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This month, in honor of the holiday season, we’re celebrating the most delicious chocolate desserts. Today’s sweet treats are these ridiculously yummy and easy peanut butter bars from Tieghan of Half Baked Harvest. They give Reese’s Peanut Butter Cups a major run for their chocolate-and-peanut-butter money, and they require just a handful of pantry staples. Here’s how to impress everyone you know…
Five-Ingredient Chocolate Peanut Butter Bars
by Tieghan Gerard of Half Baked Harvest
These are the ultimate chocolate peanut butter bars. They are simple, easy and insanely delicious. The combo of chocolate and peanut butter will never get old. Obviously, they are the perfect bars to serve at your holiday party or keep all to yourself. I will not tell! Grab a cold glass milk, a pan of these bars and cozy up next to a warm fire and watch your favorite movie for a perfect night in.
You’ll need:
3 cups semi-sweet chocolate chips, divided
1 1/2 cups, plus 4 tbsp creamy peanut butter, divided
1/2 cup salted butter (1 stick), softened
2 tsp vanilla extract
1-2 cups powdered sugar (I only used one)
Line an 8×8-inch square brownie pan with parchment paper.
Place 1 1/2 cups of the chocolate chips and 2 tablespoons of the peanut butter in a small sauce pan. Heat over low heat, stirring often until melted and smooth. Alternately, you can do this in the microwave on 30-second intervals, stirring after each interval until melted and smooth. Pour the chocolate mixture into the prepared pan and tap against the counter until the chocolate is in a smooth and even layer. Cover and place in the fridge for 30 minutes to harden.
Meanwhile, add the stick of softened butter, 1 1/2 cups creamy peanut butter, 2 teaspoons vanilla and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat until smooth and creamy. Taste and add more powdered sugar to your liking.
Spoon the peanut butter mixture over the chocolate layer into a smooth layer. Place back in the fridge.
Place the remaining 1 1/2 cups semi-sweet chocolate chips and remaining 2 tablespoons peanut butter in a small sauce pan. Heat over low heat, stirring often until melted and smooth. Again, alternately, you can do this in the microwave in 30-second intervals, stirring after each interval until melted and smooth. Pour the chocolate mixture over the peanut butter layer, smooth the chocolate out into an even layer. Cover and place in the fridge for 1 to 2 hours or until ready to serve. Slice into bars and keep refrigerated.
Thank you so much, Tieghan!
P.S. More chocolatey recipes, including Nutella-swirled banana bread and coconut hot chocolate.
(Recipe and photos by Tieghan Gerard. Thanks to Stella Blackmon for helping with this series.)
