Peanut Butter Polka Dot Bars Recipe

Name: Peanut Butter Polka Dot Bars Recipe | Recipes
Prep time: 26 min
Total time: 51 min
Yield: 24-26 bars
Ingredients: 1 1/4 cups butter or margarine, divided (300 mL); 3/4 cup creamy peanut butter (175 mL); 2 cups packed light brown sugar (500 mL); 2 eggs; 2 1/2 tsps vanilla extract, divided (12 mL); 2 1/2 cups quick-cooking rolled oats (625 mL); 2 1/2 cups all-purpose flour (625 mL); 1/2 tsp salt (2 mL); 2/3 cup HERSHEY'S Cocoa (150 mL); 1/3 cup granulated sugar (75 mL); 1 can sweetened condensed milk (not evaporated milk) (398 mL); 1 1/3 cups HERSHEY'S CHIPITS MINI REESE'S PIECES Peanut Butter Candy Baking Pieces (283 g)

Details

Timing
Timing
Total:
Bake:: 25 Min.
Prep:: 26 Min.
Skill Level:: Intermediate
Yields:: 24-26 bars

Perfect for a crowd, rolled oats add a grainy texture to these peanutty bars topped with everyone's favourite - REESE’S PIECES Minis!

Ingredients & Directions

Prep Time: 26 minutes
Bake Time: 25 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 1/4 cups

butter or margarine, divided (300 mL)
3/4 cup

creamy peanut butter (175 mL)
2 cups

packed light brown sugar (500 mL)
2

eggs
2 1/2 tsps

vanilla extract, divided (12 mL)
2 1/2 cups

quick-cooking rolled oats (625 mL)
2 1/2 cups

all-purpose flour (625 mL)
1/2 tsp

salt (2 mL)
2/3 cup

HERSHEY'S Cocoa (150 mL)
1/3 cup

granulated sugar (75 mL)
1 can

sweetened condensed milk (not evaporated milk) (398 mL)
1 1/3 cups

HERSHEY'S CHIPITS MINI REESE'S PIECES Peanut Butter Candy Baking Pieces (283 g)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

HERSHEY'S CHIPITS MINI REESE'S PIECES Peanut Butter Candy Baking Pieces, 270g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven & Stovetop

13x9-inch (33x23 cm) Baking Pan

Measuring Cups

Mixing Bowl

Mixer

Saucepan

Wire Rack

Heat oven to 350°F (180°C). Beat 3/4 cup (175 mL) butter, peanut butter and brown sugar until well blended. Add eggs and 1 tsp (5 mL) vanilla; beat thoroughly.

Stir together oats, flour, baking soda and salt; gradually add to butter mixture. (Dough will be thick.) Remove 2 cups (500 mL) dough; set aside. Press remaining dough onto bottom of 13x9x2-inch (33x23x5-cm) baking pan.

Prepare Chocolate Filling: melt remaining 1/2 cup (1 stick) (125 mL) butter or margarine in saucepan over low heat. Stir in cocoa and sugar. Add sweetened condensed milk; cook, stirring constantly, until smooth and thick. Remove from heat; stir in remaining 1-1/2 tsp (7 mL) vanilla extract. Spread filling evenly over dough. Crumble reserved dough evenly over filling. Sprinkle candy pieces evenly over filling.

Bake 25 minutes or until top is golden brown. (Chocolate will be soft.) Cool completely in pan on wire rack; cut into bars.