Valentine Peanut Butter Cookie Bars
Let’s Get Personal for a Second (and Then Bake!)
Okay, so if you’ve ever been on dessert duty for Valentine’s Day and genuinely wondered if maybe store-bought was the way to go—well, I’m right there with you. A couple years back, I was meant to make some showstopper dessert for my kid’s school party, but between forgotten permission slips and losing my favorite spatula (which, naturally, I found hiding behind a bag of flour three days later), I just didn’t have the energy for heart-shaped anything. Then I remembered these peanut butter cookie bars—my family’s not-so-secret, not-so-perfect treat. Not fancy, but always a hit. And, honest to goodness, they’ve bailed me out more times than I can count… and that includes the time I dropped jelly on my sock mid-mixing. Anyway. If cookies and bars fell in love, this is what you’d get.
Why You’ll Love This (Trust Me, You Will)
I make these Valentine Peanut Butter Cookie Bars whenever I need something a bit (okay, a lot) more forgiving than cutout cookies. My family goes bananas for them because they’re so soft and peanut-buttery, and I think the pink and red candies on top make them feel festive even if the heart shapes are… well, imaginary at best. Plus, you can mix everything in one bowl, which means less washing up. Have you ever tried to do dishes in gloves because you ran out of sponges? I have. Wasn’t great.
The Ingredients (Substitutions Encouraged!)
- 1/2 cup unsalted butter, melted (honestly, I’ve used salted in a pinch—just skip the extra salt)
- 1 cup creamy peanut butter (crunchy works too if you like some bite, but my kids argue over it)
- 3/4 cup brown sugar, packed (sometimes I mix in a bit of white if I’m running low)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract (my gran insisted on Nielsen-Massey, but I’ll use whatever is handy, really)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour (I tried whole wheat once—honestly, a bit too dense for my liking)
- 3/4 cup Valentine-themed chocolate candies (think M&Ms, but I’ve used peanut butter chips with good results when I forgot to check the cupboard)
How to Make ‘Em (It’s Easier Than You Think)
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. If you don’t have parchment paper—neither do I, half the time—just grease well and cross your fingers.
- In a big bowl, mix melted butter, peanut butter, brown sugar, and white sugar. This is where I usually sneak a taste. I don’t recommend it, but I won’t judge you if you do.
- Whisk in eggs and vanilla until it’s smoother than you’d expect given how gloopy things look right now.
- Add salt and baking soda. Stir. Then dump in the flour, a cup at a time. Don’t panic if it looks too thick; that’s normal. If your arm gets tired, swap stirring duties with a friend or a helpful child (though my son’s version of “help” usually means eating the mix).
- Fold in about half the Valentine candies. The rest we’ll sprinkle on top later because it looks prettier that way—I mean, it’s as close as I get to arts and crafts.
- Spread the dough into your prepared pan. I just use the back of a spoon; you can even use clean hands if you’re feeling rustic.
- Scatter the remaining candies on top, pressing them in gently. Not too hard or it gets messy… don’t ask how I know that.
- Bake for 22-26 minutes. (Actually, I usually check at 20; my oven has a mind of its own.) The top should be golden and just set in the center. If it’s still a bit gooey in the middle, that’s better than overbaked in my opinion.
- Cool completely before slicing, or, if you’re impatient like me, just cut them after about 20 minutes. They might fall apart a bit, but it’s all part of the charm.
Notes I Learned the Hard Way
- If your peanut butter is super oily on top (the natural kind), stir it well first or your bars will be weirdly greasy. I learned this after my first batch basically turned into a slip-n-slide.
- Don’t try to double this recipe in a tiny pan. It will overflow. Ask my oven.
- I think these taste even better on day two—if you can keep them hidden from snackers.
Variations I’ve Tried (Some Worked, Some… Not So Much)
- Substitute almond butter for peanut butter—pretty tasty, a little earthier. But cashew butter? Not my fave, just saying.
- Mix in white chocolate chips. Kids love it, adults pretend it’s too sweet but somehow eat more anyway.
- I added freeze-dried raspberries on top once. Pretty color, but honestly, kind of chewy and no one asked for it again.
The Gear (and a Few Workarounds)
- A 9×13-inch baking pan (If you’ve only got an 8×8, the bars will just end up thicker—maybe bake a bit longer. Or don’t, if you like them super soft.)
- Mixing bowl (Honestly, I’ve made do with a stock pot before in a pinch!)
- Spatula or big spoon (even a clean hands job if you’re desperate or adventurous)
How Should I Store These (If There Are Any Left)
Tuck ‘em in an airtight container at room temp; they’re good for 3-4 days (though honestly, in my house they rarely see day two). You can freeze them, too, but I never get that far. They vanish faster than last year’s resolutions!
Serving ‘Em Up (The Fun Bit)
I usually plonk a big plate of these right in the middle of the table. But for Valentine’s, I’ve been known to cut them into little squares and wrap them up in wax paper for lunchbox treats. My mother-in-law swears by serving with a scoop of vanilla ice cream, which I’ll admit is downright indulgent. Sometimes, I eat one with coffee for breakfast (don’t tell my kids).
Pro Tips, Courtesy of My Goofs
- I once tried to cut these straight out of the oven—don’t do it unless you want a hot, crumbly mess (delicious, but not shareable).
- If you forget to add the baking soda, you’ll end up with tasty, but oddly flat, bars. Actually, it’s happened more than once.
- And don’t overbake! Dry peanut butter bars are like eating sweet sand. Well, maybe not that bad, but you get the idea.
Questions I’ve Actually Gotten (And My Real Answers)
- Can I use natural peanut butter?
- Yes, but make sure to stir it in the jar first. Otherwise it separates and you’ll end up with oily pools (ask me how I know!).
- Do I have to use Valentine candies?
- Heck no. That’s just for looks—use regular chocolate chips, sprinkles, whatever you dig up in the pantry.
- What if I don’t have a 9×13 pan?
- Use what you’ve got! Just know baking times might shift a bit. One mate made them in a round cake tin; they tasted great but looked odd… round cookie pie, why not?
- Can I leave out the eggs?
- Hmmm. I’ve only tried with eggs, but I’ve heard some folks swap with flax eggs. Results may vary—I’d say give it a go, but don’t hold me to it!
- Do they really taste better the next day?
- In my opinion, yes. They get a bit fudgier. But don’t wait just for that if you’re hungry now.
- Is it okay if the top cracks?
- Absolutely. That’s just showing off their home-baked charm. Wonky bakes taste best ’round here anyway!
And, oh—did I mention that these bars have basically kept me in family ‘favorite baker’ status when all else fails? So yeah, even if they end up a little rough around the edges, that’s half the fun.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips
- 1/2 cup Valentine candy-coated chocolates (such as M&M’s)
Instructions
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1Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease.
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2In a large bowl, beat the peanut butter, softened butter, brown sugar, and granulated sugar until creamy.
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3Add eggs and vanilla extract, mixing well until fully combined.
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4In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined.
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5Fold in the chocolate chips. Spread the dough evenly in the prepared baking pan and sprinkle Valentine candy-coated chocolates on top.
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6Bake for 22–25 minutes or until golden and set. Cool completely before cutting into bars.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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