📖 Instructions

1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This will save you from a messy cleanup later – trust me, it’s a lifesaver!
2. In a large mixing bowl, cream together ½ cup (1 stick) of softened unsalted butter and ¾ cup of packed brown sugar until light and fluffy. You want it to be almost dreamy-looking, you know? Beat in 1 large egg and 1 teaspoon of vanilla extract. Don’t skimp on the vanilla; it adds a lovely warmth.
3. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to tough bars, and nobody wants that!
4. Press half of the dough into the prepared baking pan. This forms the base layer, so make sure it's even. I use the bottom of a measuring cup to really press it down firmly. I'm sometimes tempted to add in chocolate chips here, but resist it. For now.
5. In a medium bowl, combine 1 cup of peanut butter, ¼ cup of powdered sugar, and 2 tablespoons of melted butter. Mix until smooth and creamy. Spread this mixture evenly over the crust in the pan. This is where the magic truly happens, so take your time and get every last bit covered!
6. In a saucepan, combine 2 cups of chopped fresh rhubarb, ¼ cup of granulated sugar, and 1 tablespoon of water. Cook over medium heat, stirring occasionally, until the rhubarb is tender and has released its juices, about 5-7 minutes. Let it cool slightly. The rhubarb adds a lovely tartness that balances the sweetness of the peanut butter and chocolate.
7. Carefully spread the cooled rhubarb mixture over the peanut butter layer. Then crumble the remaining dough evenly over the rhubarb layer. Don’t worry if it’s not perfect; the rustic look adds to the charm! If you have some oats, like, quick cooking kind, adding those on top here could be great.
8. Bake for 30-35 minutes, or until the topping is golden brown and the rhubarb filling is bubbly. A toothpick inserted into the center should come out with moist crumbs. Let the bars cool completely in the pan before lifting them out using the parchment paper overhang. I know, the waiting is the hardest part, but it’s worth it!
9. For the chocolate topping, melt 6 ounces of semi-sweet chocolate chips with 1 tablespoon of vegetable oil in a double boiler or microwave-safe bowl, stirring until smooth. Spread the melted chocolate evenly over the cooled bars. The chocolate adds a rich, decadent finish.
10. Let the chocolate set completely before cutting the bars into squares. I like to chill them in the refrigerator for about 30 minutes to speed up the process. Cut into squares and serve. Enjoy the delightful combination of flavors!
11. I also sometimes skip the chocolate part if I'm trying to be 'healthy'. But really, the chocolate adds a lot so don't skip it!