½ cup Nuts ’N More Salted Caramel Peanut Butter Spread
1 ½ tsp vanilla extract
2 large eggs at room temperature
¼ cup maple syrup
1 ½ cups semi-sweet chocolate chips
3 tbsp unsweetened milk of choice
Preheat oven to 350° F and line an 8x8 baking dish with parchment paper.
Add the flour, baking soda, salt & baking powder to a large bowl, whisk together and set aside.
In a medium-sized bowl, add coconut or brown sugar along with the softened butter. Beat with a hand mixer on medium speed until light and fluffy, about 3 minutes.
Add in the nuts’n more salted caramel peanut butter and beat just until smooth.
Add in the vanilla extract, eggs and maple syrup and beat until evenly incorporated.
Pour the wet mixture into the dry and stir to combine everything, being careful not to overmix. It’s okay if there are a few lumps or streaks of flour in the batter.
Gently fold in the chocolate chips, then transfer the dough to the baking dish and gently smooth it over into an even layer.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. After 5 minutes, grab the sides of the parchment paper to remove the bars from the pan and transfer to a cooling rack for 20 minutes before cutting into bars.