Easy and hassle-free recipes that everyone will love. There's peanut butter, cups of peanut butter, and chocolate chips. The stems are super soft, a little chewy, buttery, and have a lot of flavor of peanut butter with enough chocolate to balance it. Between butter, peanut butter, and peanut butter, the bars are very moist and only melt in your mouth.
When I want an easy and hassle-free recipe that I know everyone will like, I call my trusted blondie base. With 30+ versions and counting, it has never disappointed me. These recipes are easy to memorize because they are all 'one'. In 1 bowl used, melt 1 stick of butter, stir 1 egg, 1 cup brown sugar, 1 tablespoon of vanilla, and 1 cup flour.
For this version, I add peanut butter, cups of peanut butter, and chocolate chips.
The stems are super soft, a little chewy, buttery, and have a lot of flavor of peanut butter with enough chocolate to balance it. Between butter, peanut butter, and peanut butter, the bars are very moist and only melt in your mouth.
INGREDIENTS
- 1/2 cup of unsalted butter (1 stick), melted
- 1/3 cup of peanut butter (I use Jif, Skippy or the like; natural PB can separate and/or too oily)
- 1 large egg
- 1 cup of pink sugar, packed
- 1 tablespoon of vanilla extract
- 1 cup all-purpose flour
- 1/2 cup semi-sweet chocolate chips, plus more for sprinkling on top
- about 16 miniature cups of peanut butter, not wrapped (not to be confused with the smallest size that comes without a wrap called 'mini')
INSTRUCTIONS
- Preheat the oven to 350F. Cover an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- For a large microwave-safe bowl add butter and heat it on high power to melt about 1 minute.
- Wait a minute before adding the eggs so you don't stir them. Add peanut butter, eggs, brown sugar, vanilla, and stir until smooth.
- Add flour and stir until smooth, don't mix too much.
- Add 1/2 cup chocolate chips and stir until smooth.
- Turn the mixture into a prepared skillet, flatten the top with a spatula.
- Spread the cup of peanut butter evenly over the surface of the dough, pushing each cup down as far as possible.
- Sprinkle the surface evenly with additional chocolate chips, about 1 tablespoon.
- Bake for about 22 to 25 minutes, or until cooked. If you can find a chip-free chocolate patch to test, the toothpick inserted in the middle must come out clean, or with some wet crumbs, but not the dough. Allow the slats to cool on a baking sheet for at least 1 hour before slicing and serving. The best bars are fresh but will be stored for up to 1 week in airtight containers at room temperature or up to 4 months in the freezer.
This recipe is inspired by averiecooks
