Peanut Butter Bars

Fudgy Peanut Butter Reeses Chocolate Bars interior detail.

5 from 5 ratings

Chewy peanut butter bars loaded with milk chocolate chips and mini Reese’s, topped with a creamy milk chocolate ganache.

Prep Time15

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: bars

Author: Chef Lindsey

Ingredients

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

Makes: 8 x 8inch rectangle

Instructions

Make Bar Cookie

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

Make Ganache and Assemble

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

Notes

Yield: 16 bars, cut from one 8-inch square pan.
Doneness Cue: Do not overbake. Pull the bars when the top is deep golden and a toothpick shows a few moist crumbs. They will continue to set as they cool.
Storage: Keep in a sealed container at room temperature for up to 3 days.
Make Ahead: Bake and cool the bars completely, spread the ganache, and let it set before covering. Store as directed above for up to 3 days.

Nutrition