Prepare the Peanut Butter Cake Batter:

Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.

In a large bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.

Beat in eggs and vanilla until fully combined.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms.

Make the Fudge Filling:

In a microwave-safe bowl, melt chocolate chips and sweetened condensed milk in 30-second intervals, stirring between each, until smooth.

Stir in vanilla extract and mix well.

Assemble the Bars:

Press two-thirds of the peanut butter dough evenly into the bottom of the prepared baking pan.

Pour and spread the fudge mixture over the peanut butter base.

Crumble the remaining peanut butter dough over the top.

Bake and Cool:

Bake for 25-30 minutes, or until the top is lightly golden.

Allow to cool completely before cutting into bars.

Enjoy!

These bars are best stored in an airtight container for up to 5 days or refrigerated for a firmer texture.