There is something mighty satisfying about a dessert that asks so little and gives back so much, and these oven baked peanut butter cookie bars do exactly that. Built on a layer of whole Nutter Butter cookies and finished with just a handful of pantry staples, they bake into a rich, soft-centered treat that feels like something from an old church supper table, only with a clever shortcut busy home cooks can appreciate. This is the sort of sweet you make when company is coming, when the grandchildren want dessert in a hurry, or when you need a dependable pan of something cozy and peanut buttery.
Serve these bars cut into small squares with cold milk, hot coffee, or a scoop of vanilla ice cream if you want to dress them up a touch. They also fit right in on a potluck dessert table beside brownies and sheet cake, and a little drizzle of chocolate syrup or a spoonful of whipped topping makes them feel extra special for Sunday supper.
Oven Baked 5-Ingredient Peanut Butter Cookie Bars
Servings: 16 bars
Ingredients
1 package whole Nutter Butter cookies, about 16 ounces
1 can sweetened condensed milk, 14 ounces
1 cup creamy peanut butter
1 container whipped topping, 8 ounces, thawed
1 cup milk chocolate chips
Directions
1. Preheat your oven to 350 degrees Fahrenheit and lightly grease a clear glass 9x13 baking dish. Arrange the whole Nutter Butter cookies in a single snug layer across the bottom of the dish.
2. In a medium bowl, stir together the sweetened condensed milk and creamy peanut butter until smooth and well combined. Fold in the whipped topping gently until the mixture is mostly uniform.
3. Spread the peanut butter mixture evenly over the cookie layer, taking care to cover the cookies from edge to edge. Sprinkle the milk chocolate chips evenly over the top.
4. Bake for 25 to 30 minutes, until the top looks set and lightly golden around the edges. Let the dish cool completely before slicing into bars so everything has time to firm up nicely.
5. Cut into 16 squares and serve as is, or chill the bars for an hour if you want a firmer, tidier slice.
Variations & Tips
Chocolate Lover's Version: Swap the milk chocolate chips for semi-sweet or peanut butter chips if you want a deeper chocolate flavor or even more peanut butter goodness in every bite.
Easy Cutting Tip: For the cleanest squares, chill the cooled bars before slicing and wipe your knife between cuts. That little bit of patience makes a prettier pan, especially if you're taking them to a gathering.
Make-It-Your-Own Topping: A light drizzle of melted chocolate over the cooled bars adds a bakery-style finish without much fuss. You can also scatter a few chopped peanuts on top for a little crunch if your family likes texture.
Storage Tip: Keep the bars covered in the refrigerator for up to 4 days. They are quite rich, and I think they taste especially good cold with an afternoon cup of coffee.