Peanut butter lovers will be knocking at your door when they hear you’ve pulled these bars out of the oven! If you have a fear of sweetened condensed milk, now’s the time to set it aside and get on the chocolate and peanut butter band wagon. These are best when they’ve been allowed to rest and cool completely. They’re even better the next day.
When I made these, the kids were like vultures. It didn’t take long for the plate to become more and more visible as bar after bar was lifting from its surface. These are a bit addicting and rather rich, so be careful! You might over do it! These use semisweet chocolate chips, but if you prefer, you could substitute dark chocolate or even milk chocolate.
They are perfect for packing and taking along, great for picnics, parties, and even for packing into lunches. Cut into small piece for bite sized fun snacks.
I wonder how these would be if you used crunchy peanut butter? Great I bet! I’m more of a creamy peanut butter person myself, though as a child it had to be crunchy on my PB&J’s! Mom always made sure there was crunchy peanut butter in the pantry for me.
As you can see, you will lift the entire dessert out of the pan to cut it. Since it’s best to wait until they have completely cooled to cut them, store them on a cutting board covered with foil if you are taking them with you. Then, simply cut them when you’ve reached your destination.
Hope you enjoy these treats, until next time!
More Chocolate and Peanut Butter Recipes
- Peanut Butter Blossoms
- Ice Cream Sandwich Cake
- No Bake Peanut Butter Bars
- Chocolate Peanut Butter Fudge
- Chocolate Peanut Butter Cookies
- Fudge Brownies with Peanut Butter Frosting
- Chocolate Peanut Butter Balls
Peanut Butter Chocolate Layer Bars
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- 1 cup unsalted butter 2 sticks, softened
- 1 1/2 cups packed brown sugar
- 2 large eggs
- 2 cups creamy peanut butter
- 2 teaspoons vanilla
- 3 cups unbleached all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 14- ounce can sweetened condensed milk
- 1 1/2 cups semi sweet chocolate chips
- 2 tablespoons creamy peanut butter
- 2 teaspoons vanilla
- 1/3 cup miniature chocolate chips
- Preheat oven to 350 F. Line a 13x9 baking pan with foil, spray the foil with cooking spray.
- In mixing bowl, beat the butter until creamy. Add the brown sugar and beat until well combined. Beat in the eggs, one at a time, until combined. Add 2 cups peanut butter and 2 teaspoons of vanilla; beat until combined.
- In a separate bowl, whisk together the flour, baking soda and salt. Turn mixture down to low and gradually add in the flour mixture until completely combined and dough comes together.
- To make the filling, heat the sweetened condensed milk, chocolate chips and 2 tablespoons peanut butter, stirring occasionally, in a heavy saucepan over low heat until melted and creamy. Remove from heat and add the 2 teaspoons of vanilla.
- Measure out 2 cups of the peanut butter dough and set it aside for the topping.
- Press the remaining dough into the prepared pan. Spread the chocolate filing over the dough in the pan. Crumble the reserved dough over the top of the filling. Sprinkle with miniature chocolate chips.
- Bake for 30 minutes or until topping is light golden brown. Cool in the pan on a wire rack.
- Using the foil as handles, lift out of the pan and place on a cutting board. Cut into bars.