Peanut Butter Chocolate Ganache Cookie Bars

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Peanut butter and chocolate are a match made in heaven. But have you tried combining cookie bars with ganache? When these two combos meet, you get a dessert that’s hard to resist: peanut butter chocolate ganache cookie bars.

Chocolate Ganache Peanut Butter Bars FAQ

Can I Make These Bars Without the Ganache Topping?

Yes, you can! These peanut butter cookie bars taste great even without the chocolate ganache. However, the ganache adds a delicious touch. If you skip the ganache, consider adding chocolate chips or M&Ms to the batter before baking for some extra chocolatey goodness.

What Kind of Peanut Butter Should I Use?

We use classic creamy peanut butter like Skippy or JIF for these bars. We haven’t tried using natural or chunky peanut butter, so we recommend sticking with the creamy kind for best results.

Do I Need to Use Both Brown Sugar and White Sugar?

Yes, using both brown sugar and white sugar gives these bars a perfect chewy yet soft texture. The combination also enhances the flavor. If you don’t have dark brown sugar, you can substitute it with light brown sugar.

Peanut Butter Chocolate Ganache Cookie Bars

Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Servings 12


**Peanut Butter Bars:**

  • – 1 cup butter room temperature (2 sticks)
  • – 1 cup creamy peanut butter
  • – 1 cup granulated sugar
  • – 1 cup dark brown sugar firmly packed
  • – 2 eggs
  • – 2 teaspoons pure vanilla extract
  • – 2 cups all-purpose flour
  • – 1 teaspoon Diamond kosher salt or ½ teaspoon Morton salt

**Chocolate Ganache:**

  • – 5 oz dark chocolate chopped
  • – 3 tablespoons butter
  • – ½ cup granulated sugar
  • – ½ cup heavy cream
  • – 2 teaspoons vanilla extract
  • – ¼ teaspoon Diamond kosher salt or ⅛ teaspoon Morton salt
  • – Flaky sea salt for topping


**Peanut Butter Bars:**

  • Preheat your oven to 350°F. Spray a 9×13-inch baking pan with cooking spray or line it with parchment paper.
  • In a stand mixer or with a hand mixer, cream together the butter, peanut butter, and sugars on medium speed for about 2 minutes until fluffy.
  • Add the eggs and vanilla extract, and mix on medium for another minute.
  • Add the flour and salt, and mix on low until just combined (about 20 seconds).
  • Pour the batter into the prepared pan and smooth it out with a spatula to form an even layer.
  • Bake for 25-30 minutes until the center is set but still soft (this time is for a 9×13-inch metal pan; if using a glass or smaller pan, increase the baking time).
  • Let the bars cool to room temperature before topping with the ganache.

**Chocolate Ganache:**

  • Place the chopped chocolate, butter, salt, and vanilla in a bowl. Set aside.
  • In a small pan over medium heat, heat the cream and sugar until hot but not boiling.
  • Pour the hot cream and sugar over the chocolate mixture and let it sit for 1 minute. Stir until smooth.
  • Set the ganache aside for about 15 minutes until it’s pourable but still warm.
  • Pour the ganache over the cooled cookie bars. Place in the fridge until the ganache is set (firm enough to cut but not hard).
  • Cut into bars and sprinkle with flaky sea salt.

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