YAY! I’m glad you’re enjoying the recipe, Megan.

I”m making these for Christmas and i freezer my other cookies like a week or two weeks a head of time then i take some out when i need them.

You should be able to prep these in advance, Kelly. They should keep on the counter for a day or two; I’d recommend refrigerating or freezing beyond then, depending on how far in advance you’re going to prep.

Hi, Julie! If you used all natural peanut butter as a substitute, that’s probably why the bars were dry afterward. All natural peanut butter tends to be slightly thinner and more watery, which can result in slightly drier baked goods. Using Himalayan sea salt sounds like a great idea, though, and I’ll bet it worked well as a substitute. Enjoy the bars, and I hope your next batch turns out better than the first. Happy baking!

Hi Brooke, I use salted butter to make this recipe. If you prefer to use unsalted butter, you might want to add a pinch of salt to this recipe.

You could do that, Jessica.