This post may contain affiliate links. Please read our disclosure policy.
These Chocolate Peanut Butter Bars have a fudgy and rich brownie layer on the bottom with lots of deep chocolate flavor; a thick and creamy layer of peanut butter filling; and on top is another layer of chocolate made from melted chocolate chips.
I know normally with a guest post I tell you all about the blogger first but I cannot stop staring at these Chocolate Peanut Butter Bars! It’s my favorite combination and Christin NAILED IT! The fudgy, chewy chocolate peanut butter goodness is calling my name. Shouting even.
Christin from Spicy Southern Kitchen is one of my blogging idols. I love her little snippets about her family and the love that she injects into every part of her blog. She also happens to post the most crave worthy sweets and filling, hearty dinners all with a Southern flare. I mean look at this Skillet Chicken Pot Pie with a Cheddar Crust and this Chocolate Chess Pie….oh, oh and these Slow Cooker Chocolate Brownies! And she posted a recipe for my all time Southern favorite…Flying Biscuits Sweet Biscuits.
I want to go live with her. I keep waiting on my invitation. Hint, hint… 😉
Y’all, I’m so happy to have the opportunity to guest post for Lindsey today while she’s off in New York learning all kinds of fancy pastry stuff. I can tell from her Instagram pictures she’s having a really awesome time. I’m already blown away by her desserts. Those cupcakes! Boy, oh boy! Lindsey you really need to open a cupcake store.
I can’t wait to see what amazing things she comes up with after pastry school. And I may have to make the 3 hour drive to Atlanta to get a taste. (You’ve been warned Lindsey!)
Chocolate and Peanut Butter. Is there anything better than this classic combination?
I don’t know about you but chocolate and peanut butter send me to my happy place. These Chocolate Peanut Butter Bars have plenty of each in what I think is the perfect ratio.
On the bottom is a fudgy and rich brownie layer with lots of deep chocolate flavor. In the middle is a thick and creamy layer of peanut butter filling. On top is another layer of chocolate made from melted chocolate chips.
And just so the peanuts didn’t feel like the chocolate was getting more love, I sprinkled chopped honey-roasted peanuts on top to finish these bars off.
This recipe makes a 9X13-inch pan full of triple layer Chocolate Peanut Butter Bars. So even if you absolutely gorge yourself in chocolate/peanut butter goodness, you should still have plenty to share.
Cut them big or cut them small, it’s up to you. Personally, I like them big. All you need is a tall glass of milk to wash down all that sweetness.
Enjoy and thanks for letting me stop by!
Lindsey here! You must run over to Spicy Southern Kitchen immediately because I know you will love Christin as much as I do! You should also follow here on Instagram, Facebook, Twitter and Pinterest! You won’t want to miss a single post!
Triple Layer Chocolate Peanut Butter Bars
Ingredients
Batter
- 1 cup butter cut each stick in half
- 5 ounces semisweet chocolate chopped
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups flour
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
Peanut Butter Filling
- 1 ½ cups peanut butter
- ½ cup butter softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Topping
- 1 12-ounce bag semisweet chocolate morsels
- ½ tablespoon shortening optional
- ½ cup chopped honey roasted peanuts
Instructions
- Preheat oven to 350 degrees and line a 13X9-inch baking pan with heavy duty aluminum foil. Spray foil with cooking spray.
- In a medium microwave-safe bowl, combine the 1 cup butter and chopped chocolate. Microwave on HIGH for 30 second intervals, stirring in between, until melted. Set aside.
- In a large bowl, whisk together sugar, eggs, and vanilla extract.
- Gradually add chocolate mixture while whisking continuously.
- Using a wooden spoon or sturdy rubber spatula, mix in flour, cocoa powder, and salt.
- Pour batter into prepared pan and bake for 20-22 minutes or until set in middle. (It’s ok for it to still look slightly undercooked in the middle.) Let cool.
- Using an electric mixer, beat peanut butter and ½ cup softened butter until smooth. Gradually beat in confectioners' sugar. Beat in vanilla.
- Spread peanut butter filling on top of cooled brownies, smoothing with a spatula. Place in freezer for 15 minutes.
- Place chocolate chips and shortening in a microwave-safe bowl and microwave for 20 second intervals, stirring after each, until melted.
- Spread melted chocolate on top of peanut butter filling. Sprinkle with chopped peanuts.
- Refrigerate for at least 1 hour before cutting into bars.
These pb bars look marvelous! But then, so do all the pb creations you shared at the bottom of this post, too! Have a terrific weekend!
Ok, so I made the recipe followed it exactly … but the lower layer didn’t turn out 🙁 It came out more like a cake it didn’t taste right and looks nothing like the picture. Is it just me or is 4 large eggs ALOT? I mean even in my cake-like brownies (which of course I want to be a cake consistency) I only use 3 large eggs. But the top 2 layers turned out perfect. In the picture it looks more like a batter that isn’t cooked through. I baked for 22 minutes as instructed but at 22 minutes the batch was cooked nothing raw looking at all. If I use 3 eggs for cake-like brownies and don’t want it to turn out cake like more like a crumble I’m thinking 2 eggs should be plenty? I’ve also considered a graham cracker crust like a cheesecake.
Has anyone made it and have any recommendations? Please help?
Hi Cheryl! I’m so sorry they didn’t turn out for you. I haven’t made them but I can tell a few things by reading the recipe. You are correct that the ratio of eggs and flour to the other ingredients is what makes brownies (or cookies) more or less cake-like. 4 eggs does seem like a lot but they are the only leavening in the batter, so that could be it. How much did you whip up your eggs and sugar before adding the chocolate? In culinary school we whip them up until they almost triple in volume but it is possible Christin didn’t whip them up as much. There is also the under baked factor. Christin says to slightly under bake them which will make them less cakey. You could try her recipe with only 2 eggs but there is still a lot of flour, so they might still come out cakeier than you’d like. I have this fudgy brownie recipe here but I would triple it for this sized pan. You could also try this recipe which has even fewer eggs and flour. Or you could use a blondie base instead. Hope that helped a little. I’m sorry I’ve never made them and can’t be more help. Happy baking!
OMG, I love all the layers of this bars…and can only imagine a bite would taste…yum!
These bars look amazing! Really craving a few right now! Definitely need to try the recipe soon! 😀