- 1 (16.5 ounce) roll Pillsbury® Create 'n Bake refrigerated peanut butter cookies
- 1 (10 ounce) bag peanut butter chips
- 3 eggs
- 1/2 cup packed light brown sugar
- 3 tablespoons peanut butter
- 2 (6 ounce) containers Yoplait® Thick & Creamy creme caramel yogurt
- 4 Nature Valley® peanut butter crunchy granola bars, crushed
- Heat oven to 350 degrees F. Grease 13×9-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.