Peanut Butter Chocolate Chip Cookie Bars

Peanut Butter Chocolate Chip Cookie Bars 33 ounces refrigerated chocolate chip cookie dough 2 x 16.5 ounce tubes 14 ounces sweetened condensed milk 1 can ½ cup peanut butter ¼ cup flour Preheat oven to 350F. Line a 9x13 pan with foil (or parchment paper). Spray with non stick spray. Press one roll of the cookie dough evenly into the bottom of the pan. In a small bowl, mix together the condensed milk, peanut butter, and flour until well combined. Spread over the dough in the pan, leaving a small amount of dough showing around the edge. Break the second roll of cookie dough up into small crumbles and sprinkle over the peanut butter filling. Lightly press the dough into the filling. It will not completely cover the filling. Bake 20-30 minutes, until browned on top and just barely set in the center. Cool completely before removing from the pan and cutting into squares. Notes Store in a sealed container at room temperature for 5 days, but best within about 3 days.