No bake peanut butter cookie dough bars topped with melted peanut butter and chocolate and PLENTY of Reese’s peanut butter cups.
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 125 grams (1/2 cup) smooth peanut butter
- 210 grams (1 and 1/2 cups) plain flour, heat treated*
- 2 teaspoons milk
- 75 grams (1/2 cup) milk or dark chocolate chips
- 200 grams (1 and 1/3 cups) milk or dark chocolate
- 1 tablespoon peanut butter
- 150 grams (1 cup) Reese’s peanut butter cups, halved
- Line an 8-inch square pan with baking paper and set aside.
- Roughly chop the butter into chunks and place in a large mixing bowl, along with the sugars. Using an electric beater, cream the butter and sugar until combined.
- Add the vanilla and peanut butter and beat for 30 seconds or so, until smooth and creamy. Then add the flour. If the mixture is a little dry, add the milk, one teaspoon at a time. Stir in the chocolate chips.
- Place your cookie dough in your prepared tin and press down gently to form one even layer – make sure you get right in those corners. Then, melt your chocolate in the microwave, stirring in-between 20 second bursts. Stir through your peanut butter. If it’s a bit lumpy, just microwave it for 10 more seconds until smooth.
- Pour your chocolate over the top of the cookie dough, spreading to the edges. Pop your peanut butter cups on top and put in the fridge for 2-3 hours to set.
- To serve, leave the bars at room temperature for 10 minutes, then use a hot knife to cut through the chocolate. Keep refrigerated for up to 5 days.
Heat treated flour: If you prefer not to eat raw flour due to bacteria concerns, you can use heat treated flour. You can buy this as a product online. Or Sally’s Baking Addiction suggests the following method for heat treating flour at home.
- Spread your plain or all purpose flour onto a rimmed baking tray. Use a little more than the recipe calls for in case some clumps or discolours.
- Place in oven that’s preheated to 150 C (300 F). Stir flour occasionally and check every 2 minutes until the flour has reached 74 C (165 F). You can test this using an instant-read thermometer.
- Leave to cool completely. Then sift flour, discarding any lumps, and give it a quick whisk before using as per normal.