What better day to return to you, all my lovers, than Valentine’s Day? My boys and I have been busy preparing for The Rockstar’s return making everything peanut butter and Sriracha! Yep, two of his favorite things! So, instead of going out or dealing with the inflated Valentine BS, we are going to enjoy a family evening together in our new home.
So, about that… Yeah, we moved. This is why I have been MIA. It’s tough in LA! SO many people trying to get the same house and if it’s good, outbidding each other into oblivion! I had set a hard limit and tried not to be married to each house we almost got. I knew the right house would come. I kept reminding myself of that to keep the discouragement at bay. Then, just as predicted, the right house came and poof! Back in action! So, thanks for still being here and for waiting while I was on my six week hiatus. Now back to the goods!
This cookie bar has a crispy edged, chewy center and a peanut butter chocolate topping. Perfect for my husband and his love of the duo. This bar is incredibly rich and would be perfect served with a hot esspresso or ice cold milk.
You will need the following:
- 1/4 c salted butter, softened
- 1/4 c brown sugar, packed
- 1/4 c granulated sugar
- 2 eggs
- 1/2 c creamy peanut butter
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 3/4 c all purpose flour
Topping: 1 c semi sweet chocolate chips and two tbsp creamy peanut butter melted together in the microwave in 20 second bursts. Stir after each burst, it should take about a minute.
- In a stand mixer, cream together butter and sugars until fluffy. Add eggs and repeat.
- Scrape down the sides of the bowl and repeat with peanut butter and vanilla.
- In a separate bowl, sift together dry ingredients.
- Add dry ingredients to wet mix on low speed a little at a time until smooth.
- Line an 8×8 pan with parchment paper (I have an odd sized 9×7 that I used because I recently broke my 8×8 and have yet to replace that bitch! Either would work)
- Press peanut butter dough into the lined pan, spreading it out evenly.
- Bake in a 350 degree oven for 12-14 minutes. The edges should be dry and barely starting to turn golden brown.
- Melt the chocolate and peanut butter and pour over the baked bar. Place in the fridge for at least and hour before cutting with a warm knife.
Enjoy this, my lovelies and look for my sriracha entree this week! Glad to be back 🙂
Press dough evenly over the base of the pan.
Melt topping while the cookie base bakes.
Spread smooth chocolate topping over the baked crust. No need to cool completely. Both will cool together in the fridge.
Once set, the chocolate top will be dull and hard. Use the parchment edges to gently lift from the pan and cut into squares in the size you prefer.
Serve with milk or espresso for a delicious snack or satisfying dessert.