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Peanut Butter Apple Bars

Buttery peanut butter bars studded with diced apples and finished with a sweet peanut butter glaze.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 24 bars

Ingredients

  • 1/2 cup unsalted butter 1 stick
  • 2 cups light brown sugar
  • 1/2 cup creamy peanut butter
  • 2 eggs large
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup apples diced, peel removed (about Granny Smith)
  • 1 1/2 cups powdered sugar sifted, for glaze
  • 1/4 cup milk for glaze
  • 1/4 cup creamy peanut butter for glaze
  • 1/2 teaspoon vanilla extract for glaze

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch pan and set aside.
  • In a saucepan over medium heat, melt the butter with the brown sugar, stirring constantly until smooth.
  • Remove the pan from heat and stir in 1/2 cup peanut butter until fully combined; set aside to cool slightly.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Beat the eggs into the cooled peanut butter mixture one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla.
  • Pour the wet mixture into the dry ingredients and stir until a smooth batter forms, then fold in the diced apples.
  • Spread the batter evenly in the prepared pan and bake for 30 minutes, or until the top is golden and edges are set.
  • Remove the bars from the oven and transfer the pan to a wire rack to cool while you make the glaze.
  • Whisk the sifted powdered sugar, 1/4 cup milk, 1/4 cup peanut butter, and 1/2 teaspoon vanilla together in a medium bowl until smooth.
  • Drizzle the glaze over the cooled bars, allow the glaze to set, then cut into 24 bars and serve.

Equipment

  • 9x13 inch Baking Pan
  • Saucepan
  • large mixing bowl
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Wire Rack
  • medium bowl

Notes

  • Use tart apples like Granny Smith for balance.
  • Sift powdered sugar for a lump-free glaze.
  • Cool bars completely before glazing for best results.