Peanut butter cookie bars are thick, buttery, and filled with melty chocolate chips. The sides flip evenly golden whereas the middle stays tender and chewy, so that they’re good for potlucks, lunchboxes, and freezing.
- Taste: Filled with traditional peanut butter and chocolate chip goodness, plus deep caramel notes from the brown sugar.
- Why Make It: One-pan peanut butter cookie bars imply no chill time and no scooping required. Simply bake, slice, and serve.
- Time-Saving Tip: Line the pan with parchment so you’ll be able to raise, cool, and slice shortly.
- Serving Recommendations: Nice straight from the pan, barely heat, topped with ice cream, and a drizzle of scorching fudge sauce or home made caramel.
Key Components and Simple Swaps
- Peanut Butter: Use creamy, shelf-stable peanut butter for constant texture. Pure peanut butter can separate and make bars oily or crumbly.
- Brown Sugar: Provides moisture and a chewy texture. Darkish brown sugar provides a deeper caramel taste.
- Eggs & Butter: Traditional cookie substances that work collectively to create one of the best taste and texture. It’s okay to make use of margarine instead of butter, however don’t skip the eggs.
- Chocolate Chips: Semisweet balances the sweetness. Milk chocolate is sweeter, or combine chips and chunks for additional melty pockets. Mini chocolate chips work nice for extra chocolate in each chew.
Favourite Variations
- Peanut Butter Cup Bars: For extra peanut taste, stir in chopped peanuts for crunch, and change the chocolate chips with chopped peanut butter cups.
- Salted Caramel Bars: Strive including a drizzle of straightforward caramel sauce after they cool and sprinkle with some flaky salt earlier than slicing.
If you happen to love these peanut butter desserts, attempt these peanut butter blossoms.
Combine, Unfold, Bake, Slice
- Cream collectively the butter, peanut butter, and sugars. Combine within the remaining moist substances (full recipe under).
- In a medium mixing bowl, mix the dry substances.
- Progressively mix the 2, mixing till simply blended. Stir within the milk and fold within the chocolate chips.
- Unfold into a fair layer and bake till golden.
For good squares, let the bars cool fully earlier than slicing.
How you can Retailer Cookie Bars
- Room Temp: Retailer in an hermetic container for as much as 4 days. Tuck in a small piece of bread to maintain the cookie bars tender.
- Fridge: Retailer in an hermetic container for as much as 7 days, and allow them to come to room temperature earlier than serving.
- Freezer: Freeze sliced bars with parchment between the layers for as much as 3 months. Thaw at room temperature.
- Reheat: Microwave a bar 8 to 12 seconds for melty chips, or heat briefly in a low 300°F oven.
Simple Bars and No Bake Treats
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Preheat oven to 350°F and line a 9×13-inch pan with parchment paper (or evenly grease and flour the pan).
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In a big bowl, cream collectively butter, peanut butter, and sugars with a hand mixer till fluffy.
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Combine within the egg, yolk, and vanilla extract.
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In a medium bowl, whisk collectively flour, cornstarch, baking powder, and salt till nicely mixed.
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Progressively add the dry combination to the moist combination till it’s fully mixed.
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Add milk and stir once more till combination is nicely integrated.
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Fold in chocolate chips.
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Switch batter to ready pan and use a spatula to unfold it evenly into pan.
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Bake for 35-40 minutes or till edges are simply starting to show golden brown and a toothpick inserted within the middle comes out clear or with just a few moist crumbs.
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Permit to chill fully earlier than slicing and serving.
- Use a parchment sling so the bars raise out simply and slice cleanly.
- Combine simply till the flour is mixed to maintain the feel tender.
- Press dough firmly into the corners so the sides bake evenly.
- Take away when a toothpick exhibits just a few moist crumbs and add some additional chips on prime.
- Chill earlier than slicing for neat, clear cuts.
Energy: 333 | Carbohydrates: 41g | Protein: 5g | Fats: 17g | Saturated Fats: 8g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Trans Fats: 0.3g | Ldl cholesterol: 30mg | Sodium: 89mg | Potassium: 110mg | Fiber: 1g | Sugar: 28g | Vitamin A: 284IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg
Vitamin data supplied is an estimate and can fluctuate based mostly on cooking strategies and types of substances used.
Course Dessert, Occasion Meals, Snack
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Recipe up to date 4/19/25
