Glazed Peanut Butter Bars are peanut butter bar cookies with a vanilla and chocolate glaze. They’re fancy enough for a holiday platter but easy enough for a lunchbox treat.
Do you have an older, unrelated person in your life that left a lasting impression?
I met Clari during my freshman year in college, at a most impressionable time of life. She was the mother of my college roommate and lived in the same town as the school we attended. Her house was a handy place to do laundry and pick up snacks at the same time.
After eating her legendary Glazed Peanut Butter Bars, I asked Clari for the recipe to add to my collection seeing as I was a Home Economics major and already knew I loved cooking and baking. She gave it to me, along with three other recipes.
These recipes weren’t on
Instead, they were perfectly typewritten. Bear in mind this was before everybody owned a computer.
Her penchant for neatness and organization was also displayed in her house, making it seem peaceful and inviting. Marie Kondo would have been right at home in her house.
She dressed impeccably and seemed to maintain her ideal weight effortlessly (although I suspect it wasn’t as easy as she made it look). June Cleaver had nothing on this woman. I wanted to be just like her when I grew up.
If only it was as simple as she made it look…
If only it was as simple as making these cookies. They have a lighter texture than brownies. Depending on your choice of peanut butter, they can be crunchy or smooth.
Thankfully, they aren’t the least bit gooey making them perfect for a fancy holiday cookie tray or a simple lunch box treat.
They are my FAVORITE peanut butter cookies!
The glaze may look like a lot of trouble but don’t leave it off. It’s not, and it’s what makes these bars festive. The random pattern requires no artistic talent. Drizzling chocolate over the top adds a “Reese’s peanut butter cup” touch.
Why the little holes in these Glazed Peanut Butter Bars in the picture above?
Turns out that it’s IMPORTANT to get the tiny lumps out of brown sugar before you add it to this recipe. I thought I didn’t have time for such foolishness. As a result, a few sub-centimeter, hard nuggets of brown sugar melted in the finished product leaving a moth-eaten appearance.
Don’t worry–no bars were wasted as the taste was not affected in any way.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thanks so much! Paula
- 1 cup peanut butter, crunchy or smooth
- 2/3 cup butter or margarine, softened
- 1 teaspoon vanilla extract
- 2 cups firmly packed light brown sugar (push through a sieve to remove any lumps)
- 3 eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup powdered sugar
- 2 teaspoons water
- 2 squares semi-sweet chocolate OR 1/4 cup semi-sweet chocolate pieces + 1 teaspoon shortening, melted
- First: Combine peanut butter and butter in a large bowl and beat until light and fluffy. Add brown sugar and continue to beat for 1-2 minutes. Beat in eggs one at a time then add vanilla.
- Second: Stir in flour and salt just until well blended; spread batter in greased or foil lined 13x9 inch baking pan.
- Third: Bake in 350-degree oven for 35 minutes, or until center springs back when lightly touched with fingertip. Allow to cool slightly.
- Fourth: Combine powdered sugar with water in a small bowl and stir until smooth. Drizzle from a spoon over still-warm cookies in pan; Swirl with a spoon to make random pattern.
- Fifth: Melt chocolate in a small zippered, plastic bag for one minute in microwave. Knead with fingers to make sure it is 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 black and white pattern. When cool, use a sharp knife to cut into 36 rectangles. (I like them best cold out of the fridge.)
- Reynolds Wrap Non-Stick Aluminum Foil (95 Square Foot Roll)
- KitchenAid KSM150PSWH Artisan Series 5-Qt. Stand Mixer with Pouring Shield - White
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving:Calories: 157 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 25mg Sodium: 101mg Carbohydrates: 19g Fiber: 1g Sugar: 15g Protein: 3g
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