The following “CHEW THIS!” column originally appeared a in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

School Lunch Peanut Butter Bars

I am for certain for the first person to ever make these but I may be the first people to have so many recipes that involve three things. What are they? Chocolate, peanut butter and bars. On my website, I have crust for some bars made with pretzels and then at the end you top them with mini pretzels. I also have variations of the bars containing graham crackers, almonds and things of that nature. Are you a purist? Well, this combination of classic chocolate and peanut butter will blow your socks off.

The “bars” for this one, or the “base” is a little different than some of the recipes you probably have witnessed before. The bar part here is almost liked thicker crust, which is-essential to get the flavors and textures right for this bar. You can cut them in any size you want and these will still be delicious! 

 School Lunch Peanut Butter Bars

For the bars…

1 stick unsalted butter, soft
3/4 cup light brown sugar, packed
3/4 cup white granulated sugar
3/4 cup smooth peanut butter
2 large eggs
1 tablespoon pure vanilla extract
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups white all-purpose flour
1 1/2 cups quick cooking oats

For the filling…

3/4 cup smooth peanut butter

For the icing…

1 stick unsalted butter
1/4 cup whole milk
2 tablespoons unsweetened cocoa powder
2 teaspoons pure vanilla extract
3 1/2 cups powdered sugar

Start by preheating your oven to 350 degrees F. Spray a jelly roll pan with non-stick spray containing flour.

In a large bowl combine the softened unsalted butter with the packed light brown sugar, white granulated sugar, smooth peanut butter, large eggs and pure vanilla extract until light in color and fluffy in texture.

Beat in the salt and baking soda.

Beat in the white all-purpose flour.

Beat in the quick cooking oats.

Spread mixture in prepared pan and smooth out the top.

Bake in preheated oven for 20 minutes

Remove and allow to cool slightly. Top with 3/4 additional cup of smooth peanut butater and smooth out evenly over the top.

Make the icing by melting the unsalted butter over medium heat in a medium pot. Add in the whole milk and unsweetened cocoa powder. Bring just to a boil and turn off the heat. Add in the pure vanilla extract and powdered sugar.

Pour the icing over the top of the bars and smooth out, quickly and evenly.

Allow to cool slightly.

Cut and enjoy.

Ask and Answer: People are wondering if I have developed a recipe for the popular Dubai chocolate combination yet. Actually, yes! Stay tuned to see what it is.