Mrs. Field's Creamy Peanut Butter Chocolate Bars

These bars are built like a giant homemade Reese’s cup on a cookie crust, and they taste every bit as good as that sounds. Three layers: a baked butter cookie base, a thick creamy peanut butter filling, and milk chocolate on both sides of the peanut butter so every bite starts and ends with chocolate.

The cookie crust is crushed butter cookies mixed with melted butter, pressed flat, and baked for just 10 minutes. It firms up into a sturdy base that supports the weight of the filling without crumbling when you cut the bars. Think of it as a shortbread foundation.

The peanut butter layer is where this gets dangerously rich. Creamy peanut butter beaten with softened butter, powdered sugar, and vanilla becomes a smooth, fudge-like filling that spreads easily over the chilled first chocolate layer. The second pour of warm chocolate over the top seals everything in and gives the bars their polished, candy-counter finish.

Pro Tips

• Chill the first chocolate layer in the fridge until it’s firm before spreading the peanut butter filling. Warm chocolate and peanut butter will mix together instead of staying in distinct layers.
• Keep the remaining melted chocolate warm while the first layer chills. A double boiler on the lowest heat or a bowl over warm water works well.
• Let the bars chill a full hour before cutting. The chocolate needs to set completely or the layers slide apart.
• Cut with a sharp knife dipped in hot water for clean edges. The chocolate cracks if you saw through it cold.

Variations

• Dark chocolate version: Use dark or semi-sweet chocolate chips instead of milk chocolate for a less sweet, more intense bar.
• Crunchy peanut butter: Swap creamy for crunchy peanut butter and fold in ¼ cup of chopped roasted peanuts for extra texture.
• Salted finish: Sprinkle flaky sea salt over the top chocolate layer before it sets for a salted chocolate peanut butter bar.