Wednesday, September 18, 2013

Overloaded....with peanut butter!

This was another one of our Sunday baking escapades. 
Peanut butter overload bars.  They ended up not being quite as gooey as I wanted or expected them to be.  That is likely because I decided to use margarine instead of butter...thinking the peanut butter we add enough fats.  Oh well.  David said they were still good...and the ER staff seemed to enjoy them too. 
You do have to look ahead in the recipe, something I am not good about doing AT ALL!  These require mini Reese's and peanut butter snickers (which are SO good, by the way).  I didn't notice the snickers and just used peanut butter chips...but I'm sure they would be even better with the Snickers.  YUM!

3 cups all purpose flour
1 TBS baking powder
1/4 tsp baking soda
2 sticks salted butter, slightly softened
1 cup smooth peanut butter
1 1/4 cup packed brown sugar
1 cup granulated sugar
2 tsp vanilla
4 large eggs
1 cup milk chocolate chips (I used semi-sweet chocolate)
1 cup Reese's Minis (the tiny ones that come unwrapped in a big bag)
10 fun sized Peanut Butter Snickers, quartered (I used a cup peanut butter chips

Preheat oven to 350. Lightly grease a 9x13 pan or spray with cooking spray. Set aside.  In the bowl of your mixer, beat butter, peanut butter, and both sugars on medium speed until light and fluffy, about 2 minutes.  Stop the mixer to scrape the sides of the bowl before adding the eggs one at a time, beating after each. Scrape the sides of the bowl again.  Add the dry ingredients with the mixer on low speed.  Mix until just incorporated. Using a wooden spoon, make sure all the flour mixture from the bottom of the bowl is mixed in (batter will be thick). Fold in chips and candies and spread in prepared baking pan.  Bake for about 30 minutes, until batter is puffed and brown on edges and dark golden all over. Let cool on a wire rack before serving.  Enjoy!

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