Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Peanut Butter & Cookie Dough Fudge Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • 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

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://recipe.ukfinda.com/creamy-peanut-butter-cookie-dough-fudge-bars/