Mark Ballard whips up a batch of Chewy Chocolate Peanut Butter Bars. Stay tuned as he gets tongue tied in the mix. RECIPE: 1 roll of refrigerated sugar cookie dough, 1 (14 oz.) can sweetened condensed milk, 1 cup extra crunchy peanut butter, 1 teaspoon of vanilla, 3 egg yolks, 1 (12 oz.) bag of semi-sweet chocolate chips. DIRECTIONS: Preheat the oven to 350 degrees, Grease 13 X 9 inch pan. Cut dough in halves crosswise and then half each piece lengthwise.With moist fingers, press dough evenly in pan. Bake 10 minutes. Mix condensed milk, peanut butter, vanilla and egg yolks until smooth. Spoon over partially baked crust and carefully spread. Take care not to mangle the dough too much. Bake 20 to 25 minutes longer until set. Sprinkle with chips and wait 3 minutes before spreading them evenly over the top. Cool completely about 90 minutes and refrigerate until fully set, about 30 minutes. Cut and enjoy!