Triple Layer Peanut Bars

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A peanut butter shortbread crust with a peanut butter filling and topped off with a layer of chocolate and a sprinkling of peanuts. Ah yes, that wonderful peanut butter and chocolate combination! How can you go wrong? ???? This recipe is wonderful for those of us that want to indulge just a little bit but not have a carload of sweets hanging around the house for days. This recipe only makes 6 two-inch square servings. It is baked in a 9×5 inch loaf pan and is wonderful dessert for four to six people.

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Triple Layer Peanut Bars

Servings: bars

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Ingredients

For the Bottom Layer:

2 tablespoons butter, softened
3 tablespoons brown sugar
1 tablespoon peanut butter
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour

For the Filling:

2/3 cup sweetened condensed milk
1 tablespoon butter
1/4 cup salted dry roasted peanuts, chopped
1 teaspoon vanilla extract

For the Topping:

2 tablespoons milk chocolate chips
1/4 cup salted dry roasted peanuts, chopped

Instructions

Preheat the oven to 350 degrees F. Spray a 9×5 inch loaf pan with cooking spray.
In the bowl of a stand mixer with the flat beater attached, cream butter, brown sugar, peanut butter and vanilla on medium-high speed until light and fluffy, 1 to 2 minutes. Add the flour and mix at low speed until well combined, about 1 minute (the mixture will be crumbly)
Press mixture into the bottom of the prepared loaf pan. Bake at 350 degrees for 12-15 minutes or until set and lightly browned. Transfer to a wire rack to cool while you make the filling.
To make the filling in a small saucepan over low heat, cook and stir the milk and butter until mixture comes to a boil and thickens. Remove from the heat; stir in peanuts and vanilla. Spread evenly over crust.
Bake for 15-17 minutes or until set. Immediately sprinkle with chocolate chips; let stand for a few minutes to soften, then spread over filling. Sprinkle with peanuts. Cool completely on a wire rack. Cut into bars.

Author: Laura