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Peanut Bars

Total Time

Prep: 20 min. Bake: 20 min. + cooling

Makes

4 dozen

With peanut butter in both the batter and frosting, plus chopped nuts sprinkled on top, these treats have triple the goodness. It's one of my favorite recipes for peanut bars. —Ren Reed, Tavares, Florida
Peanut Bars Recipe photo by Taste of Home
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Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup water
  • 1/2 cup 2% milk
  • FROSTING:
  • 3/4 cup creamy peanut butter
  • 1/4 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 5 to 6 tablespoons 2% milk
  • 1 cup chopped unsalted peanuts

Directions

  1. Preheat oven to 350°. Grease two 13x9-in. baking pans.
  2. In a large bowl, cream butter, sugar and peanut butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; add to creamed mixture alternately with water and milk, beating well after each addition.
  3. Transfer to prepared baking pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Meanwhile, for frosting, in a large bowl, beat peanut butter and butter until blended. Beat in confectioners’ sugar alternately with enough milk to reach spreading consistency.
  4. Remove cakes from oven; place on wire racks. Spread frosting over warm cakes; sprinkle with peanuts. Cool completely.

Test Kitchen Tips
  • To soften butter super-quick, partially unwrap the butter (use the wrapped half as a handle to keep your hand clean) and shred it using the largest holes of your box grater. The butter will reduce to a fluffy heap and soften faster. Shredded butter is ready to use in your recipe right away.
  • Can't resist a taste before the party begins? Cut the bars and arrange them on a plate. Your guests will never guess there's a piece missing.
  • Hungry for more? Try these seriously good peanut butter desserts.
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