Peanut Butter Mud Bars are a fantastic combination of all things chocolate and peanut butter!

Peanut Butter Mud Bars on a white plate

I’ve been re-visiting some of my favorite cookbooks lately. I don’t have a vast collection, but it’s large enough that some get a little lost occasionally. The positive side to that is that when you find a formerly lost one, it’s a bit like getting a new cookbook… for free!

I happened upon this Peanut Butter Mud Bars recipe while re-discovering The Buttercup Bakeshop Cookbook. Of course, it had me at peanut butter. Then, I read the description that stated that these are a favorite at the bakery. With that kind of endorsement, I started rounding up ingredients. Luckily, these are all ingredients that most of us probably have in our pantries all the time.

Peanut Butter Mud Bars served on a white plate

There are a lot of flavors at work here – peanut butter, chocolate, brown sugar, white chocolate, pecans. But, somehow it’s not overkill. Everything plays quite well together. Honestly, I didn’t really taste the pecans. They do add some crunch, but I also think that peanuts or crunchy peanut butter would do the same thing. I certainly never avoid pecan usage in my baking, so I was glad to use them and probably would again.

I actually made these twice within just a few days. They are really that good. I added a few more chips on top, mostly for aesthetic purposes. Although, I’ll certainly not complain about a little extra chocolate when given the opportunity.

Find more bar recipes in the Recipe Index.

Yield: 24 2-inch squares

Peanut Butter Mud Bars

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Peanut butter and chocolate lovers will adore these Peanut Butter Mud Bars!

Peanut Butter Mud Bars on a white plate

  • 1 cup (240g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) firmly packed light brown sugar
  • 1/2 cup (127g) creamy peanut butter
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (127g) + 2 tablespoons chocolate chips, divided
  • 1/4 cup (42g) + 2 tablespoons white chocolate chips (or vanilla chips), divided
  • 1/2 cup (83g) + 2 tablespoons peanut butter chips, divided
  • 1/4 cup (42g) coarsely chopped pecans

Instructions

  1. Preheat oven to 325°F. Grease and lightly flour a 9″x 13″ baking pan.
  2. Whisk together the flour, baking soda, and salt. Set aside.
  3. Using an electric mixer on low speed, beat the butter and brown sugar until fluffy (about 2-3 minutes). Add the peanut butter and beat well. Mix in the egg and vanilla.
  4. Reduce mixer speed to low. Gradually add the dry ingredients and mix well. Stir in 1/2 cup chocolate chips, 1/4 cup white chocolate chips, 1/4 cup peanut butter chips, and pecans.
  5. Spread the mixture evenly into the prepared pan. Bake 25-30 minutes, or until lightly browned.
  6. Remove from the oven and sprinkle 1/4 cup chocolate chips and 1/4 cup peanut butter chips on top of the bars. Allow to sit for 1-2 minutes. Using a spatula, smooth out the chips as they begin to melt.
  7. Cool for 20 minutes. Sprinkle with the remaining 2 tablespoons each chocolate chips, white chocolate chips, and peanut butter chips. Cool completely before cutting into bars.

Notes

Recipe slightly adapted from The Buttercup Bake Shop Cookbook.

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    15 Comments on “Peanut Butter Mud Bars”

  1. you always have the best bars/brownies/blondies/etc these ones look really decadent

  2. oh man…..these are going to be made tomorrow!!!! thank you so much!!!

  3. Mmmm these would go in an instant in my house!

  4. oh dear….i would love to make these, but am pretty sure i would end up eating every bit myself and not sharing ๐Ÿ™‚ i’ve seen lots of bars, but not any like these….these will definitely be added to my baking bucket list!

  5. Mmmmmmm, I can see why you made them twice. They look so tasty and naughty!

  6. Hi,
    First time at your blog and amazing recipes and photos.

    These pb bars are delicious, to bad i cannot find the pb chips (here in Portugal they don’t sell it!).

    Kisses,
    Rita

  7. I can’t believe these – they are absolutely the ultimate indulgence ๐Ÿ˜€

  8. I like using pecans and crunchy peanut butter.

  9. I’m with Morgan these are definitely going on my Foodie wishlist. This is my first time on your site but I’m definitely adding you to my Google reader! Your pictures are so beautiful by the way…

  10. Hey! I’ve been reading your blog and have been really enjoying it, I tried making these just now! They’re out of the oven and look really good, I haven’t cut them quite yet. Thanks so much!

  11. Wow, those look absolutely amazing! I pinned it so I can make them soon!

  12. these sound yummy! might try to make them with almond butter

  13. Hmmmm – these almost look too good to eat. Emphasis on almost ๐Ÿ˜‰

  14. Okay so I made these again when I had bought Reese chips and I also got extra crunchy peanut butter, and they’re amazing! I also meant to cook them a tad less cause I felt like they were coming out a little dry and I wanted creamy, but I forgot about them again and so they were still golden brown. I will do a third attempt and try to keep a better eye on them.

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