INSTRUCTIONS
Preheat the oven to 350°F. Line a 9×13″ baking tray with aluminum foil and spray with cooking spray to facilitate removal.
Stir melted butter with both sugars. Add eggs, one at a time, mixing thoroughly. Mix with the vanilla extract, salt and baking soda. Mix the flour slowly. Add the chocolate chips.
Pour the sweetened condensed milk into a small bowl and add the peanut butter. Stir until smooth.
Press half of the cookie dough into the prepared tray. (Spray your hands with non-stick cooking spray so it doesn’t stick to you.) Cover the dough with cups of peanut butter.
Pour the sweetened condensed milk mixture over the top of the bottom layer (be careful to leave an edge of about ¼” around the pan so the milk doesn’t touch the foil), then break up the remaining cookie dough and place it over the milk. Press down with your hands to flatten. This will mostly but not completely cover the bottom layer.
Bake for about 30-35 minutes until the tops of the bars begin to brown. Cool completely before cutting into bars.
Store them in an airtight container for up to 3 days or freeze them for up to one month. These are best served at room temperature.
RECIPE NOTES
Peanut butter cups:
Use 1 4 ounce bag (bite-size unwrapped) OR
About 30 miniatures that you unwrap and cut…