Or squares. Whatever you want to call them. These are SOOOO good. Obviously. Peanut butter and chocolate is the best and is my husbands favorite. Every time I ask him what he wants me to bake next, his response is “something with peanut butter.” Ok, honey. You have spoken and I delivered.
I had to do SOMETHING for him. We just celebrated our 8th wedding anniversary and he had flowers delivered to me (pictured in the background). So romantic! He doesn’t do that too often so when he does, I get so surprised. Good job, babe, good job ❤
I feel like this is a great bake for fall and even for Christmas. If you do a cookie exchange, definitely bake up a batch of these and add them to your dish! Yes, I’m already talking about Christmas and it’s not even Halloween yet, but us bakers like to plan, am I right?!
So… here we go. Your go to bake/dessert for the next 2.5 months 😉
What you will need:
13 x 9 pan, greased
1 1/2 cups all-purpose flour
1 teaspoon baking soda
Dash of salt
1/2 cup unsalted butter at room temp
1 cup light brown sugar
1/4 cup granulated sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
1 large egg
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking soda and salt. Set aside. In another large bowl, beat butter and both sugars until smooth and creamy. Add in peanut butter and beat until combined and creamy. Add in vanilla and egg and beat until combined. Beat in flour mixture slowly until just combined. Stir in chocolate chips.
Pour into your prepared pan and even out the top and edges. Bake for about 20 minutes. Cool completely before cutting. Enjoy!
Store covered at room temp or in the fridge.
Happy Memorial Day weekend everyone! It finally feels like summer here in Chicago. Time to get the grills cleaned and beers opened 😉 I wanted to bake something today and I asked my husband what he wanted. His response, “how about something light and summery?” The first thing that popped into my head was lemon bars! I never made homemade lemon bars before, I have always used a box (what?!?). But this recipe is so simple and delicious, so let’s get started…
What you will need:
9 x 13 inch pan lined with foil and then buttered. Tip: I easily halved this recipe since I’m not feeding that many people, and used an 8 x 8 inch pan. But the following recipe is for using a 9 x 13.
For the crust:
2 cups all-purpose flour
1 cup powdered sugar
Pinch of salt
1 cup unsalted butter, cubed and at room temperature
For the filling:
2 cups granulated sugar
6 tablespoons flour
6 tablespoons fresh lemon juice
Lemon zest from 1 lemon (optional)
To make the crust:
Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together the flour, powdered sugar and salt. Then, with your hands, mix in the butter until it resembles a crumbly texture. Spread and press this “dough” into your prepared pan, making sure it is even. Bake in the oven for 20 minutes. Once it is done, let cool on a wire rack while you make the filling.
To make the filling:
In a large bowl, beat eggs with a fork. Add in granulated sugar and flour and mix well. Then, add in lemon juice and mix until everything is incorporated. Pour over the crust. If using, sprinkle lemon zest on top. Bake for another 25 minutes, or until filling is set and cooked through.
Let cool completely on a wire rack. Once cooled, remove from pan and sprinkle with additional powdered sugar. Cut into squares and enjoy! Tip: I like mine right out of the fridge 🙂