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Peanut Butter Pokla Dot Bars by The Hershey's Kitchens
- 3/4 cup butter or margarine (1-1/2 sticks), softened
- 3/4 cup creamy peanut butter
- 2 cups packed light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2-1/2 cups quick-cooking rolled oats
- 2-1/2 cups all-purpose flour
- 1 tsp baking soda
- 1-1/3 cups Reese's Pieces Candies
Chocolate Filling:- 1/2 cup butter or margarine
- 2/3 cup Hershey's Cocoa
- 1/3 cup sugar
- 1 can sweetened condensed milk (14 oz, not evaporated milk)
- 1-1/2 tsps vanilla extract
Directions:
- Heat oven to 350°F. Beat butter, peanut butter and brown sugar until well blended. Add eggs and vanilla; beat thoroughly.
- Stir together oats, flour, baking soda and salt; gradually add to butter mixture. (Dough will be thick). Remove 2 cups dough; set aside. Press remaining dough onto bottom of 13x9x2-inch baking pan.
- Prepare Chocolate Filling: Melt 1⁄2 cup (1 stick) butter or margarine in saucepan over low heat. Stir in 2⁄3 cup HERSHEY'S Cocoa and 1⁄3 cup sugar. Add 1 can (14 oz) sweetened condensed milk (not evaporated milk); cook, stirring constantly, until smooth and thick. Remove from heat; stir in 1-1⁄2 teaspoons vanilla extract.
- Spread filling evenly over dough. Sprinkle candy pieces evenly over filling. Crumble reserved dough evenly over filling.
- Bake 25 minutes or until top is golden brown. (Chocolate will be soft). Cool completely in pan on wire rack; cut into bars.
Recipe courtesy of HERSHEY’S KITCHENS, and reprinted/posted with permission of The Hershey Company.