Peanut Butter Brownie Crumble Bars

PB Brownie Crumble Bars

I have a tough time fixing desserts, since we never find it probable to demonstrate accurately how vehement we am about all of a layers and reduction and degrees of sin.

Like this winner: there’s a peanut butter cookie layer, that on a possess would be gratifying as a final dish on genocide row.  But afterwards there’s a chocolate frosting layer.  And afterwards a tip covering of a World’s Greatest Fudge Brownie, all crumbled adult into a disaster of chocolatey wish and need.  How do we name this?  Peanut Butter Cookie Chocolate Frosting Fudge Brownie Crumble bars?

As it landed, we skipped a anxiety to a chocolate frosting in a title.  Think of it as a small reward that we didn’t design after a existent pretension lured we in.

Adapted from my World’s Greatest Fudge Brownie Classic PB Cookie recipes…


1/2 cup peanut butter

1/4 cup shortening

1/4 cup butter, room temperature

1/2 cup granulated sugar

1/2 cup packaged brownish-red sugar

1 egg

1/2 teaspoon vanilla

1 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt


1 1/2 cups confectioners’ sugar

1/4 crater and 2 tablespoons unsweetened cocoa powder

1/4 crater pickled butter (1/2 stick), softened to hardly room temperature

1 1/2 – 2 tablespoons complicated cream

1/2 teaspoon vanilla


4 ounces chopped unsweetened chocolate (the improved a chocolate, a improved a brownie)

3/4 crater unsalted butter

2 cups sugar

2 1/2 teaspoons genuine vanilla (use a genuine stuff)

3 easily beaten eggs

1 crater flour

1 1/2 teaspoons salt

Optional: 1 tablespoon present espresso powder

Optional: 1 crater easily toasted nuts /or chocolate chips

    1. Preheat oven to 375º and grease a foil-lined 9 x 13? baking pan.
    2. In a vast bowl, mix peanut butter, shortening, butter, sugars, egg and vanilla.
    3. In a middle bowl, drive together remaining reduction and supplement to soppy reduction until incorporated.
    4. Spread uniformly into prepared pan, and bake for 23 -25 minutes, until light golden brown.  Cool on a handle shelve and set aside.
    1. In a vast bowl, differentiate confectioners’ sugarine and cocoa powder together.
    2. In a apart vast bowl, cream butter with approximately half of sugar-cocoa reduction until good combined.  Add remaining sugar-cocoa and a tablespoon of cream, violence until smooth.  Beat in vanilla until fluffy.  (Add some-more cream or confectioners’ sugarine until correct swelling coherence is achieved.)  Spread evenly on tip of PB bottom and set aside.
    1. Preheat oven to 350° and douse a 9 x 13? foil-lined pan.
    2. Melt chocolate butter in x-ray for 2:15 mins and stir.
    3. Stir in sugar, afterwards vanilla, afterwards eggs, afterwards salt, espresso powder (optional) flour.
    4. Stir in nuts /or chocolate chips if we so desire.
    5. Pour into prepared vessel and bake for 27 – 29 mins (until core is only set).
    6. Cool completely* and afterwards beat in food processor until crumbly.
    7. Sprinkle spirit crumbles over bars and press kindly into frosting to assistance adhere.


  • I suggest we make this dessert in this order: brownies (freeze until prepared to use), PB base, afterwards frosting while watchful for PB bars to cold down. 
  • Bake a PB bars longer if we like them crispy, and for reduction time if we like them gooier.
  • Want some-more spirit baking tips?  Check out a strange post here.
  • Freeze brownies before food estimate them- that approach they will pulp better.  I find that uninformed brownies only spin to plod in a food processor.  Tasty muck.
  • Lazy?  Buy store-bought frosting.  I won’t tell.
  • Freeze-friendly?  You bet.  Just hang tightly.
  • Enjoy!


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