Ingredients:
10 tablespoons butter room temperature, divided
1 1/2 cups brown sugar
1 3/4 cups powdered sugar
1 1/2 cups peanut butter
1 cup semi-sweet chocolate chips or milk chocolate chips
Instructions:
ðŸŒLine an 8-inch or 9-inch square baking pan with a foil sling for easy cleanup and coat with nonstick spray.
ðŸŒIn a large bowl, cream 5 tablespoons butter, brown sugar, and powdered sugar until smooth. Stir in peanut butter. Mix well and press into prepared pan.
ðŸŒIn a small, microwave-safe bowl, heat chocolate chips and remaining 5 tablespoons butter for 1 minute.
ðŸŒStir carefully and continue to microwave in 30-second increments until smooth, stirring after each increment. Pour over peanut butter filling and spread evenly.
ðŸŒChill until completely firm, at least 3 hours or overnight. Let stand 10 minutes at room temperature before serving. Store leftovers in the refrigerator.
Notes
Foil sling: Lining the pan with aluminum foil is optional. In theory this should make it easier to extract the bars from the pan, but I didn't have any trouble when I made and photographed the bars above for this post. So, you can still get clean edges without the foil.
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