Grandma Evelyn’s Peanut Butter Bar Cookies

I can still picture it: the worn, floral-patterned tablecloth, the scent of peanut butter and chocolate mingling in the air, and my grandma Evelyn’s hands, dusted with flour, carefully cutting squares of these glorious bar cookies. They weren’t fancy, but they were perfect – a comforting, chewy hug in every bite. She’d always let me lick the bowl (much to my mother’s dismay!), and those sweet, peanut buttery memories are forever etched in my heart. Now, I make them for my own family, hoping to pass down a little bit of that love and warmth.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 16-20
• Yield: One 9×9 or 9×13 pan of bars
• Dietary Type: Not specified

Ingredients

• 1 cup brown sugar
• 1/2 cup shortening
• 1/2 cup peanut butter (creamy or chunky, your preference!)
• 1 egg
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 cup oatmeal (old-fashioned or quick-cooking)
• 1 pinch salt
• 12 ounces chocolate chips (semi-sweet or milk chocolate)

Equipment Needed

• 9×9 inch square baking pan or 9×13 inch rectangular baking pan
• Mixing bowl
• Measuring cups and spoons
• Oven
• Cooling rack

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a large mixing bowl, combine the brown sugar, shortening, and peanut butter. Mix thoroughly until the mixture is well combined and creamy. A handheld mixer or stand mixer can be used, but it can easily be done by hand.
3. Add the egg to the peanut butter mixture and continue to mix until fully incorporated.
4. In the same bowl, add the flour, baking soda, oatmeal, and salt.
5. Mix all of the ingredients together until just combined. Be careful not to overmix. The dough will be thick.
6. Stir in the chocolate chips. Make sure that the chocolate chips are evenly distributed throughout the batter.
7. Lightly grease either a 9×9 inch square baking pan or a 9×13 inch rectangular baking pan. For thicker bars, use the 9×9 inch pan. For thinner bars, use the 9×13 inch pan.
8. Press the cookie dough evenly into the prepared baking pan. The dough is quite thick, so you might find it easiest to use your hands, or the back of a spoon to spread it evenly.
9. Bake in the preheated oven for 25 minutes, or until the edges are golden brown. The center should be set, but still slightly soft.
10. Remove from oven and let cool completely in the pan before cutting into bars. Place on a wire rack to cool for accelerated cooling, if desired.

Expert Tips & Tricks

• Peanut Butter Power: Experiment with different types of peanut butter! Crunchy peanut butter adds a delightful texture, while natural peanut butter will give a slightly different (and arguably healthier) flavor profile. Be aware that natural peanut butter may make the bars slightly more crumbly, so you may need to add a tablespoon or two of flour to compensate.
• Melting Chocolate on Top: For a richer, more decadent treat, melt additional chocolate chips with a teaspoon of shortening or coconut oil. Once the bars have cooled slightly, drizzle the melted chocolate over the top.
• Don’t Overbake: Overbaking these bars will result in a dry, crumbly texture. Check for doneness at the 23-minute mark. The edges should be golden brown, and the center should be just set. They will continue to firm up as they cool.
• Pan Prep is Key: While a greased pan works fine, lining the pan with parchment paper will make removing the bars incredibly easy. Simply lift the edges of the parchment paper to lift the entire slab of cookies out of the pan.
• Cookie Dough Hack: If you are in a time crunch, the dough can be made ahead and stored in the refrigerator for up to 2 days before baking. Let it sit at room temperature for 30 minutes before pressing it into the pan.

Serving & Storage Suggestions

These peanut butter bar cookies are fantastic served warm or at room temperature. A scoop of vanilla ice cream or a glass of cold milk complements them perfectly.

Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap individual bars tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving. You can also gently reheat them in the microwave for a few seconds to restore their warm, gooey goodness.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	18g	28%
Saturated Fat	7g	35%
Cholesterol	25mg	8%
Sodium	150mg	7%
Total Carbohydrate	38g	13%
Dietary Fiber	2g	8%
Sugars	25g	–
Protein	5g	10%

Variations & Substitutions

• Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular flour. Be sure to check the label to ensure it contains xanthan gum or add it separately to prevent the bars from being too crumbly.
• Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken). Ensure your chocolate chips are dairy-free.
• Nut-Free: Sunflower seed butter can be used as a substitute for peanut butter, making this a great option for those with peanut allergies.
• Add-Ins: Get creative with your add-ins! Try chopped nuts (peanuts, walnuts, or pecans), dried cranberries, butterscotch chips, or even mini marshmallows.
• Chocolate Swirl: Before baking, melt 2 ounces of white chocolate and swirl it artfully across the top of the dough for a beautiful and delicious effect.

FAQs (Frequently Asked Questions)

Q: Can I use natural peanut butter in this recipe?
A: Yes, you can. However, natural peanut butter tends to be oilier, so you may need to add an extra tablespoon or two of flour to the dough to achieve the right consistency.

Q: Can I make these bars ahead of time?
A: Absolutely! These bars are perfect for making ahead. Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Q: My bars are too crumbly. What did I do wrong?
A: Overbaking or using too much flour can cause crumbly bars. Make sure to measure your flour accurately and check for doneness at the 23-minute mark.

Q: Can I use a different type of chocolate?
A: Of course! Feel free to experiment with different types of chocolate chips, such as milk chocolate, dark chocolate, or even white chocolate.

Q: What is shortening? Can I substitute it?
A: Shortening is a type of solid vegetable fat. It is often used in baking for its ability to create a tender, flaky texture. It can be substituted with butter (same quantity), but this will alter the flavor slightly.

Final Thoughts

Grandma Evelyn’s Peanut Butter Bar Cookies are more than just a recipe; they’re a taste of home, a sweet reminder of simple joys, and a legacy of love passed down through generations. I encourage you to give this recipe a try and create your own memories with it. Feel free to adapt it to your liking, share it with your loved ones, and let me know what you think! Maybe even serve them with a scoop of vanilla ice cream like my grandma used to do. Happy baking!