Description
Peanut butter cookie base topped with chocolate chips and peanut butter cups, a dessert for all my fellow peanut butter lovers!
Ingredients
- 1 Tablespoon Flaxseed Meal
- 3 Tablespoons Water
- 6 Tablespoons Vegan Butter, Melted
- ¾ cups Creamy Peanut Butter, Divided
- ¼ cups Granulated Sugar
- ½ cups Brown Sugar
- 1-½ teaspoon Vanilla Extract
- 2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cornstarch
- 1 cup Vegan Chocolate Chips, Divided
- 1 cup Vegan Mini Peanut Butter Cups, Chopped, Divided
Preparation
Preheat oven to 350℉.
Mix flax and water and let sit 5–7 minutes until thickened.
Mix melted butter and 1/2 cup of the peanut butter. Add sugars and beat about 5 minutes until smooth and creamy. Add vanilla and flaxseed mixture.
Sift flour, baking soda, and cornstarch. Add sifted dry ingredients to the bowl and mix until just combined. Carefully fold in half of the chocolate chips and chopped peanut butter cups.
Pour the mixture into a parchment-lined 8-inch square pan. Press the mixture lightly into the pan (it’ll be very crumbly!). Pour the remaining chocolate chips and peanut butter cups over the top and gently press into the dough.
Bake for 20–25 minutes until edges are golden brown. It’s done when it’s just slightly undercooked, like a brownie. It’ll continue to cook a small amount once removed from the oven. If you stick a toothpick in the center and wet crumbs stick to the toothpick, it’s perfect!
Let cool for 10 minutes.
Add remaining peanut butter to a microwave-safe bowl and microwave about 15 seconds. You want the peanut butter slightly runny, but not melted. Drizzle the warm peanut butter over the bars.
