- 8
- 5 mins
- 90 mins
Ingredients
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1/3 heaping cup SKIPPY Peanut Butter Spread with Salted Caramel
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1 cup semi-sweet chocolate chips + 2 tablespoons, for sprinkling
- salted caramel sauce, for drizzling (homemade or storebought)
Preparation
Step 1
Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
Wait momentarily before adding the egg so you don't scramble it. Add the egg, peanut butter, brown sugar, vanilla, and whisk until smooth.
Add the flour, salt, and stir until just combined, don't overmix.
Stir in 1 cup chocolate chips.
Turn batter out into prepared pan, smoothing the top lightly with a spatula.
Evenly sprinkle with 2 tablespoons chocolate chips, smoothing them lightly with a spatula or tapping down lightly with your fingertips.
Bake for about 20 to 22 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Bars firm up as they cool. Allow bars to cool in pan for at least 1 hour before drizzling with salted caramel, slicing, and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.