Peanut Butter Chocolate Revel Bars

Peanut Butter Chocolate Revel Bars Recipe

Prep time: 30 minutes
Bake time: 30 minutes

• 1 cup butter, softened
• 1 1/2 cups packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 cups creamy peanut butter
• 2 teaspoons vanilla
• 3 cups all purpose flour
• 1 1/2 cups semisweet chocolate chips
• 1 14 ounce can sweetened condensed milk
• 2 tablespoons creamy peanut butter or butter
• 2 teaspoons vanilla
• 1/2 cup chopped salted peanuts (optional)

1. Preheat oven to 350F degrees.
2. Line a 9x13-inch baking pan with heavy foil (extending over the edges) and coat the foil with cooking spray. Set pan aside.
3. In a large bowl, beat butter with an electric mixer for 30 seconds on medium to high speed.
4. Add brown sugar, baking soda and salt. Beat until well combined, scraping the sides of bowl as necessary.
5. Beat in eggs, 2 cups peanut butter, ad 2 teaspoons vanilla until combined.
6. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Set dough aside.

For the chocolate filling:

1. In a medium saucepan, combine chocolate chips, sweetened condensed milk and 2 tablespoons peanut butter.
2. Cook over low heat until the chocolate is melted, stirring occasionally.
3. Remove from heat and stir in 2 teaspoons vanilla.

Preparing revel bars:

1. Remove 2 cups of the dough and set aside.
2. Press the remaining dough evenly into the bottom of the prepared baking pan.
3. Spread the chocolate filling evenly over the dough in the pan.
4. Drop spoonfuls of the remaining dough over the filling.
5. If desired, sprinkle with chopped peanuts.

Baking:

1. Bake in preheated oven for 30 to 35 minutes or until top is lightly browned.
2. Cool bars in pan on wire rack.
3. Using the edges of the foil, lift cookie bars out of pan.
4. Cut bars into desired size and shape.
5. Store revel bars between sheets of wax paper in airtight container.
6. Can be stored at room temperature for up to 3 days or frozen for up to 3 months.