Have you ever stood in front of your pantry, just staring, needing something ridiculously good? You know, something with peanut butter and chocolate that’s warm and gooey and solves all your problems for at least ten minutes.
That’s where these bars come in. I’m going to show you how to make the most amazing Peanut Butter Cup Gooey Bars you’ve ever had. And I promise, it’s easier than you think. You’re going to feel like a baking genius.
What You’ll Need
Okay, let’s talk ingredients. The magic is in using regular, simple stuff you might already have. Don’t go for the fancy “all-natural” peanut butter that separates. For this, you want the smooth, no-stir kind like Jif or Skippy—it just works better.
Here’s the breakdown.
For the Cookie Crust
This is the foundation. It’s like a soft, chewy chocolate chip cookie, but without the chips. It holds all the gooey goodness in.
| Ingredient | Amount |
|---|---|
| Unsalted Butter | ½ cup (1 stick) |
| Light Brown Sugar | ¾ cup, packed |
| Large Egg | 1 |
| Vanilla Extract | 1 teaspoon |
| All-Purpose Flour | 1¼ cups |
| Baking Soda | ½ teaspoon |
| Salt | ¼ teaspoon |
For the Gooey Peanut Butter Filling
This is the part that makes you close your eyes when you take a bite. It’s creamy, rich, and perfectly sweet. Make sure your cream cheese is actually soft, like, leave it on the counter for an hour.
| Ingredient | Amount |
|---|---|
| Cream Cheese | 8 ounces (1 block) |
| Creamy Peanut Butter | 1 cup |
| Powdered Sugar | 1 cup |
| Large Egg | 1 |
| Milk | 2 tablespoons |
For the Topping
This is the grand finale. The part that makes everyone’s jaw drop. Don’t skimp on the peanut butter cups.
| Ingredient | Amount |
|---|---|
| Semi-Sweet Chocolate Chips | 1 cup |
| Miniature Peanut Butter Cups | 1½ cups (chopped) |
Pro Tips from My Kitchen
I’ve made these bars more times than I can count, and I’ve messed them up a few times, too. Here are the secrets I learned so you don’t have to.
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The Parchment Paper Sling: This is a game-changer. Leave some parchment paper hanging over the sides of your pan. When the bars are cool, you can just lift them right out. No more digging out that first impossible slice.
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Room Temp is Not a Suggestion: Your cream cheese and eggs really need to be at room temperature. If the cream cheese is cold, your filling will be lumpy. It’ll still taste good, but the texture will be off. Trust me.
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Don’t Overbake! The biggest mistake people make is baking them until they look totally done. You want the center to be a little bit wobbly when you take them out. It will set up as it cools, leaving you with that perfect gooey middle. If you wait until it’s firm, you’ll get a cakey, dry bar.
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Chop Your Cups: Take the extra two minutes to roughly chop your miniature peanut butter cups. It helps them spread out more evenly and you get more peanut butter cup goodness in every single bite. Some can be left whole, but chopping most of them is the way to go.
Tools You’ll Actually Use
You don’t need anything fancy for this. Just the basics.
- 8×8-inch baking pan
- Parchment paper
- Electric mixer (or a bowl and a strong arm)
- Two medium-sized mixing bowls
- Rubber spatula
- Measuring cups and spoons
Let’s Make Some Gooey Bars
Alright, got your stuff? Let’s do this. It’s way easier than it looks.
Step 1: Get Ready
First things first, preheat your oven to 350°F (175°C). Take your 8×8-inch pan and line it with parchment paper, leaving some hanging over the sides to use as handles later. This is my sling trick from the pro tips!
Step 2: Make the Cookie Crust
In a medium bowl, beat your softened butter and brown sugar together until it’s light and fluffy. This usually takes a minute or two with an electric mixer. Then, beat in the egg and vanilla extract.
Step 3: Add the Dry Stuff
In a separate small bowl, just whisk together the flour, baking soda, and salt. Dump this into the wet ingredients and mix on low speed until it’s just combined. Don’t go crazy here—overmixing makes the crust tough.
Step 4: Press it In
Plop about two-thirds of that cookie dough into the bottom of your prepared pan. Use your fingers or a spatula to press it into an even layer. It might seem sticky, but that’s normal. Save the rest of the dough for later.
Step 5: Make the Gooey Filling
Wipe out the bowl you used for the crust (no need to wash it, we’re all friends here). Add the softened cream cheese and creamy peanut butter. Beat them together until they’re super smooth. Then, mix in the powdered sugar, the egg, and the milk. Keep mixing until it’s all one creamy, dreamy mixture.
Step 6: Pour and Assemble
Pour that glorious peanut butter filling over the crust in the pan. Spread it out evenly. Now, take the leftover cookie dough and crumble it over the top of the filling. Just little dollops everywhere.
Step 7: The Topping
Sprinkle the chocolate chips and the chopped peanut butter cups all over the top. Try to get them everywhere. More is more.
Step 8: Bake It!
Slide the pan into your preheated oven and bake for 30-35 minutes. You’ll know it’s ready when the edges are set and lightly browned, but the center still has a little jiggle to it. (Remember the pro tip: don’t overbake!)
Step 9: The Hardest Part… Waiting
Take the pan out and place it on a wire rack to cool completely. I mean completely. At least 2 hours. If you try to cut them while they’re warm, you’ll have a delicious, gooey mess. Pop them in the fridge for an hour if you’re impatient like me.
Step 10: Cut and Serve
Once they’re fully cooled, use those parchment paper handles to lift the whole block of bars out of the pan. Place it on a cutting board and cut into squares. Now you can finally eat one.
Possible Swaps and Fun Variations
Once you get the hang of this, you can play around with it.
- Different Nut Butters: Almond butter or sunflower seed butter would work great for the filling.
- Change the Topping: Instead of peanut butter cups, try chopped Snickers, Reese’s Pieces, or even just a mix of different chocolate chips (white, milk, dark).
- Graham Cracker Crust: Not feeling the cookie crust? Crush 1½ cups of graham crackers and mix with 6 tablespoons of melted butter. Press that into the bottom of the pan instead.
- Add Pretzels: For a salty kick, crush some pretzels and sprinkle them on top with the chocolate chips.
Leftovers and Storage (If You Have Any)
These bars are amazing, so you might not have leftovers. But if you do, here’s how to keep them good.
Store them in an airtight container in the refrigerator. They’ll stay fresh and gooey for up to a week. They actually taste amazing straight from the fridge.
You can also freeze them! Cut them into squares first, then place them in a single layer in a freezer-safe container or bag. They’ll be good for up to 3 months. Just let one sit out for 15-20 minutes to thaw before you eat it.
Frequently Asked Questions
Q1. Can I use crunchy peanut butter?
Ans: You totally can! It will give the filling a bit of a different texture, but it’ll still be delicious.
Q2. I don’t have an 8×8 pan. Can I use a different size?
Ans: Yep. A 9×9 pan will work, but the bars will be thinner and might need a little less baking time, so start checking them around 25 minutes.
Q3. Can I make these gluten-free?
Ans: Yes, pretty easily. Just swap the all-purpose flour for a good quality “measure-for-measure” gluten-free flour blend. The rest of the ingredients are usually gluten-free, but always check your labels.
Q4. Why did my filling seem runny?
Ans: It’s supposed to be pretty soft before baking! As long as you bake it until the edges are set, the center will firm up perfectly as it cools down.
Wrapping Up
See? That wasn’t so bad. You just made something that will make everyone who eats it incredibly happy. These bars are perfect for pretty much any situation—a Tuesday night, a potluck, or just because you deserve a treat.
Now it’s your turn. Go make a batch and come back and tell me how it went in the comments. I love hearing about your kitchen adventures, so don’t be shy