Peanut Butter Custard Bars Recipe

Ingredients

1

                        roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough

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)*

Preparation

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.

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.

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.