Salted Chocolate Peanut Butter Bars
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These salted chocolate peanut butter bars are my go to when I need something indulgent but don't want to spend hours in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, you'll have a batch of homemade treats that taste like they came from a fancy bakery. Peanut butter is packed with protein and healthy fats that keep you satisfied, so you can feel a little better about sneaking an extra square or two. The beauty of this recipe is how simple it is, using basic pantry staples you probably already have on hand, making it perfect for unexpected guests or a weekend craving.
Ella x
Ingredients
- 400 gpeanut butter(creamy)
- 150 gunsalted butter(softened)
- 400 gsugar
- 150 gbrown sugar
- 2eggs
- 6 gsalt
- 100 gcocoa powder
- 200 gchopped peanuts
- 150 gchopped dark chocolate
- 5 mlvanilla extract
Detail level
Instructions
- 1
Preheat your oven to 180°C. Line an 20cm x 20cm baking tin with parchment paper.
Tip: Use a lined tin to ensure easy removal of the bars.
- 2
In a large mixing bowl, cream the peanut butter and butter until smooth.
Tip: Use an electric mixer for this step, if you have one.
- 3
Gradually add the sugar and brown sugar to the bowl, beating until well combined.
Tip: Be careful not to overbeat the mixture.
- 4
Beat in the eggs one at a time, followed by the salt.
Tip: Make sure to scrape down the sides of the bowl as you go.
- 5
In a separate bowl, whisk together the cocoa powder and flour.
Tip: Don't forget to sift the cocoa powder for an even texture.
- 6
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Don't overmix the batter.
- 7
Stir in the chopped peanuts and chocolate.
Tip: Use a gentle touch to avoid crushing the chocolate.
- 8
Pour the batter into the prepared baking tin and smooth the top.
Tip: Make sure the tin is evenly filled for a uniform bake.
- 9
Bake for 25 minutes, or until the edges are set and the centre is still slightly gooey.
Tip: Don't overbake the bars.
- 10
Remove from the oven and let cool completely in the tin.
Tip: This will help the bars set properly.
- 11
Once cool, melt the chocolate in a double boiler or in the microwave in 30-second increments.
Tip: Stir between each interval to avoid burning the chocolate.
- 12
Pour the melted chocolate over the cooled bars and sprinkle with sea salt.
Tip: Let the chocolate set before slicing and serving.
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