Instructions

• Preheat oven to 350°F. Line a 9x13-inch pan with foil and spray the foil with nonstick cooking spray.
• Remove both rolls of refrigerated cookie dough from their packaging. Press one roll evenly into the bottom of the prepared pan to form a thin, even crust that covers the entire bottom.
• In a small bowl, stir together the 14-ounce can of sweetened condensed milk, 1/2 cup peanut butter, and 1/4 cup all-purpose flour until smooth and combined.
• Spread the peanut butter mixture evenly over the cookie crust, leaving a small border around all edges.
• Crumble the remaining roll of cookie dough into small pieces and sprinkle them evenly over the peanut butter layer. Lightly press the crumbled dough so it adheres and mostly covers the filling (some filling may remain visible).
• Bake 20–30 minutes, or until the bars are golden brown on top and the center has a slight jiggle.
• Cool the pan completely on a wire rack before slicing. Store in an airtight container for up to 3 days or freeze for up to 1 month.