These PEANUT BUTTER BARS Are The Hit Of Every Party!

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers similar taste with less saturated fat.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup provides a unique flavor while being vegan.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: cocoa powder

Dark chocolate is lower in sugar and adds antioxidants.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and adds a subtle flavor.

Set the oven rack to the middle and place two cookie sheets on the bottom rack for heat distribution.

Preheat the oven to 350°F.

Grease a half sheet cake pan with a light coating of pan grease using a pastry brush.

In a saucepan, combine 1 cup of whole milk and 2 tablespoons of melted butter and heat on medium until it starts to boil, about 5 minutes.

In a mixer, add 4 large eggs and mix on medium speed for 15-20 seconds.

Slowly add 2 cups of granulated sugar while mixing on low speed for 10-15 seconds until incorporated.

Add 1 to 3 teaspoons of vanilla to the egg and sugar mixture.

Mix 2 cups of all-purpose flour with 1 teaspoon of baking powder in a separate bowl.

With the mixer on low, add the flour mixture one tablespoon at a time until incorporated, then pour in the rest of the flour.

Turn off the mixer and scrape the sides and bottom of the bowl, then mix again on low for 10-15 seconds.

Gradually pour the hot milk mixture into the batter while mixing on low to avoid splashing, mixing for about 15-20 seconds after all the milk is added.

Pour the batter into the greased half sheet pan and bake for 20 minutes, then check with a cake tester.

If not done, bake for an additional 5-6 minutes until the tester comes out clean.

Melt 16 oz of peanut butter in the microwave and spread it evenly over the warm cake using a spatula.

Place the cake on a cooling rack in the fridge for about 1 hour to cool down.

Break 16 oz of milk chocolate into pieces and melt in the microwave.

Pour the melted chocolate over the cooled peanut butter layer and spread it to the edges with a spatula.

Refrigerate for 10-15 minutes to let the chocolate set.

Trim the crispy edges of the bars with a sharp knife, cutting just inside the edge of the pan.

Cut the bars into even squares, rinsing the knife under hot water for clean cuts.

Return the cut bars to the refrigerator for another 30 minutes to 1 hour for the chocolate to fully set.

Go through the cuts again with a knife to ensure they are separated.

Lift the bars out of the pan and place them on a cookie sheet lined with aluminum foil.

Wrap the bars in aluminum foil and store in the refrigerator overnight until ready to take to the party.

Store any leftovers in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens