Peanut Butter Wonder Bars
Yields 24 squares
Ingredients
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, gently packed
- ½ cup (132 g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp milk
- ½ tsp baking soda
- ½ tsp baking powder
- 1 ¼ cup (150 g) all-purpose flour, (stir, spoon & level)
- 8 oz (226 g) bag Heath Milk Chocolate Toffee Bits, divided
- 10 oz (283 g) bag Reese's Peanut Butter Chips, divided
- 12 oz (340 g) bag Nestle Semi-Sweet Chocolate Chips
- ¼ cup (66 g) creamy peanut butter
Instructions
- In a stand mixer, cream butter with sugars. Add ½ cup peanut butter, egg, vanilla & skim milk. Combine & scrape bowl.
- Add baking soda, baking powder & flour all at once. Mix until just combined. Fold in HALF of the bag of Heath bits, & HALF of the bag of Reese's chips.
- Spray a 13x9" baking dish. Add cookie dough & spread evenly.
- Bake at 350˚F for 18-24 minutes or until edges & top are browning (mine took 21 minutes.) Let cool completely about 1 hour.
- In a large bowl combine chocolate chips & remaining peanut butter chips. Microwave for 2 minutes, stirring every 30 seconds, or until melted. Add ¼ cup peanut butter & stir until combined. Spread evenly over the top of the cooled cookie bars. Sprinkle immediately with remaining toffee bits & press down lightly. Let set in refrigerator for 30 minutes. Cut & serve.
- Extra tip: If the edges of the cookie layer are a little higher than the center after it cools down go ahead & trim them. It will make your chocolate layer spread nice & flat. Just munch on the scraps :)