6Tablespoons(85 g) unsalted butter, melted and slightly cooled
½cup(130 g) creamy no-stir peanut butter
¾cup(150 g) packed light brown sugar
¼cup(50 g) granulated sugar
1teaspoonpure vanilla extract
1large egg, room temperature
¾cupchocolate chips, m&m's or nuts, (optional)
Instructions
Preheat oven to 350° F. Line a 8x8-inch square baking pan with parchment paper. Set aside.
In a medium mixing bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), combine melted butter with peanut butter until smooth, about 1 minute. Add brown sugar and granulated sugar and mix until well combined. Add vanilla and egg. Mix well, about 2 minutes.
With the mixer on low, slowly add dry ingredients. Mix just until combined. The dough should be soft and slightly crumbly (that’s okay). If adding mix-ins, stir them in by hand.
Place dough in prepared pan and press, smoothing out the top until dough is firm. Gently press into the dough.
Bake bars at 350° F for 20 to 22 minutes. Cool in pan for 10 minutes, then transfer onto a cooling rack to cool completely. Cut and serve.
Notes
Peanut butter: Use creamy no-stir peanut butter such as Skippy all natural peanut butter. I do not recommend the kind that is separated with oil.9x13 baking pan: Double the recipe and increase baking time to 35 minutes.Store in an airtight container at room temperature for up to 5 days.Freeze for up to 1 month. Wrap bars in plastic wrap and store in a freezer bag or airtight container.