Peanut Butter Squares
User Reviews
4.7
Peanut Butter Squares
Description
These Peanut Butter Squares start with a mixture of creamy peanut butter, softened butter, brown sugar, powdered sugar, and vanilla extract beaten together until smooth and soft. Pressed into a lined pan, this base forms a creamy and tender layer that is not firm like a brownie but soft and easy to slice. Melted semi-sweet chocolate is spread evenly over the peanut butter layer to add a bittersweet contrast and a smooth finishing touch. The bars are then chilled briefly to set the chocolate and make slicing easier. Because the texture is soft and buttery, some variations recommend adding more powdered sugar if a firmer bar is preferred. The chocolate topping can also be kept softer by adding a bit of butter or coconut oil when melting.
These squares can be stored at room temperature in an airtight container, refrigerated, or frozen, maintaining their texture and flavor. Different peanut butter brands affect the consistency, so using a firmer, creamy peanut butter is advised to avoid oily or too-soft layers. Serving these bars chilled or slightly warmed is possible, depending on preference.
Ingredients
- 2 cups peanut butter 520 grams, creamy
- 1/2 cup butter room temperature 4 ounces, salted
- 1 teaspoon vanilla extract 4 grams
- 1/3 cup brown sugar 76 grams
- 3 cups powdered sugar 341 grams
- 4 ounces semi-sweet chocolate I use Ghirardelli melting wafers
- 1 tablespoon butter optional, salted
Instructions
- Mix peanut butter, butter, sugars and vanilla in a stand mixer using the paddle attachment. Beat on medium speed for about 3 minutes, scraping the sides of the bowl as needed. The peanut butter will be very soft. If you feel it is too sticky, feel free to add a little more powdered sugar for a firmer bar. 2 cups creamy peanut butter*, 1/2 cup salted butter**, 1 teaspoon vanilla extract , 1/3 cup brown sugar, 3 cups powdered sugar
- Place parchment paper in the bottom and up the sides of an 8x8" or 9x9" baking pan. Press the peanut butter mixture down in the bottom of the pan evenly.
- Melt the melting wafers or chocolate chips in a microwave-safe bowl in 20 second increments, stirring between each interval. Be careful to melt the chocolate slowly...chocolate will burn quickly if it gets too hot. 4 ounces semi-sweet chocolate
- Spread the chocolate evenly over the peanut butter mixture. Allow the bars to set for about 20 minutes. You can place in the fridge if needed, but don't forget about them and don't let the chocolate fully set or they will be hard to cut.
- Pull up on the sides of the parchment paper and place the bars on a flat surface.
- Cut into 16 bars (or cut smaller) and allow the chocolate to set completely.
- Store the bars in an airtight container. They are great stored in the refrigerator and eaten cold.
Notes
- Use firmer creamy peanut butter for a better texture; oily or freshly opened jars may create a softer layer.
- Butter should be at room temperature, not melted, to avoid affecting the texture of the bars.
- Add a tablespoon of butter or coconut oil to the melted chocolate to keep it softer and easier to cut if desired.
- The bottom peanut butter layer is meant to be soft rather than firm like a brownie; adjust powdered sugar for desired firmness.
- Bars store well in an airtight container at room temperature, in the fridge, or freezer without losing flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 74g | |
| Calories | 387kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 201mg | 8% |
| Potassium | 258mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 181IU | 4% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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