Peanut Butter Cup Peanut Butter Bars

INGREDIENTS:

1/2 cup unsalted butter (1 stick), melted

1/3 heaping cup peanut butter (I use Jif, Skippy or similar; natural PB can separate and/or be too oily)

1 large egg

1 cup light brown sugar, packed

1 tablespoon vanilla extract

1 cup all-purpose flour

1/2 cup semi-sweet chocolate chips, plus more for sprinkling on top

about 16 miniature peanut butter cups, unwrapped (not to be confused with the smallest size that come unwrapped called ‘minis’)

DIRECTIONS:

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
Wait momentarily before adding the egg so you don’t scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
Add the flour and stir until just combined, don’t overmix.
Add 1/2 cup chocolate chips and stir to combine.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Evenly distribute the peanut butter cups over the surface of the batter, pushing each cup down as far as it will go.
Evenly sprinkle the surface with additional chocolate chips, about 1 tablespoon.
Bake for about 22 to 25 minutes, or until done. If you can find a chocolate chip-free patch to test, a toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 1 hour before slicing and serving. Bars are best fresh but will keep for up to 1 week in an airtight container at room temp or up to 4 months in the freezer.