Peanut butter better be your “jam” if you want to snack on these bad boys! A combination of creamy peanut butter, delicious peanut butter baking chips and salty peanuts makes this bar a favorite treat! You don’t have to be a kid to love them - try my Peanut Butter Bars to bring you back to after school snacks and newly sharpened pencils.
“A kid at heart.” I envy people who still have that playful spirit even as an adult. I am the person who will probably remind the group that it’s getting late on a work night, or we should keep the noise down - it’s just that old soul thing I have going on. Not to say I don’t love having fun or laughing, because I truly do. I still, at 37 will order a grilled cheese or peanut butter and jelly sandwich out - don’t judge they are the ultimate in comfort food! Who doesn’t remember home-cooked meals, field trips, riding your bike until it was dark outside, and actually getting to bring homemade treats to school parties? My Peanut Butter Bars remind me of that time in my life, when you longed to be older so you could do more things, but still enjoyed a snack before dinner. Easy to make, so get the kids involved and lick the spatula - because it’s the little things that we remember and treasure the most.
- 1 cup brown sugar
- ½ cup favorite peanut butter (creamy works best)
- ¼ cup vegetable oil
- 2 large eggs
- ¼ cup milk
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ cup Reese's baking chips
- ½ cup roughly chopped salted peanuts
- Preheat oven to 350 degrees.
- Line a 9x9 baking sheet with parchment paper and lightly spray with nonstick cooking spray.
- In a stand mixer beat together brown sugar, peanut butter, vegetable oil and eggs until smooth and combined on medium high speed.
- Turn down mixer to low and add milk.
- Once blended, slowly add the flour, baking powder and baking soda and mix for about 30 seconds or until well combined.
- Spread peanut butter batter in prepared pan and sprinkle baking chips and peanuts evenly on top.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in pan and cut into bars.
- Leftover bars can be wrapped tightly and kept at room temp for three days.
- Freezer leftover bars for one month.
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