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Chocolate Chip-Peanut Butter Squares

  • Course: Dessert

Layer refrigerated cookie dough and sweetened peanut butter for a batch of irresistible choco-peanut bars.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Line your pan with parchment paper before baking for non-stick serving.


  • 1 1/2 cups powdered sugar 
  • 1 1/2 cups Jif® Creamy Peanut Butter 
  • 1 1/2 teaspoons vanilla 
  • 1 roll Pillsbury™ refrigerated chocolate chip cookie dough 


Step 1

Heat oven to 350°F. In medium bowl, mix powdered sugar, peanut butter and vanilla until well blended.

Step 2

Cut cookie dough in half. In an 8- or 9-inch square pan lined with Reynolds® Parchment Paper, break up half of dough. With floured fingers, press dough evenly in bottom of pan. Press peanut butter mixture evenly over dough. Crumble and sprinkle remaining half of cookie dough over peanut butter mixture. Carefully spread as evenly as possible.

Step 3

Bake 30 to 35 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate 1 hour or until chilled. For bars, cut into 4 rows by 3 rows. Serve chilled or at room temperature.

Pillsbury Bake-Off

Bake-Off is a registered trademark of General Mills ®Jif is a trademark of The J.M. Smucker Company

Contest Name: Bake-Off® Contest 38, 1998

Contestant Name: Barry Garcia

City: West Palm Beach

State: FL

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