These bars are everything you love about peanut butter blossom cookies — soft, sweet, nutty, and chocolatey — but in a much easier, faster format. No need to roll or chill dough, just press it into a pan and bake. They’re freezer-friendly, portable, and perfect for feeding a crowd. Plus, the iconic chocolate kiss on top makes them irresistibly cute and nostalgic.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Creamy peanut butter
Unsalted butter (softened)
Granulated sugar
Brown sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Hershey’s Kisses (unwrapped)
Directions
Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper or grease lightly.
In a mixing bowl, cream together peanut butter, butter, granulated sugar, and brown sugar until smooth and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Spread the dough evenly into the prepared pan and smooth the top.
Bake for 20–25 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Remove from the oven and immediately press Hershey’s Kisses into the top of the bars while still warm.
Allow the bars to cool completely in the pan before cutting into squares.
Servings and timing
This recipe makes about 16 bars. Preparation time: 10 minutes Baking time: 20–25 minutes Cooling time: 30 minutes Total time: 1 hour
Variations
Use mini peanut butter cups or chocolate chunks instead of Kisses.
Add chopped peanuts or mini chocolate chips to the dough for extra texture.
Use crunchy peanut butter for a bit of a crunch.
Drizzle with melted chocolate for a fancier finish.
Make them in a 9×13 pan and double the recipe for a larger batch.
Storage/Reheating
Store bars in an airtight container at room temperature for up to 5 days. Refrigerate to extend freshness up to 7 days. Freeze for up to 2 months. Wrap individually or layer with parchment in a freezer-safe container. No reheating required — enjoy at room temperature or slightly warmed for a gooey texture.
FAQs
Can I use natural peanut butter?
It’s best to use regular creamy peanut butter for consistent texture. Natural peanut butter may cause the bars to be oily or crumbly.
Do the Hershey’s Kisses melt in the oven?
No, they are added after baking to hold their shape and just slightly soften on the warm bars.
Can I double the recipe?
Yes, double all ingredients and use a 9×13-inch pan. Bake for 25–30 minutes, checking for doneness.
What’s the best way to cut these into clean squares?
Let them cool completely, then use a sharp knife. Wiping the knife between cuts helps with cleaner edges.
Can I use other types of chocolate?
Absolutely. Try caramel-filled Kisses, dark chocolate, or even truffles for variation.
How do I prevent the bars from getting dry?
Avoid overbaking and store them in an airtight container to maintain moisture.
Are these freezer-friendly?
Yes. They freeze well and thaw quickly, making them great for prepping ahead.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend. The texture may vary slightly but should still work well.
Can I make them without eggs?
Yes, substitute 1/4 cup of unsweetened applesauce or a flax egg for an egg-free version.
Do I need to use parchment paper?
It’s optional but helpful for easy removal and clean-up. Greasing the pan works too.
Conclusion
Peanut Butter Blossom Bars are the perfect way to enjoy a classic favorite in a simple, fuss-free form. With all the beloved flavor of the original cookies — and none of the hassle — these bars are quick to make, easy to share, and sure to be a hit at any gathering. Whether you’re baking for a holiday, a party, or just a sweet treat, these chewy, chocolate-topped bars won’t disappoint.
Peanut Butter Blossom Bars are a quick and easy version of the classic cookie, featuring a soft, chewy peanut butter base topped with Hershey’s Kisses. Perfect for holidays, parties, or a nostalgic treat.
Ingredients
1/2 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
16 Hershey’s Kisses, unwrapped
Instructions
Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper or lightly grease.
In a large mixing bowl, cream together peanut butter, softened butter, granulated sugar, and brown sugar until smooth and fluffy.
Add the egg and vanilla extract. Beat until fully incorporated.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Spread the dough evenly into the prepared baking pan and smooth the top.
Bake for 20–25 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Immediately press a Hershey’s Kiss into the top of the bars while still warm.
Let the bars cool completely in the pan before cutting into 16 squares.
Notes
Use chocolate chunks or peanut butter cups instead of Kisses for variety.Add mini chocolate chips or chopped nuts for extra texture.Double the recipe and bake in a 9×13-inch pan for a larger batch.Line pan with parchment for easy removal and cleanup.Let cool completely for clean cuts.
