Ingredients
- 1/2 cup (1 stick / 113g) unsalted butter, softened to room temperature
- 2 cups (480g) creamy peanut butter (see Pro Tips!)
- 3 1/2 cups (420g) powdered sugar (confectioners’ sugar)
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt (optional, but recommended)
- 2 cups (about 12 oz) semi-sweet chocolate chips
- 2 tablespoons creamy peanut butter OR 1 tablespoon coconut oil or shortening (for thinning chocolate)
Equipment Needed
- 9×9 inch square baking pan
- Parchment paper
- Stand mixer or hand mixer and large bowl
- Medium microwave-safe bowl
- Spatula
- Sifter or fine-mesh sieve (for powdered sugar)
- Measuring cups and spoons
Step-by-Step Instructions
My first step is always to prepare the pan. This is my non-negotiable secret for perfect, easy removal. I line my 9×9 pan with a sheet of parchment paper, letting it overhang two opposite sides like a sling. I give the other two sides a light spritz of non-stick spray to help the paper stick. Trust me, trying to dig these rich bars out of an unlined pan is a recipe for heartbreak and broken pieces. With the pan ready, I turn to the star of the show: the peanut butter mixture. In the bowl of my stand mixer, I add the softened butter and the two cups of creamy peanut butter. I’ve learned the hard way that both ingredients need to be at true room temperature to blend smoothly without any lumps.(See the next page below to continue steps…)