BUCKEYE COOKIE BARS

Ingredients

35 Lorna Doone shortbread cookies
10 ounces peanut butter chips
4 ounces almond bark
1/3 cup semi-sweet chocolate chips
Instructions
Line a 9×13″ pan with foil and place Lorna Doone cookies in a single layer in the pan.
Melt peaut butter chips in a microwave safe bowl. Stir every 30 seconds until melted.
Spread in an even layer across the cookies. Allow melted peanut butter chips about 15 minutes to set-up

Melt almond bark and semi-sweet chocolate chips in a microwave safe bowl. Stir every 30 seconds until melted. Spread as evenly as possible over peanut butter layer.
Allow 1 to 2 hours for chocolate to set-up. Use foil to remove cookies from pan and break into bars the size of the Lorna Doone cookies to enjoy.
Notes
Allow time to set-up in between peanut butter and chocolate layers
Allow more time for chocolate to set up before serving
We like to serve by just breaking the pieces into squares that are roughly the same size as the Lorna Doone cookies
If you are in a hurry this dessert sets up more quickly in the refrigerator
You can try to make a pattern in the melted chocolate, but since they will be eaten in small pieces it doesn’t really matter that much
Can be stored on the countertop in an airtight container, but if it’s very warm they will last a couple of days longer stored in the refrigerator
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Nutrition
Calories: 122kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 70mg | Potassium: 20mg | Fiber: 1g | Sugar: 8g | Vitamin A: 9IU | Calcium: 5mg | Iron: 1mg

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