Peanut butter and chocolate are two of my favorite ingredients in a dessert. I am definitely glad I never had any allergies to peanut butter! This bar recipe is super simple and taste amazing! They have a chewy and soft texture to them and the combination of these flavors keeps you coming back for more. It has a brownie layer on the bottom and topped with a smooth creamy peanut butter layer. I added peanut butter chips and chocolate chips to the top to give it a little crunch.
Ingredients: (makes a 13 x 9 inch pan)
6 Tablespoons unsalted butter, melted
1 1/4 Cup sugar
3 teaspoons vanilla extract, divided (will use in brownie and peanut butter parts)
1 Cup All-purpose flour
1/3 Cup Cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 can (14 ounces) sweetened condensed milk
3/4 Cup smooth peanut butter
1 Cup peanut butter chips
1 Cup semi-sweet chocolate chips
3/4 teaspoon shortening
Preheat oven to 350 degrees. Using cooking spray, grease 13 x 9 inch pan.
In a large bowl, stir together sugar, butter, and 2 teaspoons vanilla. Add 3 eggs and stir until incorporated. In a separate bowl, whisk together flour, cocoa, baking powder, and salt. Add floured mixture to egg mixture. Stir until incorporated. It will be thick.
Spread evenly into the greased pan. Bake 20 minutes.
In a large bowl stir together condensed milk, peanut butter, 1 egg, and 1 teaspoon of vanilla. After brownie has baked for 20 minutes, pour peanut butter mixture on top. Spread evenly.
Sprinkle with peanut butter and semi-sweet chocolate chips. Save about 2 Tablespoons of each chip and place in a bowl to the side.
Bake for 23-25 minutes until top is golden around the edges.
Cool completely before drizzling. To make the drizzle, combine remaining chips along with shortening in a microwave bowl. Microwave for about 30 seconds and stir until smooth. If necessary, microwave for an additional 15 seconds. Be careful not to burn the chocolate.
Store at room temperature.