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–+ servings

The best lunch lady inspired peanut butter chocolate bars

5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 8 large squares

Ingredients
  

  • 6 tablespoon unsalted butter softened
  • ½ cup peanut butter
  • ¼ cup brown sugar packed
  • ¼ cup sugar
  • 2 tablespoon egg whisked together
  • ½ teaspoon vanilla extract
  • 2 tablespoon milk
  • ½ cup all purpose flour
  • ¼ tsp baking soda
  • ¼ teaspoon salt
  • ⅔ cup old fashioned oats

Peanut Butter Bar Icing

  • 4 tablespoon peanut butter
  • 4 tablespoon unsalted butter
  • 1 tablespoon cocoa powder
  • 1½ cup powder sugar
  • 2 tablespoon milk
  • ½ teaspoon vanilla extract

Instructions
 

  • Preheat oven to 375 degrees.
  • In a large bowl cream butter, peanut butter, brown sugar and sugar until smooth
  • Add 2 tablespoon of mixed egg, vanilla and mix until combined.
  • Put the rest of the dry ingredients into the creamed mixture and mix until all dry ingredients are incorporated.
  • Line an 8x8 square pan or a ⅛ cookie sheet pan with parchment paper. Spread the cookie batter evenly and bake in the middle rack of the oven for 18 to 20 minutes. The sides should be golden brown, and the middle should slightly rise.
  • Once you've taken the peanut butter bars out of the oven bang the pan on a heat safe surface to create beautiful lips on the sides and to create a dense bar in the middle.
  • While the peanut butter bars are still hot spread the peanut butter on top of the bars and spread. Allow the peanut butter bars to cool and make the chocolate icing.
  • In a small saucepan melt the butter and add cocoa powder. Mix until the cocoa powder clumps are gone. Take the pan off the stove and add in the powdered sugar, milk and vanilla and mix until it all comes together. There will be clumps of cocoa powder and powdered sugar, but continue to whisk until it blends in. I used a hand mixer and mixed until the clumps were gone.
  • Once the bars have cooled down pour the chocolate icing on top and spread. Allow the chocolate icing to set up before cutting and serving.
  • Store them in an airtight storage container for 5 to 7 days. I find that the peanut butter chocolate bars taste best the next day once the bars have set and cooled.

Notes

Recipe B: 
⅓ cup peanut butter
½ cup + 1 tablespoon all-purpose flour
⅓ cup quick oats blended.
Make the changes in the recipe and keep everything else the same. The bake time is the same, pan bang is not necessary for this version. This dough is stickier than Recipe A. 
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