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PB Max Recipe

PB Max was a candy bar that was popular in the late 80's and early 90's with a crunchy whole grain cookie, creamy peanut butter filling, covered with milk chocolate. Make this copy cat recipe today!
Course Dessert
Keyword PB Max Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Servings 9 bars
Calories 362kcal
Author Karli Bitner


Whole Grain Cookie/Cookie Crumbles

  • 1/2 cup salted butter softened
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 1/2 cup whole wheat flour

Peanut Butter Filling

  • 2/3 cup creamy peanut butter
  • 2/3 cup powdered sugar

Chocolate Layer

  • 2 11.5 oz bags milk chocolate chips


Whole Grain Cookie/Cookie Crumbles

  • Preheat oven to 350°.
  • Using a hand mixer, combine the softened butter and brown sugar until completely combined and smooth.
  • Add the egg and vanilla into the bowl, and mix thoroughly.
  • Add the baking powder and whole wheat flour to the bowl and mix until combined, the dough should be in little crumbles, not in one big ball.
  • Take half of the dough crumbles and arrange them on half of a cookie sheet. If your dough has comepletley come together, take half of the dough and crumble it into small peices onto one side of a cookie sheet.
  • Flour your counter, take the remaining dough and roll it out like you would sugar cookies. Roll it out until it is 1/4- 1/2 inch thick. Cut off the rough edges, cut into 9 squares. (cut in thirds vertically, then in thirds horizontally.)
  • Use a Fork to poke holes in the cookies so they don't puff up while baking.
  • Transfter the square cookies onto the other half of the cookie sheet.
  • Bake at 350° for 15-20 mintues, we want to dry the cookies and cookie crumbs out completley so they become like a cracker, mine take closer to 20 mintues, just watch them so they don't burn.
  • Take them out of the oven and allow them to cool completley.

Peanut Butter Filling

  • While the cookie and cookie crumbs are cooling, mix together the peanut butter filling.
  • In another bowl, with clean beaters, combine the creamy peanut butter and powdered sugar until well combined, completely mixed together.

Assembling the PB Max

  • Once the cookie base has cooled completley, take one base and spread a generous amount of peanut butter filling onto the base, creating a dome of peanut butter onto the cookie.
  • Press the cookie crumbles all over the top of the peanut butter. Set aside on a plate or pan that will fit in your freezer.
  • Repeat with remaining cookies.
  • Freeze for 15 minutes or until you can no longer press into the peanut butter mixture.
  • Melt the chocolate in the microwave or double boiler* until completely melted.
  • Cover each PB Max with milk chocolate by dropping the cookie into the chocolate, base side down and then turning the cookie over to completley cover the top. Remove the cookie from the chocolate, letting the excess chocolate fall off, then let them dry on a parchment paper, wax paper or a silicone baking mat.
  • Repeat with remaining PB Max Bars.
  • Allow the chocolate to completley set up before eating, you can speed up this process by tossing them back into the freezer for a few mintues.
  • Enjoy!



Calories: 362kcal | Carbohydrates: 40g | Protein: 8g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 189mg | Potassium: 276mg | Fiber: 3g | Sugar: 23g | Vitamin A: 342IU | Calcium: 55mg | Iron: 1mg