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Chewy Peanut Butter Pan Squares

With seven of us in our family, including two teenage boys, these peanut butter cookie bars never last long! It's hard to believe how simple these peanut butter bars without graham crackers are to prepare. —Deb DeChant, Milan, Ohio
  • Total Time
    Prep: 10 min. Bake: 30 min.
  • Makes
    2 dozen


  • 1/2 cup butter, cubed
  • 1/2 cup creamy peanut butter
  • 1-1/2 cups sugar
  • 1 cup all-purpose flour
  • 2 large eggs, room temperature, lightly beaten
  • 1 teaspoon vanilla extract


  • In a microwave-safe bowl, melt butter and peanut butter; stir until smooth. Combine sugar and flour; gradually add to butter mixture and mix well. Beat in eggs and vanilla.
  • Spread into a greased 13x9-in. baking pan. Bake at 350° until lightly browned and edges start to pull away from sides of pan, 28-32 minutes. Cool on a wire rack.

Test Kitchen Tips
  • Whole wheat pastry flour is ¬made from soft wheat, which contains less gluten than hard wheat, the ingredient in regular whole wheat flour. Pastry flour produces lighter, more tender and flaky biscuits, pie crusts and baked goods. If you need a sub, try a 50-50 mix of cake or all-purpose and whole wheat flours.
  • Can't resist a taste before the party begins? Cut the bars and arrange them on a plate. Your guests will never guess there's a piece missing.
  • Check out 45 excuses to eat more peanut butter.

  • Editor's Note
    Reduced-fat peanut butter is not recommended for this recipe.
    Nutrition Facts
    1 each: 139 calories, 7g fat (3g saturated fat), 28mg cholesterol, 69mg sodium, 18g carbohydrate (13g sugars, 0 fiber), 2g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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