Chunky Chocolate Peanut Butter Blossom Bars

• Produce

  • 1/2 cup Peanuts, roasted salted

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 cup Chocolate chips, mini
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter, unsalted

• Other

  • 16 Hershey's kisses, unwrapped

Found on turniptheoven.com

Description

Ingredients

• 6 tablespoons unsalted butter, softened
• 3/4 cup sugar
• 1/2 cup creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup chopped roasted, salted peanuts
• 1/2 cup mini chocolate chips
• 16 Hersheys Kisses, unwrapped

Directions

• Position a rack in the middle of the oven and preheat the oven to 350ºF. Line a 8x8-inch square baking pan with foil and line the bottom with parchment. Spray the sides of the pan with nonstick spray. Dust with flour and tap out the excess. Combine the butter and sugar in a large bowl and beat with an electric mixer until light and fluffy, about 2 minutes. Beat in the peanut butter. Beat in the eggs one at a time. Beat in the vanilla. Add the flour, salt, baking powder, and baking soda and beat just until combined. Stir in the peanuts and chocolate chips with a wooden spoon. Spread the batter into the prepared pan and bake until just set and a toothpick inserted in the center comes out with a few moist crumbs attached, 40 to 45 minutes. Cool the bars for 5 minutes. Press the Hersheys Kisses into the surface of the bars, spacing them evenly, in 4 rows of 4. Transfer the pan to the refrigerator and cool for 30 minutes to 1 hour, until the Kisses are set. Cut the bars into squares. Bars will keep, stored in an airtight container at room temperature, for up to 3 days.