This week’s chocolate/peanut butter baking continues with these delicious, old-fashioned peanut butter bars. I found this recipe in a Good Housekeeping magazine, and they remind me of something you’d see at a bake sale or church picnic. You can leave them plain, but I chose to spread some melted milk chocolate chips on top for a peanut butter cup-type treat.
My only improvement would be to use chocolate frosting, rather than melted chocolate on the top, as the chocolate layer does separate from the peanut butter layer a bit when you bite into them. Next time, I’ll probably use this fudge frosting for my chocolate layer.
- 2 1/4 cups flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup peanut butter
- 8 tablespoons butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 eggs
- 8 ounces milk chocolate chips
Preheat oven to 350 degrees. Line a 9 x 13 pan with foil and lightly spray with baking spray.
In a medium bowl, combine flour, baking powder, and salt; set aside.
In a mixing bowl, beat peanut butter, butter, dark brown sugar, and sugar until light and fluffy. Add extracts, beating well, then add eggs, one at a time, beating until completely combined.
With the mixer running on low, add flour mixture and beat well, until completely combined; dough will become thick.
Press dough into prepared pan, flattening as best as you can with your hands.
Bake for 30 minutes, or until a cake tester inserted in the center comes out clean.
Cool completely in pan; once cool, lift out and remove foil.
In a small saucepan, melt chocolate chips, stirring until completely smooth. Pour over cooled bars and spread; allow to set completely before cutting.