Peanut Butter Bars after Supper

For Peanut Butter Bars after Supper, the counter starts with unsalted butter — softened, granulated sugar + 2 tablespoons, and peanut butter — creamy. Portion it for 16 bars.

Count on 15 minutes of prep, 1 hour of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Bars

• ½ cup unsalted butter — softened
• ¾ cups granulated sugar + 2 tablespoons
• 1 cup peanut butter — creamy
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ cup mini Reese’s peanut butter cups
• ½ cup milk chocolate chips

Ganache

• 2/3 cup milk chocolate chips
• 2 tablespoons heavy cream
• 4 teaspoons unsalted butter — softened

How the cooking goes

Make Bar Cookie

1. Warm the oven to 350°F. Line an 8-inch square baking dish with baking paper.
2. Whip butter and sugar until light and fluffy. Mix in peanut butter until fully combined.
3. Put the egg, egg yolk, and vanilla; mix until just incorporated.
4. Put the flour and mix until no dry streaks remain. Do not overmix.
5. Fold through the chocolate chips and mini Reese’s until evenly distributed.
6. Press the batter into the prepared pan in an even layer. Bake 45 to 60 minutes, until the top is deep golden and a cake tester inserted in the center shows a few moist crumbs. Cool completely in the pan.

Make Ganache and Assemble

1. Warm the cream until boiling and pour over the chocolate chips. Let sit 1 minute, then whisk until the texture looks smooth. Whisk in the softened butter.
2. Lay the ganache over the cooled bars in an even layer. Let set completely before slicing into 16 bars.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Brownies and bars, open Maple Pecan Blondies for the Dessert Plate and Layer Bars (Magic Bars) after Supper.