BARS

1. Preheat oven to 350 degrees. Grease a 9 x 13 cake or sheet pan, and set aside. I use one of my butter wrappers to grease the pan.
2. Melt the butter in a medium saucepan over medium-low heat. Add the peanut butter. Stir and allow the peanut butter to melt into the butter. Mix until well combined, remove from heat, and set aside.
3. To a large mixing bowl, add the granulated sugar, brown sugar and salt. Mix until combined, making sure there are no lumps in the brown sugar.
4. Add the eggs, one at a time, mixing well after each one. Mix in the vanilla. Add the flour, mixing just long enough to incorporate the flour. Don’t over mix. Add the melted butter/peanut butter mixture. Mix until well combined.
5. Spread the batter evenly in the prepared pan. Bake for 30 to 35 minutes or until a toothpick comes out with just slight crumbs on it. Don’t over bake. Allow to cool in pan until just warm. You want to spread the glaze on them while they are slightly warm but not hot. Make the glaze while they are cooling.

GLAZE

1. Add the peanut butter, vanilla and about 2 tablespoon of the milk to a small saucepan over medium heat. Stir until the peanut butter melts.  Remove from heat. Add the powdered sugar, (if it’s lumpy, I sift it in).  Then add the remaining milk as needed. This is suppose to be a thin glaze, so don’t make it too thick. I usually use about 3 tablespoons of milk.  Mix well. Spread thinly over the top of the warm bars, and allow to set for a few minutes for neat looking cuts. Otherwise, go ahead and cut and enjoy! These are so good warm.
2. Cut them into 12 large bars or if you’re taking them to a party where there will be other sweets, you can cut them in half again, making 24 bars. They are pretty rich.
3. Tightly covered leftovers will keep well for up to 3 days on a counter.