These incredible Peanut Butter Bars are packed with peanut butter flavor! A soft and chewy peanut butter blondie topped with peanut butter icing and chopped peanuts. This sweet and salty treat is sure to be a hit!
I typically create my peanut butter desserts with a combination of peanut butter and chocolate (see peanut butter brownies and chocolate peanut butter cookies), but for this recipe I wanted peanut butter to be the star! These have an undeniable peanut flavor in every single bite.
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These peanut butter bars are
- Soft and chewy
- Sweet and salty
- Loaded with peanut butter flavor
- Quick and easy (no mixer required!)
- Perfect for feeding a crowd (or try the smaller recipe)
Recipe overview
*Full recipe below in recipe card*
Peanut butter blondie: The base of these bars is a combination of a blondie and a soft cookie. Peanut butter, melted butter, brown sugar, and vanilla flavor the bars and makes them soft and chewy.
Peanut butter icing: This icing comes together quickly on the stovetop. A combination of butter, peanut butter, and milk is heated in a saucepan. Powdered sugar and vanilla are whisked in, then the icing is quickly added to the warm bars and spread into an even layer. This icing will firm up as it cools.
Toppings: In order to add crunch and saltiness sprinkle roasted salted peanuts right on top of the icing. A sprinkling of flaky sea salt also adds great flavor and texture.
Two size options
9×13: I originally wrote this recipe for a 9×13 pan, which feeds anywhere from 12 to 18.
8×8: I found myself occasionally wanting a smaller recipe so I included the measurements for an 8×8 pan in the recipe card. This size will feed 6-9.
Storage
Cool completely before cutting. Once cool, you can store them tightly-covered at room temperature for several days. I find that they are best within 2 days of baking.
These bars can also be frozen. I thaw them in the refrigerator, then bring to room temperature. You can also reheat them individually in the microwave. Note: the warmer they get, the softer the icing will become.
Best peanut butter for baking
When baking with peanut butter, it is almost always best to use a traditional, no-stir, emulsified peanut butter. This is the typical commercial brand peanut butters that are thoroughly combined straight off the shelf, and do not have a thick layer of oil on top.
All-natural peanut butter (only ground peanuts) separates and might not mix into the blondie base or the frosting as well as a fully combined peanut butter. Although I prefer natural peanut butter for snacking and sandwiches, I highly recommend that you go with an emulsified peanut butter for baking.
More peanut butter recipes
Recipe
Peanut Butter Bars
Ingredients
Bars:
- ½ cup unsalted butter, cut into pieces
- 1 cup creamy peanut butter* at room temperature, see note
- 1 ½ cups light brown sugar, make sure it is fresh and soft
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ¾ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Icing:
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup creamy peanut butter*
- ¼ cup milk
- ½ teaspoon pure vanilla extract
- 2 scant cups powdered sugar
- ½ cup roasted salted peanuts, chopped
- Flaky sea salt
Instructions
Bars:
- Preheat oven to 350°F. Line a 9×13 pan with foil or parchment paper, leaving overhang on at two sides for easy removal. Grease the foil or parchment, set aside.
- In a large bowl, microwave butter and peanut butter until melted and smooth. Add brown sugar, whisking until combined. Add eggs and vanilla, whisk until combined, stopping to scrape the sides of the bowl as needed.
- In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to the wet ingredients and stir with a rubber spatula until combined. Stir just until no streaks of flour remain, and be careful not to overmix. The batter will be thick.
- Transfer the batter to the prepared pan and press it into an even layer. Bake for 17-20 minutes, until light golden brown.
Icing:
- Once the bars are baked, remove the bars from the oven and place the pan on a wire rack. Immediately proceed with the frosting.
- Place butter, peanut butter, and milk in a saucepan over medium heat. Bring the mixture to a simmer, whisking frequently, then remove from the heat. Immediately whisk in vanilla extract and powdered sugar, whisking until smooth and combined. Pour over the warm bars and spread into an even layer. Work quickly; this frosting will firm up fast. Sprinkle with peanuts and flaky sea salt, lightly pressing the peanuts into the frosting. Allow the bars to cool and the frosting to set before cutting and serving.
Video
Notes
- ¼ cup unsalted butter, cut into pieces
- ½ cup creamy peanut butter
- ¾ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- ¾ cup PLUS 2 tablespoons all purpose flour
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- 3 tablespoons unsalted butter, cut into pieces
- ¼ cup creamy peanut butter
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
- 1 scant cup powdered sugar
- ¼ cup roasted salted peanuts, chopped
- flaky sea salt
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!Note: This recipe was originally made with maple flavored peanut butter. Feel free to use that in place of regular peanut butter, if you prefer.
Candace says
Love this recipe. Lots of compliments. I added some chocolate chips to frosting ingredients and used crunchy peanut butter for frosting and creamy for bars. YUMMY!
Allison says
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
AC says
Can you use crunchy peanut butter
Allison says
That should be ok.
Jan says
What size pan would I use if I want to cut the recipe in half?
Allison says
Probably an 8×8, I think a 9×9 might be a bit too big.
Marsha says
I always do a little math with pan sizes. 13 x 9=117 square ” Half of that is 58.5 square “. An 8 x8 pan is 64 square inches. Pretty close.
Teresa says
Yummy I put reese’s peanut butter chips and hershey chips on top while it was still hot and spread with a swirling motion. When cooled frosting was set.
Allison says
That sounds delicious! I’m glad you enjoyed them! 🙂
Dave says
My wife loved these! The recipe is perfect, I really liked the addition of sea salt to balance the flavors. Also, thanks for the detailed information regarding the types of p.b. in baking.
Allison says
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Sir Rattson says
it doesn’t say the cool time but is delicious!!!!
Rebecca says
I’ve been looking for a true recipe for Peanut Butter Chews, like the one I grew up with from the San Diego Unified School District. The recipe that I found is similar to this one, but it’s just not the same as I remember. I can’t wait to try your version. (Bummer…I just made a batch of the other ones)
Allison says
Hey, Rebecca! Fellow San Diego girl here. 🙂 I tried to recreate this recipe based off the version from my childhood. This was as close as I could get (a little better actually, haha). I hope you enjoy them!
Sarah says
Could I use salted butter instead?
Donna says
O..M…G….Just MERCI from France…I had been trying to find and ‘recreate’ the peanut butter bars I remembered from the cafeteria in my Oregon high school…and all I can say is SUCCESS with your generous/spot-on riff here!! All of the possible gratitude!!
Allison says
Yay! I’m so glad you enjoyed them. Thanks for stopping by. 🙂
DEBORAH WELCOME says
can i freeze these bars once they are frosted???
Allison says
That should be fine. Enjoy!
Caroline says
So yummy! I have made these several times. I decided to try browning the butter and the result was even better.
Allison says
Oh! Great idea! 🙂
Pat says
Can these be made with gluten free flour?
Allison says
I haven’t tried it, but I usually have success with Bob’s Red Mill 1:1 gluten free flour blend.
Sarah says
Could I make this with salted butter instead of unsalted?
Allison says
That should be fine. I’d omit any other added salt. Enjoy!
Allison says
That should be fine. Just leave out any added salt.