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My own recipe, taken from the best parts of several recipes for blondies that I had but adapting it to add peanut butter ~ making these softer than your ordinary blondie. I use chunky peanut butter for the bars, but smooth for the frosting ~ but you can use whichever you like best. The hint of CARAMEL is one thing that will make your peanut butter bars stand out from anyone else's ~ people will try to figure out what that extra "something" is in your recipe.
Triple FROSTED PEANUT BUTTER BARS
1/2 cup (1 stick or 8 TB) unsalted butter, room temperature
1/2 cup dark brown sugar..........................................1 cup white sugar
1 tsp. vanilla..............................................................1/2 tsp. caramel extract
1/2 tsp. salt................................................................1 TB caramel syrup or ice cream topping
1/2 cup peanut butter (crunchy or smooth)......................2 eggs
2 TB caramel flavored liquid coffee creamer or any kind of milk
1-1/4 cups flour.........................................................about 1 cup peanut butter chips
FROSTING:
about 1/2 cup powdered sugar...................................about 1-2 TB peanut butter (smooth is best)
milk or caramel flavored liquid coffee creamer (start with about 1 TB, may need 1 or 2 TB more)
***
Preheat oven to 350. Spray an 8" or 9" square pan with non-stick baking spray and set aside.
Cream together butter, sugars and extracts together in electric mixer bowl. Add in eggs, salt, liquid coffee cream and caramel coffee creamer; gradually beat together until smooth. Then gradually beat in the flour. Once it's all mixed together well, scrape down the sides and beat on medium-high for about a minute until it gets somewhat fluffier. Then gradually fold in the peanut butter chips.
Scrape it into the pan and even it out. Bake for about 17-20 minutes, or until a toothpick comes out clean (dark pans bake faster than light pans).
While you wait for it to cool, you can make the FROSTING:
Gradually beat the powdered sugar with peanut butter and 1 TB milk/creamer until it's smooth ~ adding more milk/creamer as needed to get a nice frosting consistency. You can adjust the consistency by adding more powdered sugar or liquid, as needed.
Triple FROSTED PEANUT BUTTER BARS
1/2 cup (1 stick or 8 TB) unsalted butter, room temperature
1/2 cup dark brown sugar..........................................1 cup white sugar
1 tsp. vanilla..............................................................1/2 tsp. caramel extract
1/2 tsp. salt................................................................1 TB caramel syrup or ice cream topping
1/2 cup peanut butter (crunchy or smooth)......................2 eggs
2 TB caramel flavored liquid coffee creamer or any kind of milk
1-1/4 cups flour.........................................................about 1 cup peanut butter chips
FROSTING:
about 1/2 cup powdered sugar...................................about 1-2 TB peanut butter (smooth is best)
milk or caramel flavored liquid coffee creamer (start with about 1 TB, may need 1 or 2 TB more)
***
Preheat oven to 350. Spray an 8" or 9" square pan with non-stick baking spray and set aside.
Cream together butter, sugars and extracts together in electric mixer bowl. Add in eggs, salt, liquid coffee cream and caramel coffee creamer; gradually beat together until smooth. Then gradually beat in the flour. Once it's all mixed together well, scrape down the sides and beat on medium-high for about a minute until it gets somewhat fluffier. Then gradually fold in the peanut butter chips.
Scrape it into the pan and even it out. Bake for about 17-20 minutes, or until a toothpick comes out clean (dark pans bake faster than light pans).
While you wait for it to cool, you can make the FROSTING:
Gradually beat the powdered sugar with peanut butter and 1 TB milk/creamer until it's smooth ~ adding more milk/creamer as needed to get a nice frosting consistency. You can adjust the consistency by adding more powdered sugar or liquid, as needed.
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