Buttery cookie bars made with peanut butter and stuffed with M&M’s and chocolate chips.
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 180 grams (1 cup) brown sugar
- 1 teaspoon vanilla extract
- 125 grams (1/2 cup) smooth peanut butter*
- 1 large egg
- 175 grams (1 and 1/4 cups) plain flour or all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 75 grams (1/2 cup) chocolate chips
- 150 grams (3/4 cup) M&M’s
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper.
- In a large mixing bowl, beat the butter and sugar with an electric mixer until pale and creamy. Add vanilla and peanut butter and mix briefly to combine.
- Add egg and continue to mix until soft and creamy. Sift in flour, baking powder and salt. Gently fold until the dough starts to come together.
- Throw in the chocolate chips and M&M’s and fold through. Place all the dough into your prepared tin and press down and spread out as evenly as possible using the back of a spoon or a small spatula.
- Place in the oven for 28-30 minutes or until golden brown. Remove from the oven and leave to cool completely in the cake pan before cutting into squares.
Peanut butter: I tested this recipe with processed peanut butter, such as Bega, Jif or Skippy. I recommend it over a natural-style peanut butter that has a more oily texture.