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Sweet Pea's Kitchen Cookbook

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: 6 bars
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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

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  • 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

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Source: The Taste of Home Cookbook

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