Peanut Butter Bars: 3-Ways

I love possibilities. I hate when I'm stuck with only one option. That's why I created these peanut butter bars to be made 3-ways. And honestly, you can make them so many different ways. Let this recipe be a starting off point for you! You'll start with cookie dough. You can make it yourself like I did or purchase tubes of peanut butter cookie dough. If you choose to purchase dough you'll want to get 2 - 16.5 ounce tubes. You'll end up using 1 1/3 tubes so you can use the remaining dough to make regular cookies or make more PB Bars once the first batch is complete.

Once you have your base of dough in the pan, you'll simply fill and top with more dough. It's really easy but they are so decadent. If you eat them warm I like to enjoy them like a fancy dessert with a garnish on a nice plate. If I let them cool completely I like to grab them as a quick treat mid-day. In the recipe you'll see that I use a specific brownie pan, but if you don't have that, don't let it scare you off. You can absolutely make it in a muffing pan, you'll just need to make some adjustments in cooking time because yours will be thicker than ones in a brownie pan.

Peanut Butter Bars: 3-Ways Yield: 12 bars 1 pound 6 ounces peanut butter cookie dough (if you purchase a 16.5 tube of dough, you'll use 1 1/3 tubes) For a full pan of chocolate filled bars - 6 ounces Baker's milk chocolate For a full pan of caramel filled bars - 48 Werther's Original Soft Caramels For a full pan of strawberry jam filled bars - 3/4 cup strawberry jam 1. Preheat the oven to 375 degrees Fahrenheit. Prepare a Pampered Chef Brownie Pan by spraying it with non-stick baker's spray. You can absolutely use a muffin pan instead! The baking time may vary so keep an eye on it! 2. Divide your dough in half. Then divide 1/2 of your dough evenly among the 12 cavities of the pan (about 1 1/2 Tablespoons each) and press to cover the bottom. 3. Fill each cavity with either 1/2 ounce chocolate, 4 caramels, or 1 Tablespoon jelly. Make sure to keep your filling in the center so you are able to seal the bar with a top layer of dough. 4. Take the remaining dough and divide it into 12 equal balls, about 1 1/2 tablespoons each. Flatten a ball in your hands and carefully cover your filling and seal it along the edges of the bottom dough. Complete the rest of the bars. 5. Place in oven and bake for 14 minutes. If you are going to enjoy them warm (which are amazing!) you'll want to let them cool about 13-15 minutes prior to removing them from the pan. When warm they are quite fragile so gently flipping them onto a plate is the safest way to do it. If you are enjoying at room temperature, allow them to cool in the pan and use a small spatula to remove when you're ready to eat. 6. Garnishing suggestions: For the chocolate filled bars - Top with a dark chocolate sauce and honey roasted peanuts For the caramel filled bars - Top with a dark chocolate sauce and a touch of kosher salt For the strawberry bars - Serve on the side of a sliced strawberry #baking #bake #cookie #peanutbutter #chocolate #pbandj #caramel #recipe #delicious #creative

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