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’)
- 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.
Original Recipes visit: Peanut Butter Cup Peanut Butter Bars @ averiecooks.com