Tagalong Brownie Cookie Bars
Ingredients
Shortbread Cookie Crust Layer
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 2 sticks butter
Brownie Layer
- 1 box of brownie mix I prefer Betty Crocker's Dark Chocolate
- Ingredients called for in directions on back of box
- 1/4 cup hot fudge ice cream topping
Peanut Butter Layer {Look familiar? It's one of my favorite frosting recipes.}
- 2 sticks butter softened
- 1/2 cup creamy peanut butter don't use the natural kinds that you have to stir, or the old-fashioned brands
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla
Chocolate Glaze
- 2 cups semisweet chocolate chips
- 8 Tablespoons 1 stick butter
Instructions
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Preheat oven to 350. Combine all crust ingredients and mix with mixer until coarse pea-sized lumps form. Press evenly over the bottom of a 9 x 13-inch glass baking dish. Bake for 30 minutes or until lightly browned.
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Meanwhile, prepare brownie batter according to package directions, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar. Make sure to follow the high altitude directions if you live at high altitude. Pour over shortbread crust and bake as directed, until a toothpick comes out nearly clean with only a few crumbs remaining. Cool completely. When I'm in a hurry I pop them in the freezer for about 15 minutes.
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While cooling, prepare peanut butter layer. Beat butter and peanut butter at medium speed until smooth and creamy. Add powdered sugar and beat until mostly moistened. Scrape bowl and beat at medium-low until fully combined. Add vanilla and beat at medium until fully incorporated. Increase speed to medium high and beat until light and fluffy, scraping bowl occasionally. Spread over chilled brownies. Place in freezer for another 15 minutes to prepare the peanut butter layer for the glaze. You'll want it nice and cold so it is firm enough to withstand the warmth of the glaze as it spreads across the brownies.
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Meanwhile prepare chocolate glaze. Place chocolate chips and butter in a microwavable bowl. Microwave for 30 seconds at a time, stirring in between intervals, until mixture is smooth and creamy. Let sit for a few minutes to cool down. It will thicken just a bit. Pour over chilled brownies moving back and forth as you move across the pan to evenly spread the mixture. Use a spatula to finish spreading the glaze over the brownies. Place in fridge to help chocolate set. You don't want them too firm that they are difficult to melt, so if you leave them in too long, just set them out for a bit before you cut them. Cut into bars and enjoy!
Recipe Notes
I like to line my baking dish with foil, leaving an inch or two overhang so I can pull the brownies out of the dish before cutting them. You can totally skip this step, but the brownies aren't quite as easy to get out of the pan.
If you like brownies, click here to check out my other brownie creations, some of them are “brookies.”
I’ve been seeing this a lot on pinterest. They look delish! Thanks for the recipe!
Miranda, thanks for your comment! I hope you enjoy your treats! xoxo
I just made these. You have to set a lot of time aside! My short bread is very hard and my peanut butter layer is sorta runny. Any advice on what I could have done wrong?
Cary, as with any frosting, if it’s too runny you could try adding more powdered sugar to thicken it up. I wonder if it was because you used a different peanut butter or you were baking on a warm day? As for the crust, maybe it baked just a little too long?
Quick question-at the top under the shortbread section ingredients, it reads “1/2 powdered sugar.” Is this 1/2 a bag or 1/2 c or what?
Thanks!
Brandi, 1/2 cup of powdered sugar! Sorry about that! I’m going to update the recipe right now!
Thanks for visiting! Enjoy!