|Classic combo of peanut butter with chocolate in a delicious bar form, and topped with crunchy peanuts.|
Chocolate Peanut Butter BarsSo, yesterday I had a craving for something made with peanut butter. I came very close to making a cake with that marvelous old fashioned boiled peanut butter icing I love so much. Then I remembered these peanut butter bars I had made before and that was all the reminder I needed. These are a yummy fix for any peanut butter craving and there's chocolate involved, which makes it two of my favorite flavors together.
The original recipe for this came from the Nestle website, but you can find quite a few variations of it across the net too, often under the name of peanut buddy bars. I made a few adjustments to the ingredients and instead of topping it with a layer of melted chocolate chips, I put all the chocolate in the batter and topped it with additional chopped peanuts.
A great little bar cookie to satisfy that peanut butter craving, I think you'll enjoy these too.
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Recipe: Chocolate Peanut Butter Bars©From the Kitchen of Deep South Dish
Prep time: 15 min | Cook time: 25 min | Yield: 2-1/2 to 3 dozen
- 1/2 cup (1 stick) of unsalted butter, softened at room temperature
- 1 heaping cup of creamy peanut butter
- 1-1/4 cup of granulated sugar
- 3 large eggs
- 1-1/2 teaspoons pure vanilla extract
- 1 cup of all purpose flour
- Pinch of kosher salt
- 1 (11.5-ounce package) milk chocolate morsels
- 3/4 cup of chopped peanuts, divided
Preheat oven to 350 degrees F. Line a 13 x 9-inch baking pan with foil or parchment paper leaving an overhang for handles. If using parchment paper, you can spray the pan with a bit of non-stick spray to make the paper stay in place.
Cream together the butter and peanut butter. Blend in the sugar, eggs and vanilla extract, then add the flour and salt; mix. Fold in the package of chocolate chips and 1/2 cup of the chopped peanuts. Spread mixture evenly into the prepared pan and sprinkle the remaining chopped peanuts evenly on top.
Bake at 350 degrees F for about 20 to 25 minutes or just until edges are lightly browned; don't overcook. Let stand for about 10 minutes to set completely. Using the edges of the parchment paper as handles, carefully transfer the bars to a cooling rack to cool completely. Once cool, transfer to a solid surface and cut into squares.
Cook's Notes: I used Jif creamy peanut butter, White Lily flour, and Nestle milk chocolate morsels.
Variation: Add all of the chopped peanuts and 3/4 cup of the chocolate chips into the cookie batter; reserving the rest of the chocolate chips. Once you remove the baking pan from the oven, sprinkle the remaining chocolate chips on top, let them melt in for 5 minutes, then spread them out like frosting.
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