Except I made them as cookie bars rather than individual cookies.
Bars are faster, easier, there’s no dough to chill, they’re made in one bowl, and you don’t even need a mixer.
I adapted my infamous blondie base recipe. With 30+ versions and counting, it never lets me down.
The bars are dense, soft, chewy, buttery, and have plenty of rich peanut butter flavor. It feels so good sinking your teeth into them.
And of course each piece is topped with a Kiss.
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- 1/2 cup unsalted butter (1 stick), melted
- 1/2 cup peanut butter (I use Jif, Skippy or similar; natural PB can separate and/or be too oily)
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- about 9 unwrapped chocolate Kisses (if you cut your bars smaller, you’ll need more Kisses)
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Wait momentarily before adding the egg so you don’t scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour and stir until just combined, don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Bake for about 21 to 24 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter.
- After removing pan from the oven, evenly add the Kisses, pressing each one down slightly so that it adheres.
- Allow bars to cool in pan for at least 1 hour before slicing and serving. Bars are best fresh but will keep for up to 1 week in an airtight container at room temp or up to 4 months in the freezer.
Adapted from Peanut Butter Cup Peanut Butter Bars
Amount Per Serving: Calories: 337Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 49mgSodium: 87mgCarbohydrates: 37gFiber: 1gSugar: 23gProtein: 6g
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