Peanut butter cup lovers, prepare to be very happy. And when I say “happy,” I mean thrilled. Excited beyond the bounds of belief.
You all know that I have a passion for bar cookies, and I have an equally great passion for chocolate and peanut butter. In my world, no snack beats a Reese’s peanut butter cup. In fact, the absence of PB cups in life is a really good reason to never give up on sugar.
These are dense, chewy, peanut buttery, and flourless. That’s right. Why do you need flour when these bar cookies are decked out with enough peanut butter cup goodness to satisfy even the biggest fanatic?
To put this in perspective, my son ate these. One of my favorite bloggers in the whole universe, Dorothy, has a category for food her husband actually ate. I should institute a similar category for my own son, because he usually turns his nose up at my baked goods and opts to eat rice cakes instead. No, I am not kidding.
He ate these yesterday, and then he had seconds, and then he asked for more later in the day. #success #victoryismine
Of course, he needed some extra TLC after a particularly violent fight with his little sister. Here’s how it went down:
Boy: (screeching at top volume)
Me: What happened?!
Boy: (exhibiting red arm) She pinched me!
Girl: (also crying at top volume) No!
Me: (to Girl) Why are you crying?
Girl: It was sort of an accident!
She maintained that injuring her brother was “sort of” an accident and I never got more details. So I “sort of” punished her by sending her to her room in floods of tears while my son nursed his arm and talked me into giving him more of these bars.
On my trip to Hershey’s Chocolate World a year ago, I learned the secret to baking with peanut butter cups by observing their baked goods and methodology. In my field, that’s the best kind of research. Anyway, I noticed that they use the snack-sized (i.e. regular-sized) Reese’s in their baked goods, which makes so much sense. It packs a more powerful PB punch. So now I try to use them when I can.
The cookie base is simple: peanut butter, egg, sugar, baking soda, salt and vanilla. The baking soda and egg help these bars to rise, and the absence of flour makes the texture super dense and chewy. These are perfection.
If you’re a peanut butter fan, these bars are for you. No Reese’s addict can resist!
Flourless Reese’s Cookie Bars
1 cup creamy peanut butter (don't use natural)
3/4 cup firmly packed light brown sugar
1/4 cup sugar
2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
12-14 snack-sized Reese's peanut butter cups
- Preheat the oven to 350. Line an 8-inch square pan with foil and coat with cooking spray. Set aside.
- In a large bowl, combine all of the ingredients (except the peanut butter cups). The mixture will be thick and sticky.
- Using a spatula, press the mixture evenly into the prepared pan. At even intervals, press the peanut butter cups in rows over the surface of the bars.
- Bake for 25-30 minutes until golden brown. Cool completely.
- Cut into squares. Store in an airtight container.