Peanut Butter Cup Gooey Bars

Peanut Butter Cup Gooey Cookie Bars are pure comfort for peanut butter and chocolate lovers These bars pack a double punch of rich nutty flavor and melty chocolate My kids and I bake these for movie nights and I can never resist sneaking a slice while they are still warm

The first time I made these bars I was looking for the ultimate treat for a rainy afternoon We devoured nearly half the pan right out of the oven and now these always disappear at gatherings

Ingredients

• Unsalted butter: Brings a rich creamy base and helps create soft chewy bars Choose good quality butter for best flavor
• Creamy peanut butter: Gives the bars their signature peanutty taste Go for a smooth wellstirred natural brand if you can
• Brown sugar: Packs in extra moisture and a caramel note Buy fresh pressed brown sugar for maximal gooeyness
• Granulated sugar: Provides structure and sweetness Use superfine for easier mixing
• Large eggs: Bind everything together and help keep the bars fluffy Use room temperature eggs for better blend
• Vanilla extract: Balances the sweetness and deepens the flavor Look for pure vanilla for best aroma
• Allpurpose flour: Adds bulk and density Use unbleached flour for better crumb
• Baking soda: Lifts the dough so bars are light not dense Check freshness for full lift
• Salt: Wakes up all the other flavors Use fine sea salt for even distribution
• Chocolate chips: Bring sweet meltiness that complements the peanut butter Use semisweet for richer flavor
• Mini peanut butter cups: Dotted through the dough for pockets of gooeyness Choose your favorite brand or variety for fun twists

Step-by-Step Instructions

Prepare the Pan:

Set your oven to three hundred fifty degrees Fahrenheit and grease a baking pan size nine by thirteen inches For neater bars line with parchment so you can lift them out easily

Cream the Fats and Sugars:

Take a large bowl Use a hand or stand mixer to blend together the softened butter creamy peanut butter brown sugar and granulated sugar This mix should become light and fluffy after about three to five minutes Good creaming makes chewy tender bars

Incorporate Eggs and Vanilla:

Beat in the eggs one at a time making sure each is well mixed before adding the next Finish by blending in the vanilla This step makes sure your bars have a consistent meltinyourmouth texture

Combine Dry Ingredients:

Use another bowl to whisk together allpurpose flour baking soda and salt This helps evenly spread the leavening and salt so there are no bitter bites

Mix Wet and Dry:

Gradually mix your dry ingredients into the wet mixture Be careful not to overmix which can make your bars tough Stir just until the flour disappears

Add MixIns:

Fold in the chocolate chips and peanut butter cup halves with a spatula or wooden spoon Spread them through the dough for maximum chocolatey bite in every square

Spread the Dough:

Pour the thick dough into your prepared pan Spread it out and pat to even thickness It helps to use wet hands or an offset spatula

Bake:

Bake for twentyfive to thirty minutes Watch for golden edges and a center that looks barely set Test with a toothpick a few moist crumbs is perfect for gooey texture

Cool and Serve:

Let the bars cool in the pan for about ten minutes before lifting onto a wire rack for full cooling Slice into squares Eat warm for extra gooeyness or let them set fully for easier storage

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Mini peanut butter cups are my favorite ingredient They always melt into creamy pools and make every bar a treasure hunt Last Christmas my youngest hid extra candies in the dough without telling me so every slice was a fun surprise

Storage Tips

Store leftover bars in an airtight container at room temperature for up to three days To keep them soft place a slice of bread in the container which helps maintain their moisture If you want to enjoy later freeze the bars in a single layer then transfer to a freezer bag for up to two months Thaw at room temperature or pop in the microwave for a melty treat

Ingredient Substitutions

If you have only chunky peanut butter use it for more texture in the bars Any peanut butter cup even dark or white chocolate works well No mini peanut butter cups on hand Try peanut butter chips or swirl in a bit of extra regular peanut butter Dairyfree friends can substitute vegan butter and a plantbased chocolate chip blend For gluten allergies a one to one gluten free flour blend will deliver similar results

Serving Suggestions

Cut the bars right before serving to keep them extra gooey These are delicious on their own but also dreamy topped with a scoop of vanilla ice cream and a drizzle of chocolate syrup bring out a plate when friends drop by or bring them to a party for instant smiles You can even crumble warm bars over yogurt for an indulgent breakfast treat

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Every time I make these peanut butter cup gooey cookie bars they are gone by the next day If you love that classic peanut butter and chocolate combo you will bake these on repeat

Frequently Asked Questions

→ Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter adds an extra nuttiness and texture to the bars, though the final result will be less smooth.

→ What’s the best way to achieve gooey bars?

For a gooier texture, slightly underbake so the center remains soft. Let bars cool just a bit before slicing.

→ Can these bars be made ahead?

Absolutely. Store cooled bars in an airtight container up to 5 days, or freeze for later enjoyment.

→ How do I keep the bars from sticking to the pan?

Line the baking pan with parchment paper or thoroughly grease it to make removal and cleanup easier.

→ Would other mix-ins work well?

Yes. Try white chocolate chips, chopped nuts, or caramel bits for unique twists and added flavor.