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Oh my, these are REALLY good…and you probably have the ingredients right now! Starting with that leftover can of sweetened condensed milk that never made it into a pumpkin pie…I didn’t have peanuts on hand, but I found a can of mixed nuts with sesame sticks. I put a big handful in a freezer bag and used the flat side of my meat pounder to “chop” them. It worked beautifully, and I think it made these bars taste even better! This recipe is adapted from an old Eagle Brand dessert recipe book I found.
- 2 cups all purpose flour
- 3/4 cup brown sugar, lightly packed
- 1 egg, beaten
- 1/2 c (1 stick) salted butter – COLD, not softened
- 1 cup finely chopped mixed nuts (or nuts of your choice)
- 1 – 14 oz can sweetened condensed milk (don’t use evaporated milk)
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- Preheat oven to 350 degrees.
- In large bowl, combine flour, brown sugar and egg. Cut cold butter into the mixture until crumbly.
- Stir in nuts.
- spread half the mixture on the bottom of a 13×9 baking pan. Press down lightly to form the bottom crust.
- Bake the bottom crust in the preheated oven for 15 minutes.
- In another bowl, combine the condensed milk, peanut butter and vanilla and beat well.
- Spread the peanut butter mixture over the bottom crust, and top with the remaining crumb mixture. Lightly press the crumb mixture to create the top crust.
- Bake for 25 minutes. Allow to cool thoroughly before cutting into bars. Store covered at room temperature.
Try wetting the knife intermittently when cutting the bars. Try not to eat all the crumbs that are left in the pan when you are done cutting :). This recipe should yield about 24 bars, minus the ones you taste while cutting :).
- Category: dessert, pantry friendly
- Method: bake
- Cuisine: american
Keywords: cookies, bars, peanut butter, dessert, pantry friendly
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.