Chocolate and peanut butter are my favorite flavor combination so it’s no wonder I try to create so many recipes with them. These chocolate peanut butter bars are like little squares of cake with peanut butter cups, and even more peanut butter swirled throughout!

This recipe makes 9-12 bars depending on how you cut them

Ingredients:

1 1/4 Cup (150g) All Purpose Flour

1/3 Cup (33g) Cocoa Powder

3/4 Cup (150g) Brown Sugar, Packed

¼ Cup (50g) Granulated Sugar

3/4 Tsp (2g) Baking Soda

¼ Tsp (1g) Baking Powder

¾ Tsp (3g) Salt

3 Large Room Temperature Eggs

2 Tsp (8g) Vanilla Extract

½ (113g) Cup Melted Unsalted Butter

1 Cup (135g) Chopped Peanut Butter Cups
1/3 Cup (93g) Creamy Peanut Butter

Directions:

1.     Preheat oven to 350 Degrees F (180C) and grease an 8x8-inch baking dish with cooking spray, line the dish with parchment paper and grease that as well. 

2.     In a large bowl, add the flour, cocoa, brown sugar, granulated sugar, baking soda, baking powder and salt and whisk until well combined. 

3.     In a separate bowl or large glass measuring cup, add the melted butter, eggs, and vanilla and stir until combined, then add to the dry mixture and use a silicone spatula to gently mix the batter together until just combined. 

4.     In a small bowl, toss the chopped peanut butter cups with 1 Tbs of flour until they’re all coated. This prevents them from sinking to the bottom of the batter while baking. Fold the peanut butter cups into the batter with the spatula. 

5.     Pour the batter into the prepared baking dish, spread it out evenly, then place spoonfulls of the peanut butter around the surface of the batter and use a butter knife to gently swirl it throughout. 

6.     Bake for 40-45 minutes, until risen and set. The top of the bars should spring back when lightly touched. Allow to cool at room temperature for 20 minutes, then refrigerate for 30 minutes before cutting into squares.