These bars are a combination of two great flavors (chocolate chip & peanut butter) rolled into one great bar and topped off with a much loved chocolate-hazelnut spread!
How can you beat the combination of chocolate chip and peanut butter cookie dough rolled into one? These Chocolate Chip Peanut Butter Bars are the kind of bar you can make ANY day of the week. Don’t you just love that?
I used homemade cookie dough for these bars only because I prefer the taste, however you can use homemade cookie dough or refrigerated cookie dough. The bars will turn out great either way!
It’s always nice to have a few easy to whip together recipes you can count when you are pressed for time. This is one of those recipes.
Have fun and play around with the recipe, lots of possibilities here!
Ready for a Chocolate Chip Peanut Butter bar? Hope so. 🙂
This is the trail mix I chopped up and sprinkled on top.
We love this stuff, it’s great for snacking!
You will find 1 cup of chopped topping is just right for these bars.
This is how the bars look with the Going Bananas trail mix on top. It’s so yummy! Feel free to use this mix, chopped dried bananas or your favorite chopped nuts.
Peanut Butter Banana Bars
1 batch homemade Chocolate Chip Cookie Dough (16 ounces), or 1 roll (16.5 oz.) refrigerated chocolate chip cookie dough
1 batch flourless peanut butter cookies found here, or 1 roll refrigerated peanut butter cookie dough
1 large, or 2 medium mashed bananas
1 cup chocolate flavored hazelnut spread
1 cup crushed Going Bananas trail mix, crushed dried bananas, or 1 cup crushed nuts
1. Heat oven to 375 degrees F. Coat 15x10x1-inch pan with cooking spray. If using homemade cookie dough it should be room temperature. If using refrigerated cookie dough let stand at room temperature 10 minutes, or until soft. In a large bowl mix cookie dough together with a large spoon or with hands. With spoon, stir in mashed banana; mix well. Spread evenly in pan.
2. Bake 18-22 minutes or until top is golden brown and toothpick inserted in center comes out clean. Remove from oven. Immediately spoon chocolate hazelnut spread over baked cookie dough. Don’t attempt to spread hazelnut chocolate spread until it has had a chance to sit. Top with trail mix, banana chips, or nuts. Cool 30 minutes; refrigerate at least 1 hour before serving. Cut into desired size bars and serve.
Makes 24-32 bars, depending on how large you cut bars.
Adapted from: Woman’s Day