Loaded REESE'S Cookie Bars

Loaded REESE’S Cookie Bars

Somewhere in between a brownie and a cookie, you'll find these easy and over-the-top peanut butter-chocolate chip cookie bars. Starting with Betty Crocker™ Chocolate Chip Cookie Mix, we mixed in HERSHEY’S Cocoa for an extra-chocolatey base, then loaded on the REESE’S PIECES Candy and REESE’S Peanut Butter Baking Cups for a treat that’s sure to be a hit with anyone who loves peanut butter and chocolate.

SKILL LEVEL
Beginner
PREP
15 min
BAKE
25 min
YIELD
16 Bars

Ingredients

1 pouch(17.5 oz) Betty Crocker™ chocolate chip cookie mix
1/4 cupHERSHEY'S natural cocoa
1/2 cupbutter, softened
2 tablespoonswater
1 egg
1/2 cupplus 2 tablespoons REESE'S peanut butter chips (from 10-oz bag)
2 tablespoonsBetty Crocker™ Decorating Decors fall sprinkles (from 1.8-oz container)
1/2 cupREESE'S baking cups and REESE'S PIECES candy (from 8.5-oz bag)

Directions

  • 1. Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray.
  • 2. In large bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms. Stir in 1/2 cup of the peanut butter chips and the sprinkles.
  • 3. Using a metal spatula, evenly spread dough in pan. Sprinkle candies over top.
  • 4. Bake 22 to 26 minutes or until set around edges. Cool 30 minutes.
  • 5. In small microwavable bowl, microwave remaining 2 tablespoons peanut butter chips uncovered on Medium (50%) 1 minute; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Spoon melted chips into small resealable freezer bag; partially seal bag. Cut off small corner of bag; squeeze to drizzle over top of bar. Let stand about 1 hour or until drizzle is set. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.
Ingredients sitting on a table

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