Sea Salt Peanut Butter Bars

Photo by Nick Simonite

“Bars and cookies are great to bake with kids. Pies and cakes take more attention and precision but you can all have fun with cookies.”

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24 Bars

  • ¾ cup all-purpose flour 
  • 1 teaspoon baking soda 
  • ½ teaspoon salt 
  • ½ cup butter, room temperature 
  • ¼ cup plus 1 tablespoon light brown sugar, packed
  • ¼ cup plus 3 tablespoons granulated sugar 
  • ¼ cup plus 3 tablespoons creamy peanut butter 
  • 1 large egg, room temperature 
  • 1 teaspoon vanilla extract 
  • Bar Base
  • ¾ cup unsalted butter, room temperature 
  • 1 cup confectioners’ sugar 
  • ¾ cup plus 2 tablespoons creamy peanut butter 
  • ½ teaspoon sea salt 
  • 2½ teaspoons pure vanilla extract 
  • 1 tablespoon heavy cream, room temperature 
  • Filling|Topping 
  • ¼ cup plus 2 tablespoons unsalted butter, room temperature 
  • 1 cup semi-sweet chocolate chips


“This bar is all about the top. It never looks as pretty when I do it at home as it does at the bakery, but you can just make the top smooth.”

– Chef Elizabeth Chambers


  1. Preheat oven to 275 degrees and grease an 18×13-inch sheet pan.
  2. In large bowl, sift together flour, baking soda, and salt. Set aside.
  3. In bowl of stand mixer fitted with paddle attachment, beat butter and sugars together until light and fluffy, about 2 minutes. Add peanut butter, beat until combined.
  4. Slowly add egg and vanilla, mixing until just combined.
  5. Turn speed to low and add flour mixture, incorporating completely.
  6. Evenly press dough on greased sheet pan and bake for 5-7 minutes. Let cool.
  7. To make filling, cream together all ingredients in bowl of stand mixer, until fluffy.
  8. Spread peanut butter filling evenly over pre-baked crust.
  9. For topping, melt chocolate and butter together in small saucepan over medium heat, until smooth. Spread evenly over peanut butter filling using an offset spatula. Chill and cut into 3-inch squares.
  • from Chef Elizabeth Chambers of Bird Bakery, San Antonio, Texas

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