Peanut Butter Cup Cookie Bars

Soy-free option

If you love the combination of chocolate and peanut butter, you’ll be head over heels for these bars. They combine a soft and chewy peanut butter cookie base with a chocolate peanut butter ganache and peanut butter cups.

Peanut Butter Cup Cookie Bars are a delightful treat that combines the irresistible flavors of peanut butter and chocolate into a convenient and shareable dessert. These bars feature a layered composition, with a rich and chewy peanut butter cookie base that forms a perfect contrast to the smooth and velvety chocolate peanut butter ganache on top. The addition of chopped mini peanut butter cups provides a delightful surprise of sweet and nutty goodness in every bite.

The peanut butter cookie layer is prepared with care, ensuring a soft and flavorful foundation that harmonizes beautifully with the layers above. The combination of creamy peanut butter, brown sugar, and a touch of vanilla extract creates a cookie base that’s both sweet and nutty, with a hint of caramel notes from the brown sugar.

The chocolate peanut butter ganache is a luscious layer of pure indulgence. It’s made by melting together vegan chocolate chips and creamy peanut butter, resulting in a decadent and smooth topping that adds a rich chocolate flavor with a delightful peanut butter undertone. The ganache serves as a luxurious contrast to the cookie layer and complements the peanut butter cup garnish perfectly.

These Peanut Butter Cup Cookie Bars are not only delicious but also incredibly easy to make, making them an ideal dessert for gatherings, parties, or a sweet indulgence at any time. With their irresistible combination of flavors and textures, they’re sure to be a hit among both peanut butter and chocolate lovers. Whether served as a snack, dessert, or special treat, these bars are a true crowd-pleaser.

PREP TIME: 25 minutes

COOK TIME: 14 to 16 minutes

YIELD: 24 bars

INGREDIENTS:

Peanut Butter Cookie Layer

• 1¾ cups (218 g) all-purpose flour
• 1 tsp cornstarch
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (1 stick [113 g]) vegan butter, at room temperature (soy-free if needed)
• ½ cup (100 g) granulated sugar
• ½ cup (110 g) packed light brown sugar
• ¾ cup (194 g) creamy no-stir peanut butter (soy-free if needed)
• ¼ cup (60 ml) nondairy milk (soy-free if needed)
• 1 tbsp (15 ml) pure vanilla extract

Chocolate Peanut Butter Ganache

• 1 cup (168 g) vegan semisweet chocolate chips (soy-free if needed)
• ½ cup (129 g) creamy no-stir peanut butter (soy-free if needed)

Topping

• 10 vegan mini peanut butter cups (soy-free if needed)

INSTRUCTIONS:

Make the Peanut Butter Cookie Layer

1. Preheat the oven to 350°F (180°C) and line a 9 x 13–inch (23 x 33–cm) cake pan with parchment paper.
2. In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
3. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the vegan butter, granulated sugar, and brown sugar. Beat until light and fluffy.
4. Add the peanut butter, nondairy milk, and vanilla extract to the butter-sugar mixture. Beat until creamy.
5. Add the flour mixture to the wet ingredients and stir until just combined. Press this mixture evenly into the prepared pan.
6. Bake for 14 to 16 minutes, until a toothpick inserted into the center comes out clean or with only crumbs. Remove from the oven and set aside to cool completely.

Make the Chocolate Peanut Butter Ganache

1. In a microwave-safe bowl, combine the vegan semisweet chocolate chips and peanut butter.
2. Microwave in 30-second intervals, whisking in between, until fully melted and creamy.
3. Pour this ganache over the cooled peanut butter cookie base and spread it evenly.

Add the Topping

1. Chop the vegan mini peanut butter cups into halves or quarters.
2. Sprinkle the chopped peanut butter cups over the ganache.
3. Let the bars sit at room temperature for 1 to 2 hours, or until the ganache sets.
4. Slice into 24 bars and serve.