I made a dessert this week and the first thing my wife said was “those look a lot like what you made last week!” She was referring to the sour cream chocolate chip pudding bars from last week. Rachel was right, these bars do look similar to the ones I made last week but the similarities end at looks. This bar is choc full of peanut butter flavor, whereas last week’s were not. And this recipe is called a “cake bar” for a reason. Whereas last week’s had the chewy density of a brownie, this bar is lighter and airier like a cake. Yum. I’m a big fan of anything with peanut butter so this easy “stir n bake” bar was right up my wheelhouse.
Related Recipe: Brown sugar chewies
By the way, I couldn’t really taste the maple flavor. The Amish in this area of New York use pure maple syrup as a sweetener often in place of sugar. If I had to do it over again I might have added a little bit more maple syrup to my batter.
Serves: 2 dozen
- ⅔ cup butter, softened
- 2 tablespoons pure maple syrup
- 1 cup sugar
- 4 eggs
- 2 cups all-purpose flour
- 1 /2 teaspoons salt
- 2 /3 cup peanut butter
- 1 cup packaged brown sugar
- 2 teaspoons vanilla
- 2 teaspoons baking power
- 1 package (11½ ounces) milk chocolate chips
- In a large bowl, cream the butter, peanut butter,maple syrup, and sugars
- Add eggs one at a time beating well after each addition.
- Beat in vanilla.
- Combine flour, baking power and salt.
- Gradually add to creamed mixture.
- Stir in chocolate cups.
- Spread into greased 9X13 pan.
- Bake at 350 for 45 minutes.
- Cut into bars
This recipes comes to us from the Conewango Valley of New York where maple is king. I used a crunchy peanut butter for the recipe and thought it tasted just fine, but you can use creamy if you prefer.