I am not the type of girl who sticks a spoon into a jar of peanut butter and eats it plain. Not my style. I am, however, the type of girl who loves her peanut butter with chocolate. They were made for each other after all, right?
Every now and then I need to get my peanut butter fix and this week was just one of those weeks. One of my co-workers brought in a bag of Reese’s peanut butter eggs and they were gone almost instantly. People just can’t seem to say no to the powerful duo. Having had my fair share of eggs at work, I wanted a way to satisfy my peanut butter and chocolate craving at home. Cue chocolate peanut butter bars.
These blissful bars have a shortbread base topped with peanut butter filling and a chocolate coating. They are incredibly easy to make and satisfy that craving I was talking about. The smooth texture of chocolate and peanut butter is simply irresistible. Pop these chocolate peanut butter bars in the freezer and enjoy a melt in your mouth treat. They stay fresh longer that way too!
- 1 cup butter room temperature
- 3/4 cup powdered sugar
- 2 teaspoons vanilla separated
- 1/2 teaspoon salt
- 2 cups flour
- 2 cups peanut butter
- 1 cup powdered sugar
- 1 1/2 cups chocolate chips
- 3 tablespoons heavy cream
- Preheat oven to 350° F. Spray a 13x9 pan with nonstick spray, set aside.
- To make crust, cream butter and sugar for 1 to 2 minutes with mixer until light and creamy. Turn mixer to low and add in 1 teaspoon vanilla, salt and flour. Mix just until flour is incorporated. Press evenly into prepared pan and bake 20 minutes or until golden. Cool completely.
- To make filling, beat peanut butter, powdered sugar and 1 teaspoon vanilla together until smooth.* Spread filling over cooled crust. Smooth top with offset spatula. Chill for about 30 minutes.
- Microwave chocolate chips and cream, stopping and stirring every 30 seconds until smooth. (See tips for melting chocolate).
- Spread over peanut butter layer. Sprinkle with sea salt if desired. Chill briefly till set. Cut and serve.
- Store them in an airtight container at room temperature for 3-5 days or in the freezer for 1-2 weeks.
Recipe adapted from That Skinny Chick Can Bake.