Description
These are excellent for Game Day, for a potluck, or any time you’re asked to bring a dessert. They travel well, assemble easily and there’s hardly any cleanup. They are always a hit!
Ingredients
Units
Scale
- 1 1/2 sticks butter
- 2 1/2 cups graham cracker crumbs
- 1 14 oz. can sweetened condensed milk, such as Eagle Brand
- 10 oz. Reese’s peanut butter chips
- 12 oz. semisweet chocolate chips
Instructions
- Preheat the oven to 350°. Line a 13×9” rectangular pan with enough foil to extend up over the side of the pan. Lightly spray with cooking spray.
- Cut the butter into a few pieces and place in the baking pan, and put the baking pan in the oven to melt the butter for about 5 minutes (keep an eye on it).
- Remove the pan from the oven, and evenly sprinkle the graham cracker crumbs over the butter. With clean hands or the back of a large spoon, press the graham crumbs to the edges and pat down to absorb the melted butter, to form your crust. It should become a moist graham crust. If it looks too buttery, gently sprinkle on a few more graham crumbs and press into the crust.
- Using a continuous motion, pour half the can of sweetened condensed milk all across the crust. Don’t worry about covering every spot.
- Using your hands, sprinkle the whole bag of Reese’s peanut butter chips evenly to distribute across the crust. Repeat with the semisweet chips.
- Pour the remaining half can of sweetened condensed milk evenly zig zagging across the top. Again, it’s not necessary to have enough to cover everything. It will all get melty and come together when it bakes.
- Bake for 23-25 minutes, until the top just starts to brown and everything looks bubbly. Remove from oven and allow to cool completely.
- Once cooled to about room temperature, cut into bars.
Notes
Recommended tools and equipment: 9 x 13″ baking pan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dessert, bar cookies
- Cuisine: American