4 recipes found
1. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.
2. In a microwave-safe bowl, melt together the butter and 1/2 cup peanut butter, stirring every 30 seconds until melted. Stir in the brown sugar, sugar, eggs, and vanilla. Add the flour, baking powder, and salt. Stir in the chocolate, if using.
3. Press/spread the dough out into the prepared dish. Bake for 18-22 minutes, until just set in the center. Let cool.
4. Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, and vanilla. Drizzle the glaze over the bars. Let set for 5 minutes. Cut into bars…snack and enjoy!
1. Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish.
2. In a microwave safe mixing bowl, melt together the butter and 1/2 cup peanut butter on power level high, stirring every 30 seconds until melted. Stir in the brown sugar, sugar, eggs, and vanilla. Add the flour and baking powder. Transfer the bowl to the freezer and chill 5 minutes or until the dough is no longer warm to the touch. Stir in the chocolate chips.
3. Spread 1/2 the dough out in the prepared dish. Dollop and then gently swirl the remaining 1/4 cup peanut butter into the dough. Add the remaining dough overtop, don't worry if it does not fully cover the peanut butter. Transfer to the oven and bake for 20-22 minutes, just until set in the center. Remove from the oven and sprinkle the milk chocolate over the blondies. Return to the oven for 1-2 minutes to gently melt the chocolate. Sprinkle with sea salt. Let cool and then cut into bars. Store for up to 5 days in an airtight container.
1. Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish.
2. Add the butter to a medium pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in 1/2 cup peanut butter, the brown sugar, and sugar. Let this cool until no longer hot, about 5 minutes. Add the eggs, and vanilla. Add the flour and baking powder. Transfer the dough to the freezer and chill 5 minutes or until the dough is no longer warm to the touch. Stir in the chocolate chips.
3. Spread 1/2 the dough out into the prepared dish. Dollop and then gently swirl the remaining 1/4 cup peanut butter into the dough. Add the remaining dough over top, don't worry if it does not fully cover the peanut butter. Arrange the pretzels over top the dough, gently pressing to adhere. Transfer to the oven and bake for 22-25 minutes, just until set in the center. Remove from the oven and drizzle with melted milk chocolate and sprinkle with sea salt (if desired). Let cool. Cut into bars. Store for up to 5 days in an airtight container.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
Whisk flour, powdered peanut butter, baking powder, and salt together in a bowl.
Beat peanut butter and butter together in a bowl until creamy. Gradually add white sugar and brown sugar; beat until fluffy. Add eggs and vanilla extract; beat until smooth. Stir in flour mixture and chocolate chips until incorporated. Spread batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool on a wire rack.