Be the first to The "mud" is the chocolate, of course. With white chocolate, dark chocolate, peanut butter, and cashews, what's not to love? Fast and easy to make.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 8 tablespoons (1 stick or 1/2 cup) unsalted butter, softened
- 1 cup firmly packed light brown sugar
- 1/2 cup creamy peanut butter
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces white chocolate chips
- 4 ounces semisweet chocolate chips
- 1/2 cup chopped cashews
- Topping:
- 4 ounces white chocolate chips
- 4 ounces semisweet chocolate chips
- 1/2 cup chopped cashews
Preparation:
Preheat the oven to 350 degrees F. Line a 9 x 12-inch baking pan with non-stick foil.
In a large bowl, cream butter and brown sugar together until smooth. Add peanut butter and mix on medium speed until combined. Add eggs and vanilla extract, mixing to combine.
In a medium bowl, whisk together flour, baking soda, and salt. Add flour mixture to wet ingredients, stirring to combine. Fold in white chocolate chips, semisweet chocolate chips, and chopped cashews.
Spread batter evenly in pan. Bake about 30 minutes, or until center tests done. Do not overbake or bars will be crumbly.
Immediately upon removing bars from oven, sprinkle remaining white and semisweet chocolate chips on hot bars. Cover loosely with tin foil and set aside about 5 minutes until chocolates are soft. Use a toothpick to create a swirled marbleized effect in the soft chocolate. Sprinkle with remaining 1/2 cup chopped cashews.
Let bars cool completely until topping has set, about 4 hours. Cut into bars before serving.
Yield: 24 to 48 bar cookies, depending on cut size
In a large bowl, cream butter and brown sugar together until smooth. Add peanut butter and mix on medium speed until combined. Add eggs and vanilla extract, mixing to combine.
In a medium bowl, whisk together flour, baking soda, and salt. Add flour mixture to wet ingredients, stirring to combine. Fold in white chocolate chips, semisweet chocolate chips, and chopped cashews.
Spread batter evenly in pan. Bake about 30 minutes, or until center tests done. Do not overbake or bars will be crumbly.
Immediately upon removing bars from oven, sprinkle remaining white and semisweet chocolate chips on hot bars. Cover loosely with tin foil and set aside about 5 minutes until chocolates are soft. Use a toothpick to create a swirled marbleized effect in the soft chocolate. Sprinkle with remaining 1/2 cup chopped cashews.
Let bars cool completely until topping has set, about 4 hours. Cut into bars before serving.
Yield: 24 to 48 bar cookies, depending on cut size
