Frosted Peanut Butter Cookie Bars
Sneak Peek: These irresistible Frosted Peanut Butter Cookie Bars, topped with a vanilla glaze and chocolate drizzle, are surprisingly easy and delicious. Don’t miss the must-know baking tips for perfect results!
As an Amazon Associate, I earn from qualifying purchases.
Are you a peanut butter lover looking for a cookie recipe beyond the usual? These Frosted Peanut Butter Cookie Bars aren’t your typical crisscrossed cookies or candy-filled blondies. They’re elegant and perfect for a holiday tray or gift box. I love serving them on a crystal plate after dinner or at a card party—comfort food with a touch of class!
Happy Bakers Speak Up
My mom always made these bars and I could never find the recipe online until now. These are THE BEST peanut butter bars ever!–CASEY
Pick Me, Pick Me 🙋🏻 (Why You Will Love This Recipe)
I can’t deny it. This cookie is RICH but not like peanut butter fudge! I recommend you cut them into small pieces for maximum enjoyment.
- Lighter texture than most brownies
- Crunchy or smooth, depending on peanut butter
- Crispy edges, soft, chewy center
- Frosting adds festive charm, easy to apply
- Tastes like a Reese’s peanut butter cup
If you are a peanut butter lover, jump over to these Chocolate Peanut Butter Pinwheels, or my PB2 Recipe for Peanut Butter Greek Yogurt Snack to get your next peanut butter fix.
Ingredients and Substitutions
- BUTTER:
- Margarine or unsalted butter
- Salted butter is acceptable
- PEANUT BUTTER:
- Creamy or crunchy
- BROWN SUGAR:
- Light or dark brown sugar
- No substitutes tested
- EGGS:
- Large-sized eggs
- FLOUR:
- All-purpose, bleached or unbleached.
- SALT:
- Table salt or sea salt.
- A pinch more if using Kosher salt.
- CONFECTIONERS’ SUGAR: (aka powdered sugar)
- No known substitutes
- CHOCOLATE:
- Semi-sweet or bittersweet chocolate; chips or bar form
- SHORTENING:
- Coconut oil (in cool weather), or omit fat and use chocolate only in warm weather
Read Before You Start
📌Kitchen Secret📌– Pick those hard lumps out if you notice dark lumps in your brown sugar as you measure or mix it into the cookie dough. If you don’t, you may have a moth-eaten appearance in your finished cookies, as seen in the picture below.
📌Kitchen Secret📌 – You need this trick if you make many bar cookies. I always use it with my Chewy Coconut-Pecan Bars, Easy Chocolate-Topped Shortbread Bars, and these Meyer Lemon Bars for Clumsy Cooks.
What is your reward for this extra step? You probably won’t have to wash the pan. Also, every piece can look perfect since you shouldn’t have difficulty getting the first piece out of the pan.
If you don’t have any non-stick aluminum foil on hand, use regular foil and spray it with oil. Parchment paper slings are another option.
📌Kitchen Secret📌 If you are nervous or have never tried drizzling chocolate, here are a few tips:
📌Kitchen Tip📌 – This recipe makes a lot, but it’s easy to make a half-batch except for the 3-egg dilemma. I find the easiest way is to break one egg into a cup. Whisk it well and only use half of it. Beef up your breakfast omelet the next morning with the remaining half egg.
How To Make This Recipe for Frosted Peanut Butter Bars
Happy Bakers Speak Up
Your Peanut Butter Bars are the most delicious treats ever, I totally adore them, I’m addicted. Thank you for the recipe.–LESLEY F.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Frosted Peanut Butter Cookie Bar Recipe
Video
Ingredients
- 1 cup (258 g) peanut butter crunchy or smooth
- ⅔ cup (151 g) butter, softened
- 2 cups (440 g) light brown sugar, firmly packed
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup (120 g) unbleached all-purpose flour
- ½ teaspoon (3 g) table salt
Frosting
- 1 cup (120 g) confectioners’ sugar
- 1-2 tablespoons water
Drizzle
- 2 squares (56 g) semi-sweet chocolate OR 1/4 cup semi-sweet chocolate pieces
- 1 teaspoon shortening (see discussion in the post)
Instructions
Brownie Base
- Preheat your oven to 350. °F
- Combine1 cup (258 g) peanut butter and 2/3 cup (151 g) butter, softened in a large bowl and beat until light and fluffy. Add 2 cups (440 g) light brown sugar, firmly packed and 1 teaspoon vanilla extract and continue to beat for 1-2 minutes. Beat in 3 large eggs one at a time.
- Stir in 1 cup (120 g) unbleached all-purpose flour and 1/2 teaspoon (3 g) table saltuntil well blended; spread batter in greased or foil-lined 13×9 inch baking pan.
- Bake at 350 °F for 35-40 minutes, or until the center springs back when lightly touched with a fingertip. Allow cookies to cool for about 15 minutes in the pan.
Frosting
- Combine 1 cup (120 g) confectioners’ sugar with 1-2 tablespoons water in a small bowl and stir until smooth. Drizzle from a spoon over still-warm cookies. Swirl to make a random pattern.
Chocolate Drizzle
- Combine 2 squares (56 g) semi-sweet chocolate OR 1/4 cup semi-sweet chocolate pieces and 1 teaspoon shortening into a small zippered, plastic bag for one minute on MEDIUM power in a microwave. Knead with fingers to make sure it is all melted. Return to microwave for a few additional seconds if necessary. Chips may take a little longer.
- Snip a small tip from one corner and drizzle over the white glaze in a random back-and-forth pattern. When cool, use a sharp knife to cut into 36 rectangles. (I like them best cold out of the fridge.)
Notes
- Fridge: Keeps fresh for 4-5 days
- Freezer: Double-wrap and store for up to 3 months
- Storage: Use an airtight container in the refrigerator
- Warm Weather: Keep chilled to prevent soft, messy chocolate
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.