Peanut Butter Cupboard Cookie Bars Recipe

Name: Peanut Butter Cupboard Cookie Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter, softened, plus more for greasing; 1 cup all-purpose flour, plus more for dusting; 1/4 teaspoon baking soda; 1/8 teaspoon fine salt; 1/2 cup crunchy natural peanut butter; 1/2 cup packed light brown sugar; 1 large egg; 1 cup semisweet chocolate chips; 6 tablespoons unsalted butter, softened; 1 cup confectioners' sugar; 1/4 cup sour cream; 1/4 cup lightly crushed candy-coated peanut butter candies; 1/2 cup lightly crushed potato chips; 1/2 cup broken-up pretzel sticks

Servings: persons

5 tablespoons unsalted butter, softened, plus more for greasing
1 cup all-purpose flour, plus more for dusting
1/4 teaspoon baking soda
1/8 teaspoon fine salt
1/2 cup crunchy natural peanut butter
1/2 cup packed light brown sugar
1 large egg
1 cup semisweet chocolate chips
6 tablespoons unsalted butter, softened
1 cup confectioners' sugar
1/4 cup sour cream
1/4 cup lightly crushed candy-coated peanut butter candies
1/2 cup lightly crushed potato chips
1/2 cup broken-up pretzel sticks

1
For the peanut butter cookie base: Preheat the oven to 350 degrees F with a rack set on the middle shelf.
2
Lightly butter a 9-by-9-inch baking dish.
3
Whisk together the flour, baking soda and salt in a medium bowl.
4
Combine the butter, peanut butter and brown sugar in another medium bowl.
5
Beat with a hand mixer until creamy, about 2 minutes.
6
Add the egg and mix well.
7
Add the dry ingredients and beat until just combined.
8
With lightly floured hands, press the dough into the prepared baking dish and bake until lightly browned, 24 to 28 minutes.
9
Place the baking dish on a cooling rack and cool completely.
10
For the chocolate sour cream frosting: Place the chocolate chips in a medium heat-proof bowl.
11
Microwave in 30 second intervals until the chocolate is melted.
12
Set aside to cool slightly.
13
Whip the butter with a hand mixer until light and fluffy.
14
On low speed, add the confectioners' sugar, 1/2 cup at a time, and whip until all of the sugar has been added and the mixture is smooth and creamy.
15
Add the melted chocolate and sour cream and mix until well combined.
16
To assemble: Spread the chocolate sour cream frosting evenly on top of the peanut butter cookie base.
17
Top with the crushed peanut butter candies, potato chips and pretzels.
18
Cut into 16 bars and use a small offset spatula to remove the bars from the pan.
19
From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.

1268

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tablespoons unsalted butter, softened, plus more for greasing, 1 cup all-purpose flour, plus more for dusting, 1/4 teaspoon baking soda, 1/8 teaspoon fine salt, and more.

Yes, Peanut Butter Cupboard Cookie Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter Cupboard Cookie Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions