Peanut Butter Cup Cookie Bars
Dive into the world of decadence with these Peanut Butter Cup Cookie Bars! Whether you’re a seasoned baker or just starting out, this foolproof recipe is your ticket to a crowd-pleasing treat. Perfect for any occasion, from cozy family gatherings to grand celebration feasts, these bars offer a delightful twist on classic flavors, blending the irresistible combo of peanut butter and chocolate in every bite. Let’s get baking!
As amazing as peanut butter and chocolate are, the unfortunate truth is so many children and adults suffer from food sensitivities. These decadent and chewy treats make it easy and irresistible for everyone to enjoy.
Ingredients Needed To Make Peanut Butter Cup Cookie Bars
- 2 1/4 cups 1.1 GF flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups peanut butter cups or sunflower cups, chopped
- 1 cup semisweet chocolate chips
- Optional: sea salt for topping
How To Make Peanut Butter Cup Cookie Bars
Prep Work: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal.
Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy. This should take about 2-3 minutes.
Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract, ensuring everything is well combined.
Mix Dry with Wet: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the texture of the bars tender.
Fold in the Fun: Gently fold in the chopped peanut butter cups or sunflower cups and chocolate chips, distributing them evenly throughout the batter.
Bake: Spread the batter evenly into the prepared pan. If desired, sprinkle a little sea salt on top for an extra flavor contrast. Bake for 22-25 minutes or until the edges are lightly golden and the center is set
Cool and Serve: Allow the bars to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cut into squares and serve.
Variations & Substitutions
- Nut-Free Option: If allergies are a concern or you’re aiming for a nut-free treat, replace the peanut butter cups with allergy-friendly chocolate chips or candies. You can also find nut-free butter cups made with seeds, like sunflower seed butter cups, which can directly substitute for peanut butter cups.
- Vegan Makeover: To cater to a vegan diet, use dairy-free butter and egg substitutes (such as flax eggs or commercially available vegan egg replacers). Look for vegan chocolate chips and vegan-friendly peanut butter cups to keep everything animal-product free.
- Flour Alternatives: While this recipe is designed with a gluten-free flour blend, you can easily adapt it to use regular all-purpose flour if gluten isn’t a concern for you. Similarly, for a different nutritional profile or flavor, consider using almond flour or oat flour, though you may need to adjust the quantities to achieve the right texture.
- Sweetener Swaps: If you’re looking to reduce refined sugar, you can experiment with natural sweeteners. Coconut sugar is a great substitute for brown sugar, and you can use monk fruit sweetener or stevia as a replacement for granulated sugar, keeping in mind the conversion rates.
- Chocolate and Candy Varieties: Feel free to experiment with different types of chocolate and candies. Using dark chocolate chips or chunks can add a richer flavor, while white chocolate can offer a sweeter, creamier taste. Mixing in other candy pieces like toffee bits or caramel chunks can add extra layers of flavor and texture.
- Add-Ins for Extra Crunch or Flavor: Enhance your cookie bars with a variety of mix-ins. Consider folding in chopped nuts like walnuts or pecans for a crunchy texture. Dried fruit such as cranberries or cherries can add a chewy contrast and a tart flavor. A swirl of caramel or a sprinkle of sea salt on top before baking can also elevate the overall taste.
- Dairy Adjustments: For those sensitive to dairy or following a dairy-free diet, substitute the regular butter with a plant-based butter alternative and use dairy-free chocolate chips and peanut butter cups. The heavy cream in the recipe can be replaced with coconut cream or another dairy-free cream alternative to maintain the rich, creamy texture.
Commonly Asked Questions
Can I make these with regular flour?
Absolutely! If gluten isn’t a concern, you can substitute the gluten-free flour blend with an equal amount of all-purpose flour.
Can I use a different type of nut butter cup?
Yes, feel free to experiment with various types of nut butter cups or even make your own for a personalized touch.
How do I store these bars?
Keep them in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Peanut Butter Cups Cookie Bars
Equipment
- Mixing Bowl
- 9" round or 9×9 baking dish
Ingredients
- 2 1/3 cups Gluten Free 1.1 flour
- 1 tsp baking soda
- 1 tbsp arrowroot powder OR cornstarch
- 2 eggs
- 1 1/4 cup brown sugar
- 1/2 cup sugar
- 3/4 cup butter, room temperature
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 2 cups Peanut butter or Sunflower cups chopped into pieces
Instructions
- Preheat oven to 350 degrees. Spray a 9" round or 9×9 baking dish with nonstick baking spray.
- Add your butter and sugars to a bowl and mix for 3 minutes until light and fluffy.
- Mix in the eggs and vanilla. Add the flour, arrowroot, baking soda, and salt and mix until just combined. Do not over mix.
- Fold in the peanut butter or sunflower butter cups. Pour batter into prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out mostly clean and the top is golden brown.
- Allow to cool before cutting. Enjoy!
Can you use all purpose flour, regular butter and substitute the arrowroot?
absolutely!!