Close
Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 3/4 tsp |
| salt: 1/4 tsp |
| salted butter: 2/3 cup |
| light brown sugar (packed): 3/4 cup |
| sour cream: 1 cup |
| vanilla extract: 1 tsp |
| eggs: 2 |
| chunky peanut butter: 1/2 cup |
| semisweet chocolate chips (chips): 1/2 cup (melted) |
| semisweet chocolate chips (chips): 1/2 cup |
Chattanooga Chocolate Peanut Butter Bars
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
23 min -
Servings
24 serving(s)
Tags
- Position the oven rack in the middle position; preheat oven to 375°; line a 9 x 13 inch jelly roll pan with foil, shiny side up; coat the foil with butter or vegetable spray.
- Sift the flour, baking powder, and salt together.
- Cream butter and brown sugar in the bowl of a standing mixer fitted with the paddle attachment.
- Add in sour cream, vanilla, and eggs and beat until smooth.
- Add sifted dry ingredients and combine.
- Divide the batter in half.
- Add peanut butter to half of batter and chocolate chips to other half; mix in thoroughly.
- Spread chocolate batter in pan using the offset spatula (layer will be very thin).
- Gently spread the peanut butter batter on top.
- Bake 18 minutes or until a pick comes out clean.
- Topping: remove pan from oven; place on a rack, and sprinkle chocolate chips over the top.
- Allow 5 minutes for chocolate chips to soften and melt.
- Spread chocolate with a spatula.
- Cool on rack 20 minutes more and then refrigerate 1 hour, or until cold and firm.
- Cut into squares or triangles while cold.
- Store between sheets of wax paper in a covered tin in the refrigerator.