Equipment
* optional
Ingredients
dough
- 115 g unsalted butter, room temperature
- 255 g peanut butter
- 110 g brown sugar, packed
- 100 g granulated sugar
- 1 egg
- 5 ml vanilla extract
- 190 g all-purpose flour
- 6 g kosher salt
- 2½ g baking powder
filling
- 285 g frozen blackberries
- 50 g granulated sugar
topping
- 2 g flaky sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 269 kcal
- Protein
- 5 g
- Carbohydrates
- 32 g
- Fat
- 15 g
- Fiber
- 2 g
- Sugar
- 20 g
- Sodium
- 221 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 27 mg
- Potassium
- 142 mg
- Calcium
- 33 mg
- Iron
- 1.1 mg
- Magnesium
- 35 mg
- Phosphorus
- 83 mg
- Zinc
- 0.6 mg
- Vitamin A
- 55 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.12 mg
- Niacin
- 3.0 mg
- Folate
- 43 mcg
- Water
- 20 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Preheat the oven to 175°C (350°F).
Grease the baking pan and line it with parchment paper, leaving an overhang on two sides.
In a large bowl, mix the butter, peanut butter, brown sugar, and 100g of granulated sugar until the mixture is smooth.
Add the egg and vanilla extract to the bowl and beat until fully incorporated.
Stir in the flour, salt, and baking powder until a cohesive dough forms.
Press two-thirds of the dough into the bottom of the prepared pan in an even layer.
In a separate bowl, toss the frozen blackberries with 50g of granulated sugar.
Distribute the sugared berries evenly over the dough base.
Crumble the remaining one-third of the dough over the berry layer.
Bake for 45 to 50 minutes at 175°C (350°F) until the top is golden brown.
Remove from oven and sprinkle with flaky salt if using. Let the bars cool completely in the pan.
Chef's Notes
- For a richer peanut butter flavor, consider using a natural, unsweetened peanut butter, but ensure it's well-stirred before measuring.
- When pressing the dough into the pan, slightly moistening your hands or the back of a spoon can prevent sticking.
- Using frozen berries helps prevent them from becoming too mushy and releasing excessive liquid during baking. If using fresh berries, you might need to slightly increase the baking time.
- Allowing the bars to cool completely is crucial. The peanut butter base needs time to set, ensuring clean cuts and a firm texture.
- For an extra layer of flavor and texture, you can add a handful of chopped peanuts or oats to the crumble topping.
Storage
Refrigerator: 3 days — Keep in an airtight container.
Freezer: 2 months — Wrap individual bars tightly.
Reheating: Serve at room temperature or warm briefly in a microwave.
Troubleshooting
Bars are crumbly or fall apart when sliced
Cause: The bars were cut while still warm.
Fix: Chill the bars in the refrigerator for 30 minutes to firm up the fats before slicing.
Prevention: Allow the bars to reach room temperature completely before removing from the pan.
Cultural Context
Peanut butter and fruit desserts are a classic combination in American baking, often found at potlucks, picnics, and home gatherings. These bars combine the comforting, familiar flavors of peanut butter with the tartness of berries, presented in an easy-to-share format.
