Description
Decadent Peanut Butter Squares with a buttery crust, creamy peanut butter filling, and a smooth chocolate topping. A classic crowd-pleaser!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, cold and cubed
- ½ cup packed light brown sugar
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup milk
- 12 ounces semi-sweet chocolate chips
- 2 tablespoons unsalted butter
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, and salt.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Press into Pan: Press the mixture evenly into the bottom of an ungreased 9×13 inch baking pan.
- Bake the Crust: Bake in a preheated oven at 350°F (175°C) for 18-20 minutes, or until lightly golden brown.
- Cool Completely: Remove the crust from the oven and let it cool completely before adding the peanut butter filling.
- Cream Butter and Peanut Butter: In a large bowl, cream together the softened butter and peanut butter until smooth and fluffy.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add Vanilla and Milk: Stir in the vanilla extract and milk. Add more milk, one tablespoon at a time, until you reach the desired consistency.
- Spread over Crust: Spread the peanut butter filling evenly over the cooled crust.
- Chill: Place the pan in the refrigerator to chill for at least 30 minutes.
- Melt Chocolate and Butter: In a heatproof bowl set over a saucepan of simmering water (double boiler), combine the chocolate chips and butter. Stir constantly until the chocolate and butter are completely melted and smooth. Alternatively, you can melt the chocolate and butter in the microwave in 30-second intervals, stirring in between, until melted and smooth.
- Pour over Peanut Butter Filling: Pour the melted chocolate evenly over the chilled peanut butter filling.
- Chill Again: Return the pan to the refrigerator and chill for at least 1 hour, or until the chocolate is completely set.
- Cut into Squares: Once the chocolate is set, remove the pan from the refrigerator. Use a sharp knife to cut the bars into squares.
- Serve and Enjoy: Serve the peanut butter squares cold. They are best stored in the refrigerator in an airtight container.
Notes
- Salted Peanut Butter: For a more intense peanut butter flavor, you can use salted peanut butter in the filling. Just be sure to reduce the amount of salt in the crust slightly.
- Chocolate Variety: Feel free to experiment with different types of chocolate for the topping. Milk chocolate, dark chocolate, or even white chocolate would all be delicious.
- Crushed Pretzels: For a salty-sweet twist, sprinkle crushed pretzels over the chocolate topping before it sets.
- Chopped Nuts: Add chopped peanuts, walnuts, or pecans to the peanut butter filling or sprinkle them over the chocolate topping for added texture and flavor.
- Make it Gluten-Free: Substitute the all-purpose flour in the crust with a gluten-free all-purpose flour blend.
- Storage: These peanut butter squares can be stored in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage. Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container.
- Crust is too dry: If the crust seems too dry and crumbly, add a tablespoon or two of cold water to the flour mixture and mix until it comes together.
- Peanut butter filling is too thick: If the peanut butter filling is too thick, add a little more milk, one tablespoon at a time, until you reach the desired consistency.
- Chocolate is seizing up: If the chocolate seizes up while melting, try adding a tablespoon of vegetable oil or shortening to the chocolate and stirring until smooth.
- Squares are hard to cut: If the squares are difficult to cut cleanly, try running the knife under hot water and wiping it dry between each cut.
- Prep Time: 25 minutes
- Cook Time: 20 minutes