Peanut Butter Chocolate Ganache Cookie Bars
Servings 12
Ingredients
**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
Instructions
**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.