It’s the return of the butterscotch chips! Recall I bought them on a whim for a 2-for-$5 deal. We used one bag, which means we’ve got to put the second bag to good use. I’m getting more than my money’s worth here with these Triple Gold Bars.
Where does the name come from? We’ve got a triple threat contributing to the gorgeous golden color. One, as already mentioned, we’ve got the sweet and rich butterscotch chips. They’re balanced out by element number two, salty peanut butter. And finally, our third golden weapon is browned butter – a nutty, indulgent next-level ingredient that makes these bars exceptional.
Imagine your favorite soft and chewy peanut butter cookie in bar form, and that’s the texture you’ve got here. They’re salty-sweet, with a unique, deep flavor laced through from the butter. This is next-level comfort food, adding a sophisticated twist to the classic peanut butter cookie.
I personally think bars beat cookies every time because a) you can cut them as big as you want, and b) you don’t have to chill the dough. Just mix it all up in one big bowl, plop it in the pan, and bake away. The only real effort these Triple Gold Bars require is fetching a glass of milk from the fridge to go with.
We struck rich with this recipe. You could buy three gold rings or wear three gold necklaces, but it’ll never be as satisfying as the triple gold powers of these peanut butter treats.
A Few Tips Before You Get Cooking:
- Overbaking is the enemy. Take the bars out just before you actually think they’re done, and they’ll probably be just right. This ensures a soft, moist bar.
- Not a butterscotch fan? Throw in whatever kind of chips you like, or even swirl in jelly.
- You can, in fact, make this in cookie form if you chill the dough then bake like you would regular cookie dough.
- Parchment paper isn’t required, but you may struggle to get the bars out of the pan otherwise.
Triple Gold Bars
By The Smart Cookie Cook
- 1 stick (1/2 cup) butter
- 1 cup packed dark brown sugar
- 1 1/4 cups creamy peanut butter
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 2 tsp. vanilla extract
- 1 egg
- 1 1/4 cups butterscotch chips
- Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray then line the bottom with a piece of parchment paper. Set aside.
- In a medium skillet over medium heat, melt the butter. Cook, stirring occasionally, until you see the butter start to foam and sizzle gently. Start to stir frequently. It will begin to form dark golden specks at the bottom, and it should smell nutty. Remove from heat immediately and let sit for 5 minutes.
- In the bowl of a standing mixer, beat together browned butter, peanut butter, and sugar. Add the flour, baking powder, baking soda, and vanilla and beat together on medium speed just until evenly combined. Beat in the egg on low speed then fold in the butterscotch chips.
- Transfer dough to prepared pan and flatten into an even layer, pushing dough all the way out to the edges. Bake 18 minutes, or until puffed and set and just turning golden around the edges. Let cool completely then cut into squares and enjoy. Store in fridge in an air-tight container.