Peanut butter. And sometimes chocolate. Need I say more?
I’m pretty sure if you’re a peanut butter fanatic then you’re going to love me for sharing this recipe with you. Heck, I love myself.
I made a version of these peanut butter blondies last year, my Peanut Butter Chocolate Dipped Blondies. Today’s blondies are a slightly different because they are thinner and I added peanut butter chips to the batter. Additional peanut buttery goodness is always better, right?
As far as I’m concerned, these peanut butter blondies are the only peanut butter bar recipe you’ll ever need. (Hence, my making it again and telling you about it.) They are packed with peanut butter flavor. They are moist and chewy. They are seriously peanut butter perfection.
Plus, these cookie bars are super duper easy to make. Mix some ingredients, mix some more ingredients, pour them into a pan, bake, and boom you’re done. I mean really, what more can you ask for? No, I don’t have a million dollars. 😉
If you want a 100% peanut butter goodie then you’re all set. No, really. No other ingredients are necessary. Eat. Enjoy. Make more.
However, if you want to add a little chocolate to this party, then add some M&Ms to it. Since it’s Easter, pastel colored M&Ms are totally appropriate. Of course use any colors you want for the 364 other days of the year.
Chocolate and peanut butter. It’s probably my favorite food combination.
I couldn’t make up my mind as to whether I should add the fun M&Ms or not. You can’t loose with either option. So I decided to make half the batch with M&Ms and half without. A compromise was in order and now I get to enjoy both options from one tray! I also decided to put the M&Ms on top before baking instead of shoving them in when it comes out of the oven. The side effect is that they do get cracked and funny looking. I have a secret though… They are just as delicious, this is way easier, and they are better integrated into the bars.
Peanut Butter Blondies Recipe
(Makes 16 big sized bars)
- 2/3 cup butter (roughly 1 stick and 3 tablespoons)
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 3/4 cup creamy peanut butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup milk (I used skim milk, but any kind of milk will work.)
- 1 cup peanut butter chips
- (Optional) sprinkling of M&Ms, on top
- Preheat the oven to 325 degrees F.
- Grease a 13 x 9 baking pan and set it aside.
- In a large bowl, cream the butter, dark brown sugar, white sugar, and peanut butter.
- Mix in the eggs and vanilla extract. Set the wet ingredients aside.
- In a medium bowl, whisk together the flour and baking powder.
- Stir half of the dry ingredients into the bowl of wet ingredients.
- Stir in the milk.
- Stir in the remaining half of the dry ingredients.
- Gently stir in the peanut butter chips.
- Pour the batter into the prepared baking pan.
- (Optional) If you want to add the M&Ms, sprinkle them on top of the blondie batter now. Any amount will really work, but I used about 1/2 cup of M&Ms for half of the pan so if you want to have M&Ms on the entire pan then use about 1 cup.
- Bake it for about 35 minutes or until a tester inserted comes out clean.
- Let it cool before cutting into it. (No seriously, this is a hard rule to follow, but hot peanut butter turns into a disaster if you don’t wait.)
Adapted from: Taste of Home
Here is another fun Easter goodie.
Here are some other peanut butter goodies.