How long has it been since my last chocolate/peanut butter recipe? About 5 minutes? Time for another one then
This recipe is sort of like a blondie, however the batter is very thick (exactly like cookie dough), hence the name! They turn out very dense, chewy and full of peanut butter and chocolate flavour. My favourite flavour The light brown sugar gives these bars a lovely caramel taste, which paired with the texture from the crunchy peanut butter is delicious.
I used a combination of white chocolate and milk chocolate chips in this recipe, however feel free to use all milk or all white. Now that I’ve had my expedition to the American Sweets shop (and I have family living in the town, so a constant supply, mwhahahaha :-)) I will use peanut butter chips next time in these cookie bars. Oh yes
- 125g plain flour
- 1 tsp baking powder
- 100g unsalted butter
- 150g crunchy peanut butter
- 175g light brown sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 50g milk chocolate chips
- 50g white chocolate chips
- 1. Preheat oven to Gas 3/170C. Grease and baseline a 8 inch square cake tin.
- 2. Cream the butter and peanut butter until very soft. Mix in the egg, sugar and vanilla until incorporated. Fold in the flour and baking powder, followed by the chocolate chips (dough will be very thick).
- 3. Press into the tin and bake for around 25-30 minutes. Watch the cookie bars carefully, it is better for them to slightly underdone in the centre, as they become dry if overbaked.
- 4. Allow to cool slightly in the tin, then take out and cut into squares.
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