consistency forms. Stir in the mini chocolate chips. Set aside.
- Make the peanut butter fudge layer:
- In a medium saucepan over low heat, melt butter and peanut butter together until smooth.
- Remove from heat and gradually mix in powdered sugar and vanilla extract until well combined.
- Assemble the bars:
- Line an 8×8-inch baking pan with parchment paper.
- Press the peanut butter fudge mixture into the bottom of the pan, smoothing it into an even layer.
- Spread the cookie dough mixture over the fudge layer, pressing it gently to adhere.
- Chill: Refrigerate the bars for at least 2 hours or until firm.
- Serve: Slice into bars and serve cold. Store leftovers in the refrigerator.
Servings and Timing
- Servings: Makes approximately 12-16 bars.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
Variations
- Add nuts: Sprinkle chopped peanuts or pecans over the top for extra crunch.
- Chocolate drizzle: Drizzle melted chocolate over the bars for an elegant touch.
- Dairy-free option: Use dairy-free butter and milk alternatives.
- Gluten-free: Substitute heat-treated almond flour or gluten-free all-purpose flour.
Storage/Reheating
- Storage: Store the bars in an airtight container in the refrigerator for up to 1 week.
- Freezing: Freeze the bars in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
FAQs
1. Can I skip heat-treating the flour?
No, heat-treating the flour is essential for safety since raw flour can contain harmful bacteria.
2. Can I use chunky peanut butter?
Yes, chunky peanut butter will add a delightful crunch to the fudge layer.
3. How can I make these bars nut-free?
Replace peanut butter with a nut-free spread like sunflower seed butter.
4. Can I use store-bought cookie dough?
Yes, use an edible, egg-free cookie dough for convenience.
5. Can I make this recipe vegan?
Yes, substitute plant-based butter, dairy-free milk, and a vegan-friendly cookie dough recipe.
6. Can I double the recipe?
Absolutely! Use a 9×13-inch pan for a larger batch.
7. Can I add other mix-ins to the cookie dough layer?
Yes, try adding crushed pretzels, toffee bits, or white chocolate chips.
8. How do I prevent the layers from separating?
Press the cookie dough layer firmly onto the peanut butter fudge layer to ensure they adhere.
9. What’s the best way to slice the bars cleanly?
Use a sharp knife and run it under hot water between cuts for clean edges.
10. Do these bars need to stay refrigerated?
Yes, the bars should be stored in the refrigerator to maintain their texture and prevent melting.
Conclusion
Creamy Peanut Butter & Cookie Dough Fudge Bars are a decadent no-bake treat that’s sure to impress. Whether you’re serving them at a party, giving them as a gift, or indulging in a sweet snack, these bars are a guaranteed hit. Customize them with your favorite mix-ins and enjoy the perfect blend of peanut butter and cookie dough in every bite!
Print
Creamy Peanut Butter & Cookie Dough Fudge Bars
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 12–16 bars 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
These Creamy Peanut Butter & Cookie Dough Fudge Bars are the ultimate indulgence! A rich, creamy peanut butter fudge layer is topped with edible cookie dough for a no-bake treat that’s perfect for any occasion. Easy to make and impossible to resist!
Ingredients
For the peanut butter fudge layer:
- 1 cup (250 g) creamy peanut butter
- 1/2 cup (120 ml) sweetened condensed milk
- 1/4 cup (60 g) unsalted butter
For the cookie dough layer:
- 1/2 cup (120 g) unsalted butter, softened
- 1/3 cup (65 g) brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or cream)
- 1 cup (125 g) all-purpose flour (heat-treated for safety)
- 1/2 cup (90 g) mini chocolate chips
For topping (optional):
- 1/4 cup (45 g) chocolate chips, melted
- Pinch of sea salt
Instructions
- Prepare the peanut butter fudge layer:
- In a medium saucepan over low heat, combine the peanut butter, sweetened condensed milk, and butter. Stir continuously until the mixture is smooth and well-combined.
- Pour the mixture into a parchment-lined 8×8-inch (20×20 cm) pan, spreading it evenly. Place in the refrigerator to set while preparing the cookie dough layer.
- Prepare the cookie dough layer:
- In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
- Add the vanilla extract and milk, mixing well.
- Gradually add the heat-treated flour and stir until combined. Fold in the mini chocolate chips.
- Assemble the bars:
- Remove the fudge layer from the refrigerator and gently spread the cookie dough over the top in an even layer.
- If using, drizzle the melted chocolate over the top and sprinkle with a pinch of sea salt.
- Chill and cut:
- Refrigerate the assembled bars for at least 2 hours, or until firm.
- Once set, lift the bars out of the pan using the parchment paper and cut into squares or bars.
- Serve:
- Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
- To heat-treat the flour for safety: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, or microwave in a microwave-safe bowl for 1 minute, stirring halfway through.
- For a crunchier texture, mix in chopped peanuts or toffee bits with the cookie dough layer.