These bars were inspired by a few different recipes and I’m calling this version my own — and they’re incredible. Rich and satisfying, a single square goes a long way. Each bite combines flavors and textures that keep you guessing, which is why I call them Peanut Butter Wonder Bars. If you love chocolate and peanut butter together, add these to your to‑make list. They’re seriously delicious.
4.30 from 10 ratings
Peanut Butter Wonder Bars
Created by Amber Brady
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Yields24 squares
Ingredients
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, gently packed
- ½ cup (132 g) creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp milk
- ½ tsp baking soda
- ½ tsp baking powder
- 1 ¼ cup (150 g) all-purpose flour, (stir, spoon & level)
- 8 oz (226 g) Heath milk chocolate toffee bits, divided
- 10 oz (283 g) Reese’s peanut butter chips, divided
- 12 oz (340 g) Nestle semi‑sweet chocolate chips
- ¼ cup (66 g) creamy peanut butter
Instructions
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Preheat oven to 350°F. In a stand mixer or with a hand mixer, cream the butter with the granulated and brown sugars. Add ½ cup creamy peanut butter, the egg, vanilla, and milk. Mix until combined and scrape down the bowl as needed.
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Add the baking soda, baking powder, and flour all at once. Mix just until combined. Fold in half of the bag of Heath toffee bits and half of the Reese’s peanut butter chips.
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Prepare a 13×9-inch baking pan with nonstick spray. Press the cookie dough evenly into the pan.
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Bake at 350°F for 18–24 minutes, until the edges and top are golden brown (mine took 21 minutes). Allow the cookie layer to cool completely, about 1 hour.
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In a large microwave‑safe bowl, combine the semi‑sweet chocolate chips and the remaining Reese’s peanut butter chips. Microwave in 30‑second intervals, stirring between each, until melted and smooth. Stir in ¼ cup creamy peanut butter until combined. Spread this chocolate mixture evenly over the cooled cookie base. Sprinkle the remaining toffee bits over the top and press down lightly. Chill in the refrigerator for 30 minutes to set, then cut into squares and serve.
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Tip: If the cookie layer rises slightly at the edges and sits higher than the center after cooling, trim the edges so the chocolate topping spreads evenly. Enjoy the trimmed scraps as a snack!
Notes
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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