“In 'Heirloom Baking with the Brass Sisters'”
24 bars

Ingredients Nutrition


  1. Position the oven rack in the middle position; preheat oven to 375°; line a 9 x 13 inch jelly roll pan with foil, shiny side up; coat the foil with butter or vegetable spray.
  2. Sift the flour, baking powder, and salt together.
  3. Cream butter and brown sugar in the bowl of a standing mixer fitted with the paddle attachment.
  4. Add in sour cream, vanilla, and eggs and beat until smooth.
  5. Add sifted dry ingredients and combine.
  6. Divide the batter in half.
  7. Add peanut butter to half of batter and chocolate chips to other half; mix in thoroughly.
  8. Spread chocolate batter in pan using the offset spatula (layer will be very thin).
  9. Gently spread the peanut butter batter on top.
  10. Bake 18 minutes or until a pick comes out clean.
  11. Topping: remove pan from oven; place on a rack, and sprinkle chocolate chips over the top.
  12. Allow 5 minutes for chocolate chips to soften and melt.
  13. Spread chocolate with a spatula.
  14. Cool on rack 20 minutes more and then refrigerate 1 hour, or until cold and firm.
  15. Cut into squares or triangles while cold.
  16. Store between sheets of wax paper in a covered tin in the refrigerator.

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