Hello everyone! It’s been a stressful past few weeks of preparing for finals, but I am back with a fantastic new recipe: Peanut Butter Blossom Bars.
This recipe for Peanut Butter Blossom Bars is essentially the bar form of the classic Peanut Butter Blossoms, which are nothing short of incredible. These bars are a great treat to make for the holidays.
Speaking of the time of year, I’m loving the colder weather we’ve been having in Dallas lately. It’s nice to be able to wear a sweatshirt for the first time in a long while!
How to make Peanut Butter Blossom Bars:
These bars are super easy to make. All you have to do is prepare the peanut butter cookie dough, spread it out in a 9×13-inch pan, toss it in the oven, and let it bake into one giant cookie.
When the pan of cookies comes out of the oven, you add the Kisses. The most difficult part of this recipe is trying to maintain even spacing between the Kisses… However, the arrangement does make it easy to cut into individual bars.
Because the pan of baked cookies is very hot, the Kisses will start to melt as soon as you add them to the pan. So after you’ve added all of the Kisses, go ahead and put that pan in the freezer to allow the quickly melting Kisses to set quickly. If you don’t have any room in your freezer for the pan, it’s okay to use the refrigerator instead. You really just need some chill time to set the chocolate.
I love the golden-brown color of these delicious peanut butter bars! Why is it that every cookie-turned-bar recipe tastes so unbelievably good??
These Peanut Butter Blossom Bars make the perfect snack or dessert. They’re great for kids because of the manageable portions, too!
My Mom always makes the classic Peanut Butter Blossom cookies as part of her massive holiday baking routine. I’ve convinced her that we should be making them into bars now since it’s so easy to make all of the cookies at once into bar form instead of cookies!
Here are a few more holiday cookie recipes you might like to try:
- Christmas Monster Cookies
- Peppermint Sandies
- Christmas Shortbread Cookies
- Eggnog Cookies
- Italian Christmas Cookies
These bars are phenomenal! It was great to try out a new twist on a classic favorite. I suggest you try them too. Enjoy!
Now for my update! I have been crazy busy lately with school and internship applications/interviews for next summer. It’s been quite the hectic semester! I’ve been cooking for my roommates frequently, with the favorites being steak, salmon, and pasta. They’ve actually gotten pretty good at preparing side dishes, which has been helpful. Now I’m headed straight into finals week, so the library is becoming my best friend.
I’m looking forward to going home to Arizona for Christmas in a couple of weeks! It’ll be nice to see the family for a while and catch up with friends. I’ll also be able to whip up a bunch of new recipes, so I’m excited to share all of that new content for you here.
Peanut Butter Blossom Bars
- ½ cup granulated white sugar
- ½ cup packed brown sugar
- ½ cup (1 stick) salted butter, at room temperature
- ½ cup creamy or chunky peanut butter
- 2 tablespoons milk
- 1 teaspoons vanilla extract
- 1¾ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 40 Hershey's Kisses, unwrapped
- Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray. Make room in your freezer to put the pan after baking.
- In a large bowl, use an electric mixer to combine the sugars with the butter and peanut butter. Add the milk and vanilla and blend well.
- Mix in the dry ingredients- flour, baking soda and salt.
- Press the cookie dough evenly into the bottom of the prepared pan. Bake 19 to 24 minutes, until the cookie dough is set and baked through.
- Press the kisses into the hot, baked cookie dough in 5 rows of 8. Place the pan in the freezer until the baked cookies are cold and the kisses are firm.
- Remove the pan from the freezer and cut into 40 bars. Keep in a sealed container (or cover the pan with plastic wrap), and serve within a few days. You can freeze these in a sealed container too- for up to 3 months.