Peanut Butter Chocolate Cookie Bars

Hello Peanut Butter and Chocolate lovers of the world. I am sharing a HEAVENLY recipe with you all today.

First lets talk about this weekend.

Any Big plans?

My birthday always falls on Memorial Day weekend, which is awesome because it feels like it is a whole weekend of celebration. We won’t go into the details of how old I am turning, but I am one of the few who loves turning a year older. Maybe because I am 5 years younger than my sweetheart, not really sure. ;) I love birthdays because, lets face it, sweets are ALWAYS part of the equation, and *usually* they are baked FOR you, not BY you ;) then again, that is not always true.

I am a huge sweet lover and how could one go wrong with peanut butter and chocolate?! Lets talk about this recipe, shall we?

Peanut Butter Chocolate Cookie Bars... This is a peanut butter-chocolate lovers heaven! The cookie bars are cooked to perfection and this frosting recipe is INCREDIBLE!

The recipe begins with a Peanut Butter Cookie base. It is soft and cooked to perfection.

What happens next is probably my favorite part of this entire recipe. The Chocolate Truffle Frosting. It. Is. PHENOMENAL!

The frosting is whipped and creamed to light, airy perfection.

Each bite of this dessert is better than the last. These layers combine to truly make one unforgettable dessert.

Peanut Butter Chocolate Cookie Bars... This is a peanut butter-chocolate lovers heaven! The cookie bars are cooked to perfection and this frosting recipe is INCREDIBLE!

3.3 from 3 reviews
Peanut Butter Chocolate Cookie Bars
 
This is a peanut butter-chocolate lovers heaven! The cookie bars are cooked to perfection and this frosting recipe is INCREDIBLE!
Author:
Ingredients
Peanut Butter Cookie Bars
  • 1 cup butter, softened
  • ⅔ peanut butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3½ cups flour
  • 1 teaspoon soda
  • ½ teaspoon salt
Truffle frosting
  • 1 cup softened butter
  • 11.5 ounce bag semi- sweet chocolate chips
  • ½ cup heavy cream
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, cream butter and peanut butter together. Add both sugars and beat again. Add eggs and vanilla. Add flour, soda and salt and mix until combined.
  3. Press dough onto a cookie sheet and bake for 15 to 17 minutes or until bars are golden brown.
Truffle Frosting
  1. In a small microwavable add chocolate chips and ¼ of the whipping cream. Melt in 30 second incriminates, stirring between each increment, until chocolate is smooth.
  2. In a separate bowl, beat butter, slowly add melted chocolate mixture and continue beating. Add vanilla, powdered sugar, cocoa, salt. Beat on low. Slowly add the rest of the whipping cream and beat until smooth.
  3. Spread over cooled peanut butter bars and garnish with peanuts.

Enjoy!

Peanut Butter Chocolate Cookie Bars... This is a peanut butter-chocolate lovers heaven! The cookie bars are cooked to perfection and this frosting recipe is INCREDIBLE!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cookies, dessert

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Comments

  1. Lissa

    5

    Peanut butter chocolate cookie bars look pretty yummy, just like a Reeses PB cup in a bar.

  2. Mary Byars

    What size cookie sheet???

    1. Sandy

      By the looks of the ingredients, I would say a jelly roll pan--10x15"

    2. Chef in Training

      I apologize for the delay in getting back to you. I used a half sheet pan: 18 inch x 13 inch x 1 inch

  3. Laura Casey

    wOW....Does this look good....my husband is the family baker.....think these will be on the menu for my girlfriend's birthday!

  4. Diane

    4

    Can't wait to make this, but what size to use for the cookie sheet?

    1. Chef in Training

      I apologize for the delay in getting back to you. I used a half sheet pan: 18 inch x 13 inch x 1 inch

  5. Ashley | The Recipe Rebel

    These are definitely worthy of a birthday celebration! We have one in the house this week, too, but she wants sprinkles! Lol LOVE that fluffy frosting!

  6. Joan Hayes

    Oh my goodness, you've stolen my dessert-lovin' heart with this one! Nothing goes together quite like chocolate and peanut butter! These look DIVINE!

  7. Debbie K

    This sounds soooo good! I was planning to try your recipe today, but need to know the size cookie sheet to use.

    1. Chef in Training

      I apologize for the delay in getting back to you. I used a half sheet pan: 18 inch x 13 inch x 1 inch

  8. Janet Arnold

    What size is the cookie sheet?
    And what is the content of the drizzled chocolate.

    Love your blog,,,!!

    Janet

    1. Chef in Training

      I apologize for the delay in getting back to you. I used a half sheet pan: 18 inch x 13 inch x 1 inch. As far as the chocolate, i just melted like 1/2 cup of chocolate chips with a 1/2 teaspoon of shortening in 30 second increments, stirring between each increment until it was smooth and drizzled over the bars :) Totally optional :)

    2. Janet Arnold

      Thank you. I am headed to the kitchen to make these.

  9. Janet

    Would like to make these for a party this coming weekend - what size pan do you use? Thank you very much! These look delicious!

    1. Chef in Training

      I apologize for the delay in getting back to you. I used a half sheet pan: 18 inch x 13 inch x 1 inch

  10. Kathy Perdian

    Can't wait to try this recipe. What size cookie sheet should I use?

    1. Chef in Training

      I apologize for the delay in getting back to you. I used a half sheet pan: 18 inch x 13 inch x 1 inch

  11. Maureen

    1

    Not sure what happened but these did not turn out very well :( It made a ton...but just way, WAY too sugary. I am a peanut butter cup lover too! It made a full-sized cookie sheet's worth. My husband took them to work as neither of us liked them very much.

  12. Peggy Nichol

    Wow you have a lot of recipes that look so delicious!. And your pictures & instructions are great too. But this is the 2nd recipe where I see you don't give all the needed details. Everyone is asking for what size pan to use & you haven't replied. On your Macaroni & Cheese bites you don't say around how many they should make. On that one you don't answer anyone either. Maybe you need to have someone else look at your recipes before you post them to make sure you have all of the details. And you need to follow up with answers that you forget to include. If it weren't for these things, I would completely adore your site! Thanks!!

    1. Chef in Training

      I apologize. I used a half sheet pan: 18 inch x 13 inch x 1 inch

  13. Martine

    I've just done the recipe and it looks delicious (and tastes delicious too, as I stole a few bites here and there)! I am keeping it for tomorrow, so I was wondering if I should keep it in the fridge or at room temperature? Thank you! :)