For all my peanut butter chocolate obsessed friends…this bar is for you. Two crusty sweet cookie layers surrounding the chocolate center. Soooo good.
Recipe adapted from a Better Homes & Garden magazine.
Peanut Butter Crust Layers:
- 1/2 cup unsalted butter, room temp.
- 3/4 cup brown sugar (packed)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup creamy peanut butter, room temp.
- 1 tsp vanilla
- 1.5 cup all purpose flour
Middle Chocolate Layer:
- 3/4 cup sweetened condensed milk
- 3/4 cup chocolate chips
- 1 tbs butter
- 1 tsp vanilla extract
Preheat oven to 350 F. Line an 8×8″ brownie pan with parchment paper.
In a large bowl, using an electric hand mixer, beat the butter for 30 seconds. Add the sugar, soda and salt and beat until combined. Beat in the egg, peanut butter and vanilla until incorporated. Add in the flour, a little at time, continuing to mix in with the mixer.
In a small pot, on low heat, melt the butter, chocolate and condensed milk, constantly stirring until smooth. Remove from heat and stir in the vanilla.
Transfer half of the peanut butter dough into your prepared pan. Using your hands, press down to form an even layer. Next, transfer the chocolate layer to the pan, and using a small rubber spatula, smooth out the layer evenly. Take the remaining dough and top the chocolate, by the spoonful.
Bake for 30 minutes or until top is light brown in color.
Allow to cool prior to slicing.