A few weeks ago I had to open a can of sweetened condensed milk for a cake I was trying to make but only used a few tablespoons within the recipe. Normally I would make dulce de leche out of the remainder but since I no longer bake it in the oven but rather use a pressure cooker to make it, that requires for the can to be unopened.
I of course did not want to let the sweetened condensed milk go to waste so I searched around for a recipe that would use it up. I stumbled upon something called "peanut butter magic bars". I don't know why exactly they were named that way and though they tasted good I wouldn't say they were "magical". They were, however, a simple recipe and I had all of the ingredients in my pantry.
Peanut Butter and Chocolate Chip Bars
- ⅓ cup peanut butter
- ¼ cup unsalted butter
- 1½ cups graham cracker crumbs
- 2 tbsp sugar
- ⅛ tsp salt
- ½ tsp vanilla
- ¾ cup sweetened condensed milk
- ¾ cup chocolate chips
- ½ cup peanut butter chips (I used butterscotch chips instead)
- Combine the peanut butter and unsalted butter in a microwave-safe bowl and microwave for about 30-45 seconds, or until all of the butter has melted. Stir until smooth.
- In a separate bowl, whisk together the graham cracker crumbs, sugar, and salt.
- Add the melted peanut butter mixture to the dry ingredients along with the vanilla. Stir together until evenly combined (I found it easier to just use my hands).
- Press the crumb mixture into the bottom of an 8" x 8" pan lined with parchment paper. Make sure that the crumbs are in an even layer covering the bottom of the pan completely.
- Pour the sweetened condensed milk in an even layer over top of the crust, using an offset spatula to carefully spread it out to the corners and sides.
- Sprinkle the peanut butter and chocolate chips evenly over the top.
- Bake for 35-40 minutes at 325 degrees Fahrenheit, or until the edges are golden and set. Cool the bars completely in the pan before removing and slicing.