Spooky Black Widow Peanut Butter Bars for Halloween Fun

Delightful Black Widow Peanut Butter Bars blend creamy peanut butter and rich chocolate for a spooky Halloween treat.

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Prep Time 15

Cook Time 22

Cooling Time 30

Total Time 1 7

Servings: 12 bars

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

0.5 cups Salted Butter Substitute with unsalted butter, adjusting salt to taste.
0.5 cups Creamy Peanut Butter Natural peanut butter can be used but may affect texture slightly.
0.5 cups Light Brown Sugar Can replace with granulated sugar for a firmer texture.
0.5 cups Granulated Sugar Can use all brown sugar for a deeper flavor.
2 large Large Eggs Ensure they are at room temperature for even mixing.
1 teaspoon Vanilla Extract Use pure vanilla for best results.
1.5 cups All-Purpose Flour Can substitute with gluten-free flour blend.
1 teaspoon Baking Powder Do not substitute with baking soda directly.
0.5 teaspoon Kosher Salt Adjust based on salt preference if using salted butter.

For the Frosting

0.5 cups Powdered Sugar May adjust for desired sweetness.
0.5 cups Cocoa Powder Use Dutch-processed for a smoother taste.
a few tablespoons Warmed Milk Can substitute with almond milk for a dairy-free option.

For the Decoration

1 cup Marshmallows Substitute with melted white chocolate if preferred.
0.5 cups Whoppers Substitute with chocolate-covered peanuts.
as needed Candy Eyes Necessary for the spooky effect; can omit if not available.
as needed Melted Chocolate Dark chocolate or white chocolate may be used.
as needed tablespoons Black or Silver Sprinkles Optional for enhancing the spooky theme.
as needed Small Plastic Spiders Gives a creepier vibe, easily removable.

Equipment

9x13-inch baking dish
Microwave-safe bowl
Mixing Bowl
Parchment Paper

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper.
In a microwave-safe bowl, melt ½ cup of salted butter along with ½ cup of creamy peanut butter until smooth. Stir in ½ cup of light brown sugar, ½ cup of granulated sugar, and two large eggs. Add a splash of vanilla extract, then fold in 1 ½ cups of all-purpose flour, baking powder, and kosher salt.
Press the cookie dough into the lined baking dish and bake for 18 to 22 minutes until edges are lightly golden.
Remove from the oven, dollop the remaining ½ cup of peanut butter over the hot bars, and allow it to melt while cooling completely.
In a mixing bowl, combine ½ cup of softened butter, 2 cups of powdered sugar, ½ cup of cocoa powder, and vanilla with a few tablespoons of warmed milk. Beat until smooth.
Melt the marshmallows in a bowl until gooey. Quickly stretch and pull them over the frosted bars to create a spider web effect.
Create decorative spiders with melted chocolate and Whoppers. Freeze to set.
Place spiders on top of the frosted bars. Add candy eyes if desired. Store in a cool place or refrigerate.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Ensure your eggs are at room temperature for better incorporation. Store leftovers in an airtight container for freshness.

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