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Peanut Butter Custard Bars

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Peanut Butter Custard Bars
  • Prep Time 20 min
  • Total Time 2 hr 30 min
  • Servings 36
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The popular flavor, créme caramel combines with peanut butter in this tasty bar.

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
1
bag (10 oz) peanut butter chips
3
eggs
1/2
cup packed light brown sugar
3
tablespoons peanut butter
2
containers (6 oz each) Yoplait® Thick & Creamy crème caramel yogurt
4
Nature Valley™ peanut butter crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

Directions

  • 1 Heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray. With fingers, press cookie dough evenly in bottom of pan. Sprinkle with peanut butter chips; press lightly into dough. Set aside.
  • 2 In medium bowl, beat eggs, brown sugar, peanut butter and yogurt with wire whisk until thoroughly blended. Pour mixture over dough. Sprinkle crushed granola bars evenly over top of egg mixture.
  • 3 Bake 40 to 50 minutes or until bars pull away from edges of pan and are set in center. Cool completely in pan, about 1 hour 30 minutes. Cut into 9 rows by 4 rows. Store in refrigerator.
Bake-Off is a registered trademark of General Mills ©2006 2006 © and ®/™ of General Mills Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Tips  

*To easily crush granola bars, do not unwrap; use rolling pin to crush bars.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
140
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
10%
(
Saturated Fat
1 1/2g
8%
,
Trans Fat
0g
)
Cholesterol
20mg
7%
Sodium
110mg
5%
Potassium
80mg
2%
Total Carbohydrate
17g
6%
(
Dietary Fiber
0g
0%
,
Sugars
13g
)
Protein
4g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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