Peanut Butter Crisp Bars
Ingrediënten
- Nonstick cooking spray
- 1 cup creamy peanut butter
- ½ cup softened butter
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- ⅓ cup finely crushed cornflakes
- 2 teaspoons baking powder
- ½ teaspoon salt
- 10 chocolate-covered crisp peanut butter candy bars 1.9 ounces each, such as Butterfinger, coarsely broken
Optional:
- Melted milk chocolate for drizzling
Preparation Time: 25 minutes / Baking Time: 25 minutes at 350°F
Instructies
- Preheat your oven to 350°F (175°C).
- Line a 13x9-inch baking pan with foil, allowing some to overhang the edges, and lightly grease the foil with cooking spray.
- In an extra-large mixing bowl, beat the creamy peanut butter and softened butter with an electric mixer on medium speed until smooth.
- Add the packed brown sugar and vanilla extract; beat until combined, scraping the bowl as needed.
- Add the eggs and beat for 3 minutes or until the mixture is light and fluffy.
- In a medium bowl, stir together the all-purpose flour, finely crushed cornflakes, baking powder, and salt.
- Add this dry mixture to the peanut butter mixture and beat until well combined.
- Spread half of the batter in the prepared pan.
- Arrange the broken candy bar pieces on top of the batter.
- Spread the remaining batter over the candy layer.
- Bake for 25 to 28 minutes or until the top appears dry.
- Allow it to cool in the pan on a wire rack.
- If desired, drizzle the bars with melted chocolate.
- Using the foil overhang, lift out the uncut bars and then cut them into individual bars.
Notes / Tips / Wine Advice:
This recipe yields approximately 48 servings, each consisting of one bar.
To Store:
Layer the bars between sheets of waxed paper in an airtight container. Store them in the refrigerator for up to 3 days or freeze them for up to 3 months. Enjoy!
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