Bready or Not: Peanut Butter Ecstasy Bars
If you like peanut butter, these are for you. I found the original recipe on the back of a C&H Brown Sugar box.
I tweaked it some (MORE VANILLA!) and clarified the instructions. It’s an incredibly simple recipe. Basic ingredients that whip together fast and bake up fast, too.
The end result is like a peanut butter sugar cookie in bar form. It’s like getting punched in the face by the peanut butter fairy! They even look pretty because of the mottled layers.
One caveat: these aren’t the neatest cookies, and probably not the best for travel. They are crumbly, especially the edge pieces. Seriously, though, you will want to save and eat those crumbs. They are that good.
As I made these, I couldn’t help but think of more modifications. Therefore, stay tuned for next week when I post the Biscoff and Nutella version of these bars. OH YEAH.
In the meantime, try these and experience peanut butter bliss.
Bready or Not: Peanut Butter Ecstasy Bars
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These bars end up like crispy peanut butter sugar cookies! They might be crumbly, but you’ll want to gobble up every morsel. Based on Utterly Peanut-Buttery Bars from C&H Sugar.
Crust:
1/2 cup unsalted butter, room temperature
1/2 cup peanut butter (smooth or chunky)
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
Filling:
2 eggs, room temperature
2 Tablespoons peanut butter (smooth or chunky)
1/2 cup white sugar
1/2 cup brown sugar, packed
Preheat oven to 375-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray.
In a large bowl, mix butter, peanut butter, and sugar. Add the vanilla. Slowly mix in the flour. Set aside about 1 cup of the dough, and firmly press the rest into the prepared pan.
Using the same bowl, make the filling. Beat together the eggs, peanut butter, and two sugars. Spread this over the unbaked crust. Sprinkle the reserved dough over the top.
Bake for 20 to 25 minutes, until the dough it set and golden. Cool completely in pan. Slice into bars. The bars may be crumbly, especially the edge pieces, but every bit is delicious. Keeps for at least 3 days in a sealed container.
OM NOM NOM!
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