Shane had some friends over this weekend and I knew that when it got late they would get hungry! I decided to bake them something in an attempt to keep them out of our cabinets at midnight 🙂 After looking through my pantry at what I needed to use up, I decided on this super simple recipe from Hersheys (you’ll notice the recipe is heavy on suggested Hershey’s ingredients…). It definitely doesn’t get easier than this one and I figured no one would complain about the combination of chocolate and peanut butter. The hardest part about these bars was waiting for them to cool so I could dig in and give them a try! I ended up having mine when they were still a bit warm because I was so impatient. I liked them but thought the chocolate overwhelmed the peanut butter flavor a bit too much. For that reason, I skipped the chocolate drizzle. That said, Shane had a few today (2 days after I baked them) and didn’t think the chocolate was overwhelming at all. In fact, I believe he said, “If I had known these were so good, I would have had some the other night!” Apparently he hadn’t tried them when I put them out for the guys on Saturday, but I don’t think he’ll have any problem finishing off the rest of them now 🙂
Double Delicious Cookie Bars
1/2 cup (1 stick) butter or margarine
1-1/2 cups graham cracker crumbs
1 can (14 oz.) sweetened condensed milk
2 cups (12-oz. pkg.) HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
1 cup REESE’S Peanut Butter Chips
1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
1-1/2 teaspoons shortening(do not use butter, margarine, spread or oil)
Melt butter in oven in 13x9x2-inch baking pan. Sprinkle graham cracker crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with 2 cups chocolate chips and peanut butter chips; press down firmly.
Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Place 1 cup chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 to 1-1/2 minutes or until smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. Store loosely covered at room temperature. 24 to 36 bars.