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Peanut Butter Polka Dot Bars Recipe

Details

Time
51 minutes
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)

Directions

Equipment Needed 
oven and stovetop Oven & Stovetop
baking pan 13x9-inch (33x23 cm) Baking Pan
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
saucepan Saucepan
wire rack Wire Rack
1

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.

2

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.

3

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.

4

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