Peanut Butter Blossom Bars
These bars are a twist on classic Peanut Butter Blossom cookies, delivering chewy peanut butter goodness topped with chocolate kisses—perfect for potlucks, bake sales, or a cozy family dessert!
Ingredients
- 1 cup unsalted butter softened (Challenge or Land O’Lakes recommended)
- 1 cup creamy peanut butter Jif or Skippy
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract pure
- 2 cups all-purpose flour spooned and leveled
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt fine sea salt recommended
- 1/4 cup additional granulated sugar for topping (optional)
- 24 Hershey’s Milk Chocolate Kisses unwrapped (or use dark/vegan chocolate)
- Flaked sea salt optional, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang for easy removal. Lightly grease the parchment with butter or nonstick spray.
- In a large bowl, use an electric mixer on medium-high speed to cream the softened butter and peanut butter together for about 2 minutes, scraping down the sides as needed until pale and fluffy.
- Add the granulated and brown sugars, then continue beating for another 2–3 minutes until the mixture holds soft peaks, ensuring a moist and chewy bar texture.
- Crack in the eggs one at a time, beating just until each is blended in, then stir in the vanilla extract and scrape the bottom of the bowl for an even batter.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt until uniform; for extra loft, sift through a fine mesh sieve.
- Gradually fold the dry mix into your peanut butter batter using a spatula or mixer on low speed, mixing just until no streaks of flour remain to avoid overmixing.
- Transfer the dough to the prepared pan and press it firmly into an even layer using an offset spatula or lightly floured hands to smooth the surface.
- Bake for 12–15 minutes, or until the edges start to turn golden and the center feels set but still soft—underbaking slightly ensures fudgy, chewy bars.
- Remove the pan from the oven and immediately press a Hershey’s Kiss into the center of each bar square, twisting gently so the chocolate melds into the warm dough.
- Let bars cool in the pan on a wire rack for 15 minutes, then chill in the refrigerator for an additional 10 minutes before lifting out the parchment and slicing into squares.
Notes
Bars stay fresh at room temperature for 3 days, in the fridge for 1 week, or frozen for up to 3 months. Thaw overnight in the fridge or at room temperature for an hour.
Nutrition
Calories: 230kcal
Love this recipe?Follow us at @thenandnowspace for more