Peanut Butter Chocolate Ganache Cookie Bars

Peanut butter and chocolate are a combination like no other. Although much more underrated, cookie bars and ganache are also an incredible combo… and when the two combos meet, one of our favorite desserts is created: peanut butter chocolate ganache cookie bars. 

There are two layers to these irresistible peanut butter cookie bars. The bottom layer is a soft peanut butter cookie bar. After the cookies are baked, they are topped with a salted dark chocolate ganache. To finish them off, we also add flakey sea salt. These layers take the classic combination of chocolate and peanut butter to the next level. 

RECIPE NOTES FOR PERFECT PEANUT BUTTER Chocolate ganache COOKIE BARS

• Creamy Peanut Butter: Creamy peanut butter is best for this recipe. A chunky peanut butter won’t create the same texture in the bars. 
• Cook Time: We like our peanut butter cookie bars on the underdone side so we bake them for closer to 25 minutes. This gives them a soft, chewy, moist interior. If you like them a little more done, like a cookie, increase the bake time slightly.
• Metal Pan: Metal pans conduct heat more than a glass pan so the bake time is lower. This is also what creates the perfect chewy, crisp edges on brownies and bars.  We prefer using a metal pan, but if a glass pan is used, increase the bake time.
• Dark Chocolate: We prefer dark chocolate to pair with the peanut butter cookie. For this particular ganache, we used a 70% dark chocolate disks and chopped them slightly.

Chocolate Ganache Peanut Butter Bar Ingredient Notes:

1. Butter: The recipe calls for room temperature butter, which means it should be soft to the touch but not melted. This helps the butter to cream more easily with the sugars and peanut butter. We use softened, salted butter.
2. Peanut Butter: Use a creamy peanut butter for this recipe. Natural peanut butter may not give the same consistency as the recipe was intended.
3. Sugar: The recipe calls for both granulated and dark brown sugar. The dark brown sugar adds moisture and depth of flavor. If you don’t have dark brown sugar, you can use light brown sugar as a substitute.
4. Flour: Use all-purpose flour for this recipe. You can use wither unbleached or bleached, but our preferred is an unbleached all-purpose flour.
5. Salt: The recipe calls for Diamond Kosher salt. If using Morton’s salt, reduce the amount by half.

Chocolate Ganache Peanut Butter Bar Steps

Step 1: Make the peanut butter bars:

1. Prepare the pan: Preheat the oven to 350°F. Spray an 9×13-inch baking pan with cooking spray or line with parchment paper.
2. Make the batter: In a stand mixer or with a hand mixer, cream the butter, peanut butter, and sugars for 2 minutes until fluffy. Add in the eggs and vanilla extract and mix on medium for 1 more minute. Add in the flour and salt and mix on low until just combined (~20 seconds).
3. Pour the batter into the prepared pan and smooth with a spatula to form an even layer.
4. Bake the bars: Bake for 25-30 minutes until the center is no longer jiggly but soft (note this bake time is for a 9×13 inch metal pan – if using a glass pan or smaller pan, the time will need to be increased).
5. Cool: After baking, let the bars cool to room temperature before topping with the ganache.

Step 2: Make the ganache:

1. To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set aside.
2. In a small pan over medium heat, heat cream and sugar until hot but just before boiling
3. Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth. Set aside for around 15 minutes until pourable but just warm. Pour the ganache over the room temperature peanut butter bars and let set in the fridge for ~1 hour until the top is set but not hard.

Chocolate Ganache Peanut Butter Bars FAQs

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Peanut Butter Chocolate Ganache Cookie Bars

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 12

Ingredients

Peanut Butter Bars:

• 1 cup butter room temperature 226 grams
• 1 cup creamy peanut butter 260 grams
• 1 cup granulated sugar 200 grams
• 1 cup dark brown sugar firmly packed 200 grams
• 2 eggs
• 2 teaspoon pure vanilla extract
• 2 cups all-purpose flour 240 grams
• 1 teaspoon salt diamond kosher ½ teaspoon if morton

Chocolate Ganache:

• 5 oz dark chocolate chopped
• 3 tablespoons butter 45 grams
• 1/2 cup sugar 100 grams
• 1/2 cup heavy cream 4 oz
• 2 teaspoons vanilla extract
• ¼ teaspoon diamond kosher salt 1/8 if morton
• Flaky sea salt for topping

Instructions

Peanut Butter Bars:

• Preheat the oven to 350°F. Spray an 9×13-inch baking pan with cooking spray or line with parchment paper
• On medium speed in a stand mixer or with a hand mixer, cream the butter, peanut butter and sugars for 2 minutes until fluffy
  
• Add in the eggs and vanilla extract and mix on medium for 1 more minute
• Add in the flour and salt and mix on low until just combined (~20 seconds)
  
• Pour the batter into the prepared pan and smooth with a spatula to form an even layer
  
• Bake for 25-30 minutes until the center is no longer jiggly but soft (note this bake time is for a 9×13 inch metal pan – if using a glass pan or smaller pan, the time will need to be increased)
  
• After baking, let them cool to room temperature before topping with the ganache

Chocolate Ganache:

• To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set aside
• In a small pan over medium heat, heat cream and sugar until hot but just before boiling
• Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth. Set aside for around 15 minutes until pourable but just warm
  
• Pour the ganache over the cooled cookie bars. Place in the fridge until the topping is just set (so that the bars can be cut but is not hard)
  
• Cut and top with flaky sea salt