Categories: BARS

Ingredients

• 1 roll Pillsbury refrigerated cookies (16.5 oz)
• 1 can Eagle Brand sweetened condensed milk (not evaporated, 14 oz)
• 1 cup JIF Extra Crunchy Peanut Butter
• 1 teaspoon vanilla
• 3 egg yolks
• 1 bag Hershey's semi-sweet baking chips (2 cups, 12 oz bag)

Directions

1. Heat oven to 350. Spray 13×9pinch pan with Crisco Original No-Stick Cooking Spray. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough evenly in bottom of pan to form crust.

2. Bake 10 minutes. Meanwhile, in medium bowl, mix condensed milk, peanut butter, vanilla and egg yolks until smooth. Spoon milk mixture evenly over partially baked crust; carefully spread.

3. Bake 20-25 minutes longer or until set. Sprinkle with baking chips; let stand 3 minutes to soften. Spread evenly over top. Cool completely, about 1 hour 30 minutes. Refrigerate until set, about 30 minutes. For bars, cut into 6 rows by 6 rows.

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