These double chocolate peanut butter bars have a rich, nutty flavor with crunchy bits of peanuts all throughout them. Every bite has melty chocolate mixed in, and chocolate on top! The top has a slight sugary crunch, and that chocolate kiss gives makes for a nice kicker. Sweet, salty, and super rich. Wonderful with a glass of milk.
Ingredients
- ▢ — 1 cup firmly packed brown sugar
- ▢ — ½ cup butter (or margarine), softened
- ▢ — ½ cup chunky peanut butter
- ▢ — 2 eggs
- ▢ — 1 teaspoon vanilla
- ▢ — 1 &frac24; cups all purpose flour
- ▢ — ½ teaspoon baking powder
- ▢ — ¼ teaspoon baking soda
- ▢ — 1 cup mini real semi-sweet chocolate chips
- ▢ — 2 tablespoons sugar
- ▢ — 35 milk chocolate candy kisses
Instructions
- ▢ — Heat oven to 350 degrees.
- ▢ — Line a 13×9 inch pan with aluminum foil, leaving a 1-inch overhang; Set aside.
- ▢ — Combine brown sugar, butter, and peanut butter in large bowl.
- ▢ — Beat at medium speed, scraping bowl often,until creamy.
- ▢ — Add eggs and vanilla; continue beating until well mixed.
- ▢ — Reduce speed to low; add flour, baking powder, and baking soda.
- ▢ — Beat until well mixed.
- ▢ — Stir in chocolate chips.
- ▢ — Pat dough into prepared pan.
- ▢ — Sprinkle with sugar.
- ▢ — Bake for 20 to 22 minutes or until golden brown.
- ▢ — Immediately press evenly spaced chocolate candies into warm bars.
- ▢ — Cool completely.Remove bars from pan using edges of foil:
- ▢ — Cut into bars, cutting between candies.
- ▢ — yield : 35 bars
