Preheat oven to 350F. Line an 8-by-8-inch baking pan with
aluminum foil, spray with cooking spray; set aside.
In a large, microwave-safe bowl melt the butter, about 1 minute on
high power.
Wait momentarily before adding the egg so you don't scramble it.
Add the egg, brown sugar, peanut butter, vanilla, and whisk until
smooth.
Add the flour, optional salt, and stir until just combined, don't
overmix.
Add 3/4 cup peanut butter chips and stir to combine, don't overmix
or they'll start to melt.
Turn between two-thirds and three-quarters of the dough out into
prepared pan, smoothing it with a spatula to form a crust; reserve
remainder and set aside.
In a medium microwave-safe bowl, add the remaining 1 cup peanut
butter chips, pour sweetened condensed milk over the top, and
heat on high power until the chips melt and mixture can be stirred
smooth, about 1 to 2 minutes total, but stop to check and stir every
30 seconds so mixture doesn't scorch.
Evenly pour peanut butter mixture over crust, smoothing the top
lightly with a spatula. Work somewhat quickly because mixture
begins to set up after a couple minutes.
Evenly crumble the reserved peanut butter dough over the top. I
find it easiest to make heaping 1-tablespoon-sized 'blobs', and
after all the blobs are in the pan, smoosh and smooth them
together with a spatula. The entire surface will barely be covered
and there will be some gaps.
Bake for about 27 to 29 minutes, or until top is just set; it should be
very pale in color for soft bars and the darker it gets, the more
crumbly the bars become. Allow bars to cool in pan for at least 1
hour before slicing and serving. Bars will keep airtight at room
temperature for up to 1 week, or in the freezer for up to 6 months.
Originally Submitted
1/31/2015
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