“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.”
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
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
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
- Preheat oven to 275 degrees and grease an 18×13-inch sheet pan.
- In large bowl, sift together flour, baking soda, and salt. Set aside.
- 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.
- Slowly add egg and vanilla, mixing until just combined.
- Turn speed to low and add flour mixture, incorporating completely.
- Evenly press dough on greased sheet pan and bake for 5-7 minutes. Let cool.
- To make filling, cream together all ingredients in bowl of stand mixer, until fluffy.
- Spread peanut butter filling evenly over pre-baked crust.
- 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