Peanut Butter & Chocolate Kitchen Sink Cookie Bars

Get your glass of milk ready, because you’re gonna need it for these decadent kitchen sink cookie bars made with peanut butter and chocolate!

Even though I know I posted something last Saturday for #PBChocSat, I feel like it’s been a long time since I’ve posted a peanut butter and chocolate recipe. Between one of my best friends getting married and my blog’s 5th anniversary, it’s just been a jam packed week. But it’s Saturday again and I’m gearing up for another Buckeye football game! This week it’s against Illinois.

In case you still have some Halloween candy lying about, these bars are for you! Or maybe you are like me and pretty much always have a random assortment of things in your pantry. Either way these bars are the perfect way to make a dent in the stash. This peanut butter base is stuffed with chopped Oreos, Reese’s sticks, milk chocolate and peanuts but it would be good with just about any chocolate based candy.

One year ago: Spatchcocked Turkey with Champagne-Thyme Gravy

Two years ago: Overnight, Slow Cooker Ice Cream Oatmeal

Three years ago: Cashew Chicken Lettuce Wraps

Four years ago: Chicken Alfredo Biscuit Casserole

PEANUT BUTTER & CHOCOLATE KITCHEN SINK COOKIE BARS

Serves 16

Ingredients:

1-3/4 cups all-purpose flour

1 tsp baking soda

1/2 cup (1 stick) unsalted butter, room temperature

1 cup light brown sugar, lightly packed

3/4 cup creamy peanut butter

1 egg, room temperature

1 tsp vanilla extract

3/4 cup chopped Oreos (about 8)

3/4 cup chopped Reese’s sticks (about 12)

1/4 cup chopped milk chocolate

1/4 cup chopped peanuts

Directions:

1. Preheat oven to 350 degrees. Grease and place parchment paper in the bottom of a 9-inch square pan, leaving an overhang on two opposite sides.
2. In a medium bowl, whisk together the flour and baking soda. Set aside.
3. In a large bowl, beat butter and sugar together until creamy, about 3-4 minutes. Mix in peanut butter, egg and vanilla extract. Add flour mixture until combined. Stir in chopped mix-ins. Dough will be thick and sticky.
4. Spread the dough out evenly into the pan. Bake for 18-20 minutes.
5. Remove from oven and let cool for about 15 minutes, then transfer to cooling rack to cool completely before cutting into squares.

Source: Adapted slightly from my Reese’s Peanut Butter Cookie Cake.