Peanut Butter Bars

"My mom always makes these for the 4th of July, but they are good anytime! Perfect for potlucks, parties, and dessert trays. The baking time may vary due to altitude or humidity. Bars are ready when golden brown and toothpick comes out clean when inserted. Layers from bottom up: cookie bar, 1 cup peanut butter, chocolate frosting. Prep and cooking time do not account for cooling time."
photo by Hadice photo by Hadice
photo by Hadice
photo by Hadice photo by Hadice
Ready In:
1 large jelly roll




  • Cream butter, peanut butter, and sugars.
  • Add vanilla and eggs. Mix.
  • Add remaining ingredients and mix until you reach cookie dough consistency.
  • Press dough into a large, lightly-greased jelly roll pan.
  • Bake at 350F for approx 10 minutes or until lightly brown and firm.
  • Beat 1 cup of peanut butter and smooth over hot cake.
  • Cool completely.
  • To make frosting: beat first 4 ingredients together until smooth.
  • Alternately add evaporated milk and powered sugar until you reach your desired consistency and taste. You might find that you do not use all the milk or powdered sugar called for. Frosting should be fairly thick.
  • Frost cooled cake with chocolate frosting.
  • Cut into squares and enjoy!

Questions & Replies

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  1. Made this to bring to work and folks liked them a lot.<br/>Mine took a lot longer to bake than the recipe says - I wasn't sure how big a "jelly-roll" pan is supposed to be, so maybe my 9x13 made them thicker.
  2. These are delicious!! I used creamy peanut butter in the bars because I didn't have crunchy. They turned out fine, but would have been better if I'd followed the directions. They're still delicious, and this recipe makes a large pan of them.
  3. Ohhhh my Godddd, talk about delicious!! These are so good. Next time, though, I will probably make just a little less frosting--the more to be able to shovel into my mouth :P These are super good though.


<p>I have been married to my amazing husband for 8 wonderful years. We added a baby boy to the mix in March '08 with another just added March '10. We have two adorable rescue dogs, a chihuahua/min pin mix and a yorkie/westie mix. I have been an ovo-lacto vegetarian for 14 years. <br /> <br />After moving to our fourth state in a year, we have finally settled in Texas. I don't know how I like all the rain and the human-sized bugs, but we really enjoy the area we have chosen to live in. Being a vegetarian in this part of the country is HARD. No one quite gets it. <br /> <br />I love testing my zaar recipes on DH. When he loves something he exclaims, Where did you get this recipe?!? and of course, my answer is always the same. <br /> <br /><img src= alt= /> <br /> <br />My ratings system: <br />5***** <br /> I would glady serve this to guests, or make it and secretly eat it all by myself. <br />4**** <br /> Great recipe. Liked enough to print out and place in my permanent cookbook. <br />3*** <br /> Recipe not quite for me, but others might like it. Could be more to my liking with a few modifications. <br />2** <br /> Didn't like. Possible ingredient errors in recipe. Probably wouldn't use again. <br />1* <br /> Really didn't like. Would never use again. <br /> <br />#NOTE# <br />If I review any recipes containing meat, it is a recipe I prepared and DH reviewed. <br /> <br /><img src= alt= /> <br /> <br />Little Italy, San Diego <br /><img src= alt= /> <br /> <br /><img src= alt= /><img src= alt= /> <br /> <br /><img src= alt= /><img src= alt= /><img src= border=0 alt=Photobucket /> <br /> <br /><img src= alt= /><img src= alt= /> <br /> <br /><img src= alt= /> <br /> <br /><img src= alt= /> <br /> <br /><img src= alt= /> <br /> <br /><img src= alt= /></p>
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