Peanut Butter-Chocolate Cookie Bars - Kraft Recipes Top
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Peanut Butter-Chocolate Cookie Bars

Prep Time
Total Time

32 servings

Turn prep into a breeze with Peanut Butter-Chocolate Cookie Bars. Starting with a cake mix for Peanut Butter-Chocolate Cookie Bars makes everything simple.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Line 13x9-inch pan with foil; spray with cooking spray. Beat first 4 ingredients with mixer until well blended. (Dough will be thick.) Press half onto bottom of prepared pan. Bake 10 min.
  • Sprinkle half each of the chopped chocolate and nuts over crust. Microwave peanut butter in small microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spread over nuts.
  • Roll remaining dough into 13x9-inch rectangle between 2 sheets of waxed paper. Peel back top layer of waxed paper; flip dough onto top of dessert. Remove remaining waxed paper. Sprinkle with remaining chocolate and nuts; press gently into dough with spatula.
  • Bake 15 min. Cool 1 hour. Refrigerate 4 hours before cutting into bars.

Special Equipment Needed


Use 1 pkg. (3.9 oz.) JELL-O SIMPLY GOOD Chocolate Flavor Pudding

Note from the KRAFT Kitchens

We appreciate your comments and changed our method. To create nice even layers, microwave the peanut butter and roll out the top layer of dough as directed. Thank you for all of your helpful suggestions!

Make Ahead

Make these bars a day ahead. Then, just cut them, put them on a serving platter and you're ready to go!


  • 32 servings

Nutritional Information

Serving Size 32 servings
Calories 200
Total fat 12g
Saturated fat 4.5g
Cholesterol 10mg
Sodium 250mg
Carbohydrate 22g
Dietary fiber 2g
Sugars 13g
Protein 4g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from Very rich! Very rich! I could only eat a small piece at a time. Looked easy to make but found it a bit difficult. I agree with the other comments - the 1st layer needs to be cooled before trying to spread the PB over it. And I think it would help if the PB was warm so it would spread easier. By the time I got to the 3rd layer, I was just smooshing it around in dollops instead of "spreading" it. The bottom layer wasn't quite done in 10 min and even after the add'l 15 min it was still gooey - some of my testers liked that gooey-ness and some didn't. Probably won't make this again.
Date published: 2009-09-01
Rated 4 out of 5 by from It was a breeze and delicious. It was a breeze and delicious. Used mini choc chips which saved time. Microwaved peanut butter and drizzled, but didn't try to spread and it worked fine! For the topping, I flattened it in sections using my hands and placed it on top. It gave a great look to the finished product and was easy to do. I adapted this for a blueberry recipe as well. I used a white mix and pudding and the filling was fresh picked Alaskan blueberries along with sugar and cornstarch. Both will be made again as my kids and husband loved both!
Date published: 2009-09-13
Rated 4 out of 5 by from These were really good! These were really good! Some house guests thought the bars were made with the same peanut butter found in Reece's peanut butter cups. They were impressed. I followed the recipe pretty closely except I substituted the chopped peanuts for chopped roasted almonds, because that is what I had on hand. A tricky part of the cooking was that the peanut butter was difficult to spread onto the bottom layer =( But I would definitely make these bars again, but keep the almonds because they added a nice complementary flavor and crunchiness to the peanut butter.
Date published: 2010-02-27
Rated 1 out of 5 by from Where to begin? Where to begin? As with most recipes Ive ran into with Kraft, the pan size always seems to there is not enough product to fill the pan. The peanut butter was sooo hard to layer on, this dish needs cooled first otherwise it just smears the bottom and the peanut butter wont spread. I recommend using an 8x8 pan. I would leave out the peanuts too. Didn't taste good in it. Leave it in the fridge for more than an hour. I left it in for 3 hours and it still wouldn't cut right. It was like a gooey mess you have to eat with a spoon.
Date published: 2009-09-04
Rated 2 out of 5 by from I was so disappointed by this recipe. I was so disappointed by this recipe. It didn't turn out like the picture at all. Like another review said, make sure you cool the fist layer before adding the peanut butter. I didn't do this and the PB melted and made spreading the top layer a huge mess. The recipe calls for refrigerating the bars, but I did not. To me, a cookie shouldn't be cold. Overall, I am a HUGE Kraft fan and have found all of the recipes I've tried to be easy and taste really good. This one, however, has been the worst and I will not be making it again.
Date published: 2009-08-30
Rated 4 out of 5 by from I agree with the comments that this is recipe is a bit vague, BUT...I must have thought ahead "for... I agree with the comments that this is recipe is a bit vague, BUT...I must have thought ahead "for once" and realized that there is NO WAY Im going to be able to spread the 2nd layer of batter on top of peanut butter, much less warm/melted. Therefore, I spread it out with my hands, and now I see others did that too, and just laid it on top. Turned out BEAUTIFULLY. Not the mention, I had several guest stop by over the holiday weekend and I would pull them out of the fridge and they were a HUGE HIT. Very Rich and YUMMIE! *ENJOY*
Date published: 2009-09-08
Rated 5 out of 5 by from These were excellent bars. These were excellent bars. For those that have a difficult time to spreading the layers, melt the peanute butter in the microwave for a few seconds so you can "pour" it over the first layer insteady of spreading. For the top layer, just drop clumps of the dough using your hands or two spoons over the peanut butter so most of the surface is covered - no need to spread it; it comes out fine after baking and spreads out by itself the rest of the way. I think the pudding was not required due to the amount of sugar already in the cake but rather just to use more Kraft products. <<< Response from Kraft Kitchens Expert, Lori ~ Thank you for your comments. The pudding is added to the cake mix to yield a moister cake and it also enhances the flavor of the cake. >>>
Date published: 2012-10-21
Rated 1 out of 5 by from I'm an experienced baker---but this recipe was a disaster. I'm an experienced baker---but this recipe was a disaster. Poorly written, expensive ingredients, and time consuming all resulted in a mediocre cookie bar. The recipe calls for Baker's chocolate which has to be chopped. This in itself is a time consuming, messy task. It would have been better if the recipe called for "semi-sweet chunks." Trying to spread the peanut butter was a shambles. I made them to serve as a dessert at a cook-out, but I threw them away---My guests expect better from me. And I expect better from Kraft.
Date published: 2009-09-21
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