Malted Milk Ball Peanut Butter Cream Squares

Malted Milk Ball Peanut Butter Cream Squares
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  1. 1 roll Pillsbury® refrigerated peanut butter cookie dough
  2. 1 cup heavy whipping cream
  3. 1 can Pillsbury® Creamy Supreme® Vanilla Flavored Frosting
  4. 2 cups Jif® Creamy Peanut Butter
  5. 1 jar (7 oz) marshmallow creme
  6. 2 cups coarsely chopped malted milk balls
  7. 1/2 cup Smucker's® Sundae Syrup™ Chocolate Flavored Syrup
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  2. Heat 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.
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  4. In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
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  6. In 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.
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  8. To 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.