If peanut butter is your jam, then these should be too.

The month of December I was sick for most of it - so when we decided to host Andy's meeting the day after Christmas I didn't think much of it. Sure, why not? What's one more thing? A few more bakes. Oh, but wait - we need to have our house presentable the day after Christmas for company! Christmas night I sat and looked around our house wondering how that ever was going to happen. But you know what? It was great! It forced us to clean up, put things away and get things in a presentable, not perfect, state so we could have company over. I'd be fine doing it all over again. I made these Peanut Butter Blossom Bars. They are much like the cookie but in bar form and with a peanut butter cup on top. If peanut butter is your jam, then these should be too.

Peanut Butter Blossom Bars
Dough
½ cup unsalted butter
1 ¼ cups light brown sugar
¼ cup granulated sugar
¾ cup creamy peanut butter
2 large eggs
2 teaspoons vanilla extract
1 ½ teaspoons baking soda
1 teaspoon kosher salt
2 ¼ cups all-purpose flour
Topping
2 teaspoons granulated sugar
24 Hershey's® Kisses® or REESE'S® miniature peanut butter cups

Preheat oven to 350°F.
In a large microwave-safe bowl, melt the butter for 20-30 seconds, or until fully melted.
Add light brown sugar and granulated sugar and use an electric mixer to mix on medium-speed for 1 minute.
Mix in peanut butter. Add eggs and vanilla extract, mixing until well combined. Mix in baking soda and salt.
Gradually mix in all-purpose flour until just incorporated.
Press dough into a greased & parchment-lined 9x13" pan until smooth. Sprinkle 2 teaspoons granulated sugar on top.
Bake at 350°F for 16-18 minutes, or until the edges and top are lightly golden brown. Avoid overbaking; the bars will appear slightly underbaked but will continue to bake as they cool in the pan.
After removing from the oven, immediately press in Hershey's® Kisses®. Allow the bars to cool completely and the chocolate to re-harden before removing from the pan and cutting.