Peanut Butter-Chocolate Revel Bars

No this is not a cooking or baking blog....this is just all I have for you today. Christmas pictures to follow soon; I hope! Instead you get super yummy, super rich, Peanut Butter-Chocolate Revel Bars. Enjoy.

Peanut Butter-Chocolate Revel Bars

Ingredients

Nonstick cooking spray
1 cup butter, softened
1&1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups creamy peanut butter
2 eggs
2 teaspoons vanilla
3 cups all-purpose flour
1&1/2 cups semisweet chocolate pieces
1 14 ounce can sweetened condensed milk
2 tablespoons creamy peanut butter or butter
2 teaspoons vanilla
1/2 cup chopped salted peanuts (optional)

1. Preheat oven to 350 degrees. Line a 9x13 baking pan with heavy foil, extending foil over edges of pan. Coat foil with cooking spray and set aside.

2. In an extra large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add brown sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in 2 cups of peanut butter, the eggs, and the 2 teaspoons of vanilla extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon stir in any remaining flour. Set dough aside.

3. For filling, in a medium saucepan combine chocolate pieces, sweetened condensed milk, and the 2 tablespoons of peanut butter. Cook over low heat until chocolate is melted, stirring occasionally. Remove from heat. Stir in 2 teaspoons of vanilla.

4. Remove 2 cups of dough; set aside. Press the remaining dough evenly onto the bottom of the prepared baking pan. Spread filling evenly over dough in pan. Drop spoonfuls of the remaining dough over the filling.

5. Bake for 30 to 35 minutes or until top is light brown. If desired sprinkle with peanuts (I think it gives the bar a nice finished look and a little crunch). Cool in pan on a wire rack. Using the edges of the foil, lift block of cookies out of pan. Place on cutting board; cut into bars. Makes 36 bars.

Storage: Layer bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for up to 3 months.

Loved this recipe! It was pretty easy and tasted great, however, it was very rich and I could only eat a half bar at a time...and that says a lot because I am a junk food kinda gal:)

source: 100 Best Cookies Better Homes and Gardens 2011