If you’re looking for an easy traybake that feels rich and indulgent, these Peanut Butter Shortbread Bars are a great choice. They have a buttery shortbread base, a smooth peanut butter chocolate topping, and just enough crunch from chopped peanuts.
This is the kind of dessert I make when I want something simple but satisfying. The shortbread is tender and not too sweet, the chocolate topping sets beautifully, and a sprinkle of flaky sea salt brings everything together. They’re perfect for slicing and sharing.
Why You’ll Love This Recipe
- Buttery shortbread with rich peanut butter flavour. The shortbread base is tender and buttery, with peanut butter mixed through for a rich, nutty flavour that isn’t overpowering.
- Chocolate topping with the perfect salty finish. Melted dark chocolate mixed with peanut butter creates a smooth topping that sets beautifully. Chopped peanuts and flaky sea salt add crunch and balance the sweetness.
- Simple to make and easy to slice and share. This is a straightforward traybake that comes together quickly. It’s ideal for make-ahead desserts, bake sales, or when you want something easy but indulgent.
Ingredients
Before I walk you through the recipe for these Peanut Butter Shortbread Bars, let’s gather everything you’ll need. You’ll find the full ingredient list with measurements and step-by-step instructions in the printable recipe card below.
- Butter – Creates a rich, tender shortbread base.
- Light brown sugar – Adds moisture and a subtle caramel flavour.
- White sugar – Balances the sweetness and helps the shortbread bake evenly.
- Peanut butter – Adds a smooth, nutty flavour to both the base and the topping.
- Vanilla extract – Enhances the flavour and rounds out the sweetness.
- All-purpose flour – Forms the structure of the shortbread.
- Cornstarch – Keeps the shortbread soft and tender.
- Dark chocolate – Creates a rich, smooth topping.
- Chopped peanuts – Add crunch and extra peanut flavour.
- Flaky sea salt – Optional, but helps balance the sweetness and enhance the chocolate.
How To Make
With all of our ingredients ready, we’re set to make these Peanut Butter Shortbread Bars. I’ll walk you through the steps below.
- Preheat the oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, cream together the butter, light brown sugar, and white sugar until light and fluffy. Add 5 tablespoons of the peanut butter and the vanilla extract, then mix until smooth.
- Add the flour and cornstarch to the bowl and mix until a soft dough forms. You can use a spoon or your hands to bring the dough together.
- Press the shortbread dough evenly into the prepared baking pan. Transfer to the oven and bake for 18–20 minutes, or until lightly golden. Remove from the oven and allow to cool for at least 30 minutes.
- While the shortbread cools, melt the dark chocolate in the microwave or using a double boiler. Stir in the remaining peanut butter until smooth.
- Spread the chocolate mixture evenly over the cooled shortbread. Sprinkle with chopped peanuts and flaky sea salt, if using.
- Allow the bars to cool completely until the chocolate has set. Slice and serve.
Frequently Asked Questions
Can I make these peanut butter shortbread bars ahead of time?
Yes. These bars are ideal for making ahead. Once fully set, store them covered at room temperature or in the refrigerator until ready to serve.
How should I store peanut butter shortbread bars?
Store the bars in an airtight container. They’ll keep well at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Can I use crunchy peanut butter instead of smooth?
Yes. Crunchy peanut butter will work, but it will give the bars a slightly chunkier texture. Smooth peanut butter creates a cleaner, more even finish.
Can I freeze peanut butter shortbread bars?
Yes. Once fully cooled and sliced, freeze the bars in a single layer or with parchment between layers for up to 3 months. Thaw at room temperature before serving.
Do I need to refrigerate the bars for the chocolate to set?
No. The chocolate will set at room temperature, but refrigerating them can speed things up if you’re short on time.
More Desserts You’ll Love
- Chewy Gingersnap Cookies
- Blackberry Cobbler with Pear
- Chocolate Tart
- Banana Cream Pie
- Vanilla Bean Fig Jam
I hope you’ll give my Peanut Butter Shortbread Bars a try. If you do, I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below.
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Peanut Butter Shortbread Bars
This is my recipe for peanut butter shortbread bars. They have a buttery shortbread base, a smooth peanut butter chocolate topping, and a crunchy finish from chopped peanuts. A sprinkle of flaky sea salt balances the sweetness perfectly.
Ingredients
- 1 stick butter, softened
- ½ cup light brown sugar
- ¼ cup white sugar
- ½ cup peanut butter, divided
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 5 oz dark chocolate
- ¼ cup chopped peanuts
- Flaky sea salt, optional
Instructions
- Preheat the oven to 350°F (180°C).
- Line a 9×13-inch baking pan with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and white sugar until fluffy.
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- Add 5 tablespoons of the peanut butter and the vanilla extract and mix until smooth.
- Add the flour and cornstarch and mix until a dough forms.
- Press the shortbread dough evenly into the prepared pan.
- Bake for 18–20 minutes, until lightly browned.
- Remove from the oven and allow to cool for at least 30 minutes.
- Melt the dark chocolate in the microwave or over a double boiler.
- Stir in the remaining peanut butter until smooth.
- Spread the chocolate mixture evenly over the cooled shortbread.
- Top with chopped peanuts and flaky sea salt, if using.
- Allow the bars to cool completely until the chocolate has set.
- Slice and serve.
Notes
Allow the shortbread to cool before adding the chocolate topping.
Refrigerating briefly can help the chocolate set faster.
Store leftovers in an airtight container.