Glazed Peanut Butter Bars

I wasn’t planning on baking cookies today, but Taste of Home magazine showed up in the mail, and page 31 had a very tempting photo of some glazed peanut butter bars. Fuzz had gone next door to play, so I took a few minutes to whip up a batch.

The original recipe was submitted by Janice Luedtke of Colorado. It’s baked in a 15×10 inch pan and yields 4 dozen. I didn’t need quite so many so I cut the recipe in half and baked it in a 9 inch square pan (as written below). The bars are very good, but be careful not to overcook them. They may not seem quite done when you take them out of the oven, but they’ll firm up as they cool.

chocolate glazed peanut butter bars.jpg

Glazed Peanut Butter Bars

6 tablespoons butter, softened (I used unsalted)
6 tablespoon creamy peanut butter (I used crunchy)
6 tablespoons granulated sugar
6 tablespoons brown sugar
1 large egg
3/4 teaspoon vanilla
1 teaspoon water
3/4 cup all purpose flour
3/8 teaspoons baking soda
1/4 teaspoon salt
3/4 cups oats, quick cooking or old fashioned

Glaze:
2/3 cups milk chocolate chips (semi-sweet works)
1/4 cup butterscotch chips
1/4 cup peanut butter

Preheat oven to 325 degrees F. Grease a 9 inch square pan.

Cream the butter, peanut butter, granulated sugar and brown sugar. Beat in the egg, vanilla and water. Stir together the flour, baking soda and salt, then stir into peanut butter mixture. When flour mixture is absorbed, stir in oats. Spread over bottom of prepared pan and bake for 22-24 minutes or until edges are lightly browned. They may seem underdone at this point, but will firm up as they cool.

Prepare glaze. Combine chocolate, butterscotch chips and peanut butter in a microwave-safe bowl. Microwave on high for 30 seconds; Stir and repeat until melted and smooth. Pour over warm bars and spread evenly. Cool completely on a wire rack.

Slice into 12 or 16 bars. If you double the recipe, use a 15×10 inch pan.

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Comments

  1. says

    Anna, quick question for you when halving recipes… do you have a program that does it for you or do you just figure out the amounts yourself? Are there any tricks to keep in mind (like certain ingredients that don’t work consistently)?

    I just know that somebody recently gave me a recipe for a bread and they said “That recipe doesn’t work the same when halved.” Which is unfortunate because my mixer won’t handle a bread dough recipe that makes 4 large loaves at a time!

  2. Lauren says

    Those sound really good. And now I really want something with peanut butter and chocolate together, which is odd because my sweet tooth has been MIA since I got pregnant. But hey, I’m not going to fight it! I think I have all the ingredients, perhaps a project for this weekend! :) YUM!

  3. says

    Jill, sorry I was so slow answering your comment. I never have problems halving recipes. Trouble usually only starts when I try scaling down more than 50%. It might be a little different with certain bread recipes.

    Lauren, I hope you like them.

    Thanks for the comment, Easy Cookie. Maybe I should check your site today for inspiration.

  4. Kelly says

    Hi Anna,
    I have a question about this recipe. I wanted to make it, but all I have is a 9×13 pan. You think that’s close enough to work? These look fabulous, I am making them for a friend’s birthday to take to work. Thanks!
    Kelly

  5. says

    Hi Kelly,

    These are pretty good. I don’t think they are the best in the world, but they were good.

    A 13×9 inch pan might work, but the bars would be too thin and would probably dry out. Your best bet might be to try a different recipe and double the glaze.

    Here’s a link to one I’ve been meaning to try. Most of the reviewers gave them 5 stars. A couple of people thought they were dry, but I suspect those people overcooked them and some admitted to leaving out the chocolate chips. If you make these, I’d love your opinion.

    http://www.recipezaar.com/28201

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