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Peanut Butter Milk Bar Pie Bars

  • Author: Audrey

Ingredients

Peanut Butter Blondies

  • 5 tablespoons unsalted butter
  • 3/4 cup + 2 tablespoons packed light brown sugar
  • 1 egg plus 1 egg yolk
  • 2 tablespoons peanut butter
  • 1 teaspoon pure vanilla extract
  • heaping 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder

Peanut Butter Milk Bar Pie Filling

  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 tablespoon milk powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, melted, cooled slightly
  • 6 ½ tablespoons heavy whipping cream
  • 1/4 cup peanut butter
  • 2 egg yolks
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting

Instructions

  1. First, prepare the blondies: Place a rack in the center of the oven and preheat oven to 325 degrees F.  Grease a 9×9-inch baking pan, line the pan with parchment paper and grease the parchment paper as well.  This recipe can be easily doubled and baked in a 9×13-inch pan.
  2. In a medium saucepan, cook the butter over moderate heat until golden brown, about 5 minutes.  Remove from heat and transfer the melted butter to a large bowl.  Allow to cool for about 20 minutes before proceeding.
  3. To the large bowl with the butter, add the sugar, eggs and yolk, peanut butter, vanilla extract, and salt.  Whisk until smooth and well combined.  Add the flour and baking powder and stir with a wooden spoon.  The mixture will be thick.
  4. Spread the batter into the prepared baking pan. Bake for 10 to 15 minutes until beginning to set.
  5. While the blondies are in the oven, get started on the pie: Beat together the granulated sugar, brown sugar, milk powder, and salt with a paddle attachment at low speed.
  6. Add the melted butter and mix until all ingredients are wet. Scrape down the sides of the bowl.
  7. Mix in the heavy cream and vanilla and beat for 2 to 3 minutes until fully incorporated, scraping down the sides as needed.
  8. Keep the speed set to low as you add in the egg yolks and peanut butter. Mix this until the mixture is glossy, about 3 minutes.
  9. When the blondies hit the 10 minute mark, remove them from the oven and pour the filling on top of the blondie base.
  10. Place the bars back in the oven and bake for 15 minutes.
  11. Reduce the oven temperature to 325°F and bake for 15 more minutes. The filling should be fairly brown on top. It may still be a little jiggly. If it is very jiggly, give it 5 more minutes.
  12. Remove the bars from the oven and place the pie pan on a cooling rack and allow it to cool for 30 minutes. Then wrap it with tin foil and place it in the freezer for at least 2 hours, or overnight. Move the bars from the freezer to the fridge 1 hour before you are planning to serve it.
  13. Dust it with powdered sugar before serving.

Notes

A riff on my Peanut Butter Milk Bar Pie that’s a riff on the OG Milk Bar Pie

Find it online: http://www.thebatterthickens.com/peanut-butter-milk-bar-pie-bars/