Description
Lunch Lady Peanut Butter Bars are a nostalgic and indulgent treat combining a chewy peanut butter cookie base with a rich chocolate frosting, perfect for any peanut butter lover.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened
- 2 cups creamy peanut butter, divided in half
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1½ cups old-fashioned rolled oats
Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 6 tablespoons unsweetened cocoa powder
- 1 pinch salt
- ¼ cup heavy whipping cream
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 12×17 inch jelly roll pan and set aside.
- Mix Butter and Peanut Butter: In the bowl of a stand mixer, beat together 1 cup of softened unsalted butter and 1 cup of creamy peanut butter until the mixture is fluffy and well blended. Scrape down the sides of the bowl to ensure even mixing.
- Add Sugars: Add the granulated sugar and light brown sugar to the butter mixture. Beat on medium speed for 1 to 2 minutes until well combined and creamy.
- Incorporate Eggs and Vanilla: Add the eggs and 2 teaspoons of vanilla extract to the batter. Beat on medium-high speed for 2 to 3 minutes, scraping the sides and bottom of the bowl intermittently to ensure everything is evenly mixed.
- Combine Dry Ingredients: In a separate bowl, mix together the salt, baking soda, all-purpose flour, and old-fashioned rolled oats.
- Mix Dry and Wet Ingredients: Add the dry ingredient mixture to the creamed butter and sugar. Beat just until combined, taking care not to overmix to maintain a tender texture.
- Form Cookie Base: Use a spatula or greased hands to press the cookie dough evenly into the prepared jelly roll pan.
- Bake the Cookie Base: Bake in the preheated oven for 16 minutes, or until the center is set and the edges are golden brown. Remove from the oven and allow to cool slightly.
- Spread Melted Peanut Butter: In a microwave-safe bowl, heat the remaining 1 cup of peanut butter for 30 seconds to 1 minute until mostly melted and spreadable. Pour and spread evenly over the warm cookie base. Let cool completely at room temperature, then refrigerate to help the peanut butter layer set.
- Prepare Frosting: Beat 1 cup softened unsalted butter with an electric mixer until creamy. Add cocoa powder, powdered sugar, vanilla extract, and a pinch of salt. The mixture will be dry initially.
- Add Cream and Beat: While mixing, slowly drizzle in ¼ cup heavy whipping cream. Continue beating until the frosting becomes light, fluffy, and spreadable.
- Frost the Bars: Spread the chocolate frosting evenly over the cooled peanut butter layer.
- Serve: Cut into 18 bars and serve. Store any leftovers in an airtight container at room temperature or refrigerated for longer freshness.
Notes
- Make sure eggs are at room temperature to ensure smooth batter.
- Do not overmix the dough after adding flour to prevent tough bars.
- For easier spreading, allow peanut butter and frosting to soften slightly before use.
- Bars can be stored in an airtight container for up to one week.
- For a nuttier flavor, use chunky peanut butter instead of creamy in the base.
