Malted Milk Ball Peanut Butter Cream Squares

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1roll Pillsbury™ refrigerated peanut butter cookie dough
1cup heavy whipping cream
1can Pillsbury™ Creamy Supreme™ Vanilla Flavored Frosting
2cups Jif® Creamy Peanut Butter
1jar (7 oz) marshmallow creme
2cups coarsely chopped malted milk balls
1/2cup chocolate flavored syrup

StepsStep by StepList

  • 1Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Break up cookie dough and press evenly in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
  • 2In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
  • 3In large bowl, beat frosting and peanut butter with electric mixer on medium speed until well blended. Carefully fold whipped cream, marshmallow creme and 1 1/2 cups of the malted milk balls into peanut butter mixture. Spoon and spread mixture over cooled cookie crust. Refrigerate 2 hours or until cream layer is set. Cut into 6 rows by 4 rows.
  • 4To serve, place cream squares on dessert plates. Drizzle each with 1 teaspoon of the chocolate-flavored syrup. Sprinkle with remaining chopped malted milk balls. Store covered in refrigerator.


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