Ingredients:

  • 1 cup (225g) Unsalted butter, softened
  • 1 cup (250g) Creamy peanut butter
  • 1 cup (200g) Granulated white sugar
  • 1 cup (200g) Packed light brown sugar
  • 2 Large eggs, room temperature
  • 1 tsp Pure vanilla extract
  • 2 cups (250g) All-purpose flour
  • 1 tsp Baking soda
  • ½ tsp Fine sea salt
  • 1 ½ cups (180g) Powdered sugar, sifted
  • ½ cup (125g) Creamy peanut butter (for glaze)
  • ¼ cup (60ml) Whole milk
  • ½ tsp Vanilla extract (for glaze)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch metal baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl or stand mixer, beat the softened butter, 1 cup of creamy peanut butter, white sugar, and brown sugar on medium-high speed for about 3 minutes until the mixture is pale and aerated.
  3. Add the eggs one at a time, followed by 1 teaspoon of vanilla extract, beating well after each addition until the batter is smooth and light.
  4. Whisk together the all-purpose flour, baking soda, and fine sea salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  5. Spread the dough evenly into the prepared pan using an offset spatula. Bake for 20 minutes, or until the edges are golden brown but the center still appears slightly under-set.
  6. While the bars are baking, prepare the glaze by whisking together the powdered sugar, 1/2 cup creamy peanut butter, whole milk, and 1/2 teaspoon vanilla extract until smooth.
  7. Pour the glaze over the peanut butter bars while they are still warm. Spread evenly to the edges. Allow the bars to cool completely in the pan to let the glaze set into a shattering crust before slicing into 24 squares.