Peanut Butter Chocolate Ganache Cookie Bars

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Peanut Butter Chocolate Ganache Cookie Bars

Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
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.

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