Peanut Butter Custard Bars with Cookie Dough Base
These indulgent bars combine the best of cookies and custard in one irresistible treat. A tender peanut butter cookie dough base is topped with melted peanut butter chips, then crowned with a rich custard made from eggs, brown sugar, peanut butter, and crème caramel yogurt. Crushed granola bars add a delightful crunch to the creamy custard layer. Perfect for potlucks, bake sales, or when you want to impress with minimal effort, these bars offer multiple textures and deep peanut butter flavor in every bite.
Ingredients
- 1 roll refrigerated Pillsbury Peanut Butter Cookie Dough, 16.5 oz
- 1 bag peanut butter chips, 10 oz
- 3 eggs
- ½ cup light brown sugar, packed
- 3 tablespoons peanut butter
- 2 containers Yoplait Thick & Creamy crème caramel yogurt, 6 oz eachvanilla Greek yogurt plus caramel sauce1:1dairy
mix 2 tbsp caramel into yogurt
- ¾ cup Nature Valley peanut butter crunchy granola bars, crushedchopped peanuts1:1textureadds peanuts
provides different crunch
Instructions
- 1
Heat oven to 350°F and grease 13x9-inch pan with shortening or cooking spray
- 2
Press cookie dough evenly in bottom of pan with fingers
- 3
Sprinkle peanut butter chips over dough and press lightly into surface
- 4
Beat eggs, brown sugar, peanut butter and yogurt with wire whisk until thoroughly blended
- 5
Pour egg mixture over dough base
- 6
Sprinkle crushed granola bars evenly over top of egg mixture
- 7
Bake 40 to 50 minutes or until bars pull away from edges and are set in center
- 8
Cool completely in pan for about 1 hour 30 minutes
- 9
Cut into 9 rows by 4 rows
Tips
Press the cookie dough evenly to ensure uniform baking and prevent thin spots that might burn.
Test doneness by gently shaking the pan - the custard should be set with only slight jiggling in the very center.
Let bars cool completely before cutting to prevent the custard layer from breaking apart.
Good to Know
Store covered in refrigerator for up to 5 days
Can be made 1-2 days ahead and stored covered in refrigerator
Serve chilled or at room temperature cut into squares
Common Mistakes
Don't overbake or custard will become rubbery and separate
Press cookie dough evenly to avoid uneven browning
Cool completely before cutting to prevent custard from breaking
Substitutions
Dairy-Free Swaps
mix 2 tbsp caramel into yogurt
General Alternatives
use your favorite recipe
provides different crunch
FAQ
Can I use a different flavor of cookie dough?
Yes, chocolate chip or sugar cookie dough work well, though they'll change the overall flavor profile of the bars.
What if I don't have crème caramel yogurt?
Substitute vanilla Greek yogurt mixed with 2 tablespoons of caramel sauce or dulce de leche for similar richness.
How long do these bars keep in the refrigerator?
Properly stored in a covered container, these bars will stay fresh for up to 5 days in the refrigerator.