Ingredients with Measurements:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 peanut butter cups, chopped
- 1/2 cup milk chocolate chips
Special equipment needed:
- Electric mixer
- 9x13 inch baking pan
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper.
2. In a large mixing bowl, cream together peanut butter, butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in eggs and vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to the peanut butter mixture, mixing until just combined.
6. Fold in chopped peanut butter cups and milk chocolate chips.
7. Spread batter evenly into prepared pan.
8. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Allow to cool completely before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
5. Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Serving size: 1 slice
Calories: 420
Total Fat: 25g
Saturated Fat: 10g
Cholesterol: 60mg
Sodium: 330mg
Total Carbohydrates: 43g
Dietary Fiber: 2g
Sugars: 25g
Protein: 9g
Substitutions for ingredients:
- Creamy peanut butter can be substituted with crunchy peanut butter.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Peanut butter cups can be substituted with chopped chocolate or other candy bars.
Variations:
- Add chopped peanuts or pecans for extra crunch.
- Use dark chocolate chips instead of milk chocolate chips.
- Add a layer of marshmallows on top of the batter before baking for a s'mores-inspired twist.
- Use almond butter or cashew butter instead of peanut butter for a different flavor.
Tips and tricks:
- Make sure the butter and peanut butter are softened before mixing to ensure a smooth batter.
- Don't overmix the batter or the bars will be tough.
- Allow the bars to cool completely before slicing to prevent them from falling apart.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftovers in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds to warm them up.
Presentation ideas:
Serve the bars on a platter with a dusting of powdered sugar and a drizzle of melted chocolate.
Garnishes:
Sprinkle chopped peanuts or chocolate shavings on top of the bars before serving.
Pairings:
Serve with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit salad or a green salad with a tangy vinaigrette.
Troubleshooting advice:
If the bars are too dry, try adding an extra tablespoon of peanut butter or a splash of milk to the batter.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before preparing the recipe. Store leftovers in an airtight container at room temperature for up to 3 days.
Food history:
Peanut butter cups were invented in the 1920s by Harry Burnett Reese, a former dairy farmer turned candy maker.
Flavor profiles:
The bars are sweet and nutty with a rich peanut butter flavor and a hint of chocolate.
Serving suggestions:
Serve the bars as a dessert or a snack.
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