Peanut Butter Polka Dot Bars

Peanut Butter Polka Dot Bars

What do you get when you combine an easy peanut butter dessert recipe with REESE’S PIECES Candy? These peanut butter polka dot bars, made with REESE’S Creamy Peanut Butter, HERSHEY’S Cocoa chocolate filling and REESE’S MINI PIECES Candies are sure to delight.

SKILL LEVEL
intermediate
PREP
26 min
BAKE
25 min

Ingredients

  Amount Per Serving % DV *
Calories410
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium250 mg10% DV
Total Carbohydrates55 g18% DV
Dietary Fiber3.0 g12% DV
Sugars37 g
Protein8 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron15% DV
  Amount Per Serving % DV *
Calories410
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium250 mg10% DV
Total Carbohydrates55 g18% DV
Dietary Fiber3.0 g12% DV
Sugars37 g
Protein8 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron15% DV
1 teaspoonbaking soda
1/2 teaspoonsalt
1 teaspoonvanilla extract
2-1/2 cupsquick-cooking rolled oats
2-1/2 cupsall purpose flour
2 egg(s)
3/4 cupREESE'S Peanut Butter , creamy
2 cupslight brown sugar , packed
(hdr) (hdr)CHOCOLATE FILLING (recipe follows)
1-1/3 cupsREESE'S MINI PIECES Candy (10-oz. pkg.)
3/4 cupbutter or margarine (1-1/2 sticks) , softened

Directions

  • 1. Heat oven to 350°F. Beat butter, peanut butter and brown sugar until well blended. Add eggs and vanilla; beat thoroughly.
  • 2. Stir together oats, flour, baking soda and salt; gradually add to butter mixture. (Dough will be thick.) Remove 2 cups dough; set aside. Press remaining dough onto bottom of 13x9x2-inch baking pan.
  • 3. Prepare CHOCOLATE FILLING. Spread filling evenly over dough. Sprinkle candy pieces evenly over filling. Crumble reserved dough 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. Makes 24 bars.
  • CHOCOLATE FILLING:
  • Melt 1/2 cup (1 stick) butter or margarine in saucepan over low heat. Stir in 2/3 cup HERSHEY'S Cocoa and 1/3 cup sugar. Add 1 can (14 oz.) sweetened condensed milk (not evaporated milk); cook, stirring constantly, until smooth and thick. Remove from heat; stir in 1-1/2 teaspoons vanilla extract.
Ingredients sitting on a table

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