These Peanut Butter Shortbread Bars are a dreamy blend of rich, buttery shortbread and creamy peanut butter, topped with a luscious chocolate glaze. Each bite offers a perfect balance of crunchy, crumbly texture and smooth, melt-in-your-mouth decadence.
With just 55 minutes from start to finish, they’re an effortless treat that feels indulgent yet approachable. The nutty aroma alone will have your kitchen smelling like a cozy bakery, while the sweet, salty flavors keep you reaching for just one more square.
Packed with 8g of protein per serving, these bars are surprisingly satisfying, making them a guilt-free snack or dessert. The hint of vanilla enhances the peanut butter’s richness, while the chocolate adds a glossy, irresistible finish. Whether you’re sharing with friends or savoring solo, these bars are a crowd-pleaser that’s as easy to make as it is to enjoy. Perfect for any occasion, they’re a little slice of happiness in every bite.
Ingredients for Peanut Butter Shortbread Bars
- Shortbread Crust:
- 1 cup (226 g) unsalted butter, softened
- ⅓ cup (70 g) sugar
- ⅓ cup (70 g) light brown sugar, tightly packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- ½ teaspoon salt
- 2 ¼ cups (260 g) all-purpose flour
- Peanut Butter Fudge:
- 2 cups (475 g) creamy peanut butter
- ½ cup (113 g) butter, cut into about 8 pieces
- 1 teaspoon vanilla extract
- 2 ¼ cups (260 g) powdered sugar
- 1 Tablespoon (15 ml) milk (plus extra if needed)
- Chocolate Ganache:
- 2 cups (340 g) semisweet chocolate chips
- ½ cup (120 ml) heavy cream
- ½ teaspoon vanilla extract
- Sea salt, for sprinkling
Step-by-Step Instructions
- Prepare the Shortbread Crust:
- Preheat oven to 350°F (177°C). Line a 13×9 baking pan with parchment paper.
- Using an electric mixer, beat butter and sugars until well creamed (about 30 seconds).
- Add egg yolk and vanilla extract, mixing until well combined. Scrape down the sides of the bowl as needed.
- Gradually add flour (about ½ cup at a time). Halfway through, sprinkle in salt while mixing. Do not over-beat; the dough should be slightly crumbly.
- Press dough evenly into the prepared pan. Use wax paper to smooth the surface if needed.
- Bake for 20-25 minutes, until edges are lightly golden brown. Cool completely before adding the next layer.
- Make the Peanut Butter Fudge:
- Combine peanut butter and butter in a heatproof bowl. Microwave in 15-second increments, stirring between each, until butter is melted.
- Stir in vanilla extract.
- Gradually add powdered sugar, mixing until combined. Add milk and stir until the mixture is fudgy but spreadable. Adjust consistency with extra milk or powdered sugar if needed.
- Drop spoonfuls of the fudge over the cooled shortbread crust and spread evenly with a knife.
- Prepare the Chocolate Ganache:
- Combine chocolate chips and heavy cream in a small saucepan over medium heat. Stir frequently until melted and smooth.
- Remove from heat and stir in vanilla extract. Let cool for 15 minutes.
- Spread ganache evenly over the peanut butter fudge layer. Sprinkle with sea salt.
- Refrigerate for 30 minutes to allow the chocolate to harden before cutting and serving.
Storage and Serving Tips for Perfect Bars
Store your Peanut Butter Shortbread Bars in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them in a single layer for up to 2 months. Let them come to room temperature before serving for the best texture. These bars are perfect for parties, potlucks, or as a sweet treat with coffee or tea.
Easy Variations to Customize Your Bars
Swap the creamy peanut butter for crunchy for added texture, or use dark chocolate chips for a richer ganache. For a nut-free version, try sunflower seed butter instead of peanut butter. You can also sprinkle chopped peanuts or crushed pretzels on top of the chocolate layer for extra crunch and flavor.
Time-Saving Tips for Busy Bakers
To save time, prepare the shortbread layer a day ahead and store it covered at room temperature. Use a stand mixer for the shortbread dough to make creaming the butter and sugars quicker. For the peanut butter fudge, microwave the mixture in short bursts to avoid overheating and ensure smooth blending.
Essential Equipment for Success
You’ll need a 13×9 baking pan, parchment paper, and an electric mixer for this recipe. A silicone spatula is handy for spreading the peanut butter fudge and chocolate ganache evenly. For precise measurements, use a kitchen scale for ingredients like flour and powdered sugar.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt in the shortbread layer by half.
Why is my fudge too stiff?
Add milk, 1 teaspoon at a time, until it’s spreadable.
Can I skip the sea salt?
Absolutely, but it adds a delightful contrast to the sweetness. Enjoy experimenting with this versatile recipe!
Peanut Butter Shortbread Bars
Ingredients
Shortbread Crust
- 1 cup unsalted butter softened
- ⅓ cup sugar
- ⅓ cup light brown sugar tightly packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour
Peanut Butter Fudge
- 2 cups creamy peanut butter
- ½ cup butter cut into about 8 pieces
- 1 teaspoon vanilla extract
- 2 ¼ cups powdered sugar
- 1 Tablespoon milk
Chocolate Ganache
- 2 cups semisweet chocolate chips
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- sea salt for sprinkling
Instructions
- Shortbread Layer
- Preheat oven to 350F (177C) and line a 13×9 baking pan with parchment paper.
- Using an electric mixer, beat butter and sugars until well creamed, about 30 seconds.
- Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
- Add flour gradually (about ½ cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.
- Don’t over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.
- Drop dough over prepared pan and gently, evenly, press dough into the bottom of the pan. To make it easier, I usually lay a piece of wax paper over the dough and use the palm of my hand to smooth the surface (and then discard wax paper).
- Bake on 350F (177C) for 20-25 minutes — edges should be lightly golden brown.
- Allow to cool completely before adding peanut butter fudge
- Peanut Butter Fudge
- Combine peanut butter and butter in large heat proof bowl and microwave at 15-second increments (stirring between each) until butter is completely melted.
- Stir in vanilla extract.
- Gradually stir in powdered sugar.
- Add milk and stir well. Mixture should be fudgy enough that you can mold pieces into a ball, but not too stiff that you won’t be able to spread it over the brownies (feel free to add additional milk, 1 teaspoon at a time, if mixture is too stiff, or more powdered sugar, 1 Tablespoon at a time if mixture is too soft).
- Drop peanut butter mixture by heaping spoonfuls over the cooled brownies and use a knife to gently spread until the shortbread layer is evenly covered with a thick layer of fudge.
- Chocolate Topping
- Combine chocolate chips and heavy cream in a small saucepan over medium heat.
- Stir frequently until chocolate is melted and mixture is smooth.
- Remove from heat and stir in vanilla extract. Allow chocolate to cool for about 15 minutes, and then evenly spread over prepared caramel layer. Wait several minutes and then sprinkle with sea salt.
- Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes — my family prefers these treats refrigerated anyway) before cutting and serving.