- Don’t overbake: These bars are meant to be chewy, not dry.
- Use parchment: It makes lifting and slicing so much easier.
- Double the frosting: If you’re a frosting lover, no shame in making extra!
Storage Tips for Peanut Butter Cookie Bars
- Room Temperature: Store in an airtight container for up to 4 days. The frosting will stay soft and luscious.
- Refrigerator: Keep bars chilled for a firmer texture and extended shelf life up to 7 days. I love them straight from the fridge on hot afternoons.
- Freezer: Wrap each bar individually and freeze for up to 2 months. Let them thaw at room temp or microwave for 10-15 seconds to soften.
FAQs About Peanut Butter Lunch Lady Cookie Bars
Can I use crunchy peanut butter?
Yes! Crunchy peanut butter will add extra texture and tiny bits of peanut throughout delicious and nostalgic.
How do I know when the bars are fully baked?
The top should be golden and a toothpick inserted in the center should come out with a few moist crumbs (not wet batter). Don’t overbake chewy is key!
Can I make these gluten free?
Yes, swap the all purpose flour with a 1:1 gluten free blend. Make sure it’s one that includes xanthan gum for best results.
What’s the best way to frost the bars?
Use a small offset spatula to spread the frosting evenly over cooled bars. Start from the center and work outward for the smoothest finish.
Can I add chocolate chips?
Absolutely! Stir in ½ cup mini chocolate chips to the batter before baking for a peanut butter cup style twist.
