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Lunchroom Chocolate Peanut Butter Bars

Beat until smooth, adding additional warm milk until the frosting becomes thicker but still drizzly. Taste, adding more sugar if needed.

Lunchroom Chocolate Peanut Butter Bars

From: Half Baked Harvest

Taking it back to grade school today with these yummy simple bars made with pantry staple ingredients.


Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 24 bars


Ingredients

  • 1 1/2 sticks (3/4 cup) salted butter
  • 2 cups creamy peanut butter
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt

Frosting

  • 1 stick (1/2 cup) salted butter, at room temperature
  • 2-3 cups powdered sugar
  • 1/2 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 1/2 cup warmed milk
Lunchroom Chocolate Peanut Butter Bars

Instructions

  • Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper.
  • In a microwave-safe bowl, melt together the butter and 1/2 cup peanut butter, stirring every 30 seconds until melted. Stir in the brown sugar, sugar, eggs, and vanilla. Add the flour, baking powder, and salt.
  • Press/spread the dough out into the prepared dish. Transfer to the oven and bake for 18-22 minutes, until just set in the center. Remove from the oven and dollop tablespoon-size spoonfuls of the peanut butter over the bars, lightly spreading the peanut butter in an even layer. Let cool completely.
  • To make the frosting. Add the butter, 2 cups powdered sugar, cocoa powder, vanilla, and 1/4 cup warm milk to the bowl of a stand mixer. Beat until smooth, adding additional warm milk until the frosting becomes thicker but still drizzly. Taste, adding more sugar if needed. Spread the frosting over the bars. Let set for 1-ish hour...or slice, snack, and enjoy!


Recipe Notes

To Make Gluten-Free: Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten-free flour.

Storing: These bars keep well for 3-4 days at room temperature or in the fridge.

To cool the bars quickly for frosting
: place in freezer for 15 minutes. Remove and frost.

To Bring Eggs to Room Temperature: place the eggs in a bowl and fill with warm water. Let sit for 5 minutes.

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Cake Magazine: Lunchroom Chocolate Peanut Butter Bars
Lunchroom Chocolate Peanut Butter Bars
Beat until smooth, adding additional warm milk until the frosting becomes thicker but still drizzly. Taste, adding more sugar if needed.
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