Description
A quick, buttery tray bake that spotlights creamy peanut butter — chewy, slightly cakey bars made from pantry staples. Ready in under an hour and perfect warm with ice cream or boxed up for snacks.
Ingredients
- 1 cup creamy peanut butter
- 11 tablespoons unsalted butter, softened
- 1 cup packed light brown sugar
- 1 ⅓ cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour
Instructions
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Preheat the oven to 325°F and grease a 9×13-inch baking pan (or line it with parchment for easy removal).
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In a large bowl or in a stand mixer, beat together the peanut butter, softened butter, brown sugar, granulated sugar, and vanilla until the mixture looks smooth and glossy.
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Add the eggs one at a time, mixing well after each addition so the batter becomes uniform.
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Stir in the baking powder and salt, then fold in the flour until the batter just comes together — avoid overmixing.
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Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula or the back of a spoon.
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Bake until the surface springs back gently when pressed and a toothpick inserted in the center comes out with a few moist crumbs, about 40–45 minutes.
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Let the pan cool on a wire rack before cutting into squares.
Notes
- For chewier bars, pull them from the oven a little early — residual heat will finish the cook.
- To prevent dark edges, tent foil around the perimeter partway through baking.
- Ovens vary, so keep an eye on timing and use the toothpick test.
- FYI: natural peanut butter can make the batter oily; use a commercial creamy style for best texture.
- Serve warm with vanilla ice cream or cool completely and store in an airtight container.
Nutrition
- Calories: 356kcal
- Sugar: 32g
- Sodium: 297mg
- Fat: 17g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 62mg