Peanut Butter Chocolate Chip Bars

I have so many recipes for peanut butter bars but you can never have too many.

That’s what I tell myself anyway.

Peanut Butter Chocolate Chip Bars - Super soft bars that just melt in your mouth from all the PB! And all the chocolate!! Must.make.now!!

Check out the Related Recipes below for a small sampling of all the peanut butter bars I’ve made on my blog. And there’s at least a dozen more in Peanut Butter Comfort.

When I want an easy, fuss-free recipe that I know everyone will love, I call upon my trusty blondie base. With 25+ versions and counting, it never lets me down.

Peanut Butter Chocolate Chip Bars - Super soft bars that just melt in your mouth from all the PB! And all the chocolate!! Must.make.now!!

It’s an easy recipe to memorize because everything is ‘one’. In the 1 bowl used, melt 1 stick of butter, stir in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla, and 1 cup flour.

For this version I added 1 cup chocolate chips and peanut butter. The only thing that’s not ‘one’ is the amount peanut butter (1/3 cup).

Peanut Butter Chocolate Chip Bars - Super soft bars that just melt in your mouth from all the PB! And all the chocolate!! Must.make.now!!

I made the bars in my hot, 90F un-airconditioned kitchen in Aruba. I’ve been on vacation the past couple weeks and it’s been great, other than my oven. It runs horribly hots and browns things too fast on top, but there are worse things.

The bars are super soft, slightly chewy, buttery, and peanut buttery. Between the butter and the peanut butter, they’re super moist and just melt in your mouth.

Peanut Butter Chocolate Chip Bars - Super soft bars that just melt in your mouth from all the PB! And all the chocolate!! Must.make.now!!

There’s an abundance of chocolate in every bite. There’s no other way to do chocolate other than in abundance.

They were definitely worth heating my house up for.

Peanut Butter Chocolate Chip Bars - Super soft bars that just melt in your mouth from all the PB! And all the chocolate!! Must.make.now!!

Print Print Recipe

Peanut Butter Chocolate Chip Bars

The bars are super soft, slightly chewy, buttery, and peanut buttery. Between the butter and the peanut butter, they’re super moist and just melt in your mouth. There’s an abundance of chocolate in every bite. I used my trusty blondie base recipe, an easy recipe to memorize because everything is 'one'. In the 1 bowl used, melt 1 stick of butter, stir in 1 egg, 1 cup of brown sugar, 1 tablespoon vanilla, and 1 cup flour. It's an easy, fuss-free recipe that everyone will love.

Yield: one 8x8 pan, 9 to 12 generous squares

Prep Time: 5 minutes

Cook Time: about 20 minutes

Total Time: about 1 hour, for cooling

Ingredients:

1/2 cup unsalted butter (1 stick), melted
1/3 heaping cup peanut butter (I use Jif, Skippy or similar; natural PB can separate and/or be too oily)

1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1 cup semi-sweet chocolate chips + 2 tablespoons, for sprinkling

Directions:

  1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don't scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour and stir until just combined, don't overmix.
  5. Stir in 1 cup chocolate chips.
  6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Sprinkle evenly with 2 tablespoons chocolate chips, smoothly the top lightly with a spatula.
  8. Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Bars shown in photographs were in 90F Caribbean heat and humidity, and very soft and melty. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Related Recipes

Peanut Butter Chocolate Chunk Cookie Bars – The taste and texture of cookies, minus the work of making individual cookies. Soft, chewy, and loaded with chocolate chunks

Peanut Butter Chocolate Chunk Cookie Bars - Soft peanut butter bars with big chunks of chocolate in every bite! Faster & easier than making cookies!

Nutella-Swirled Peanut Butter Chip Blondies – Easy one-bowl, no mixer. Super soft and gooey

Nutella-Swirled Peanut Butter Chip Blondies - Easy One-Bowl No-Mixer Recipe at averiecooks.com

Caramel Peanut Butter Chocolate Chip Gooey Bars - Keep the napkins handy for these soft, gooey bars dripping with the best caramel-peanut butter sauce

Caramel Peanut Butter Chocolate Chip Gooey Bars - Keep the napkins handy for these soft, gooey bars dripping with the best caramel-peanut butter sauce! So good!

Triple Peanut Butter Monster Cookie Bars – Peanut butter used 3 different ways. Great for pantry odds-and-ends cleanout

Triple Peanut Butter Monster Cookie Bars - Easy One-Bowl Recipe at averiecooks.com

Peanut Butter Chocolate Chip Nutter Butter Bars - Nutter Butters baked in along with PB and chocolate chips

Peanut Butter Chocolate Chip Nutter Butter Bars - Easy, no-mixer recipe at averiecooks.com

Peanut Butter Cup Cookie Dough Crumble Bars – Peanut butter cups baked into soft, gooey, chewy bars

Peanut Butter Cup Cookie Dough Crumble Bars averiecooks.com

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie – 3 fave cookies combined into 1 giant cookie! So easy & ready in 25 minutes. Pop it in before dinner & enjoy!

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie - 3 fave cookies combined into 1 giant cookie! So easy & ready in 25 minutes. Pop it in before dinner & enjoy!

   

65 Responses to “Peanut Butter Chocolate Chip Bars”

  1. #
    1
    Michele @ Two Raspberries — August 29, 2014 at 8:13 pm

    these look so amazing! totally pinned ;-) absolutely mouthwatering!

    Reply

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    2
    Anna @ Crunchy Creamy Sweet — August 29, 2014 at 8:31 pm

    You can never have to many great PB bars recipes! These look so gooey! Pinned!

    Reply

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    Liz @ Floating Kitchen — August 29, 2014 at 8:42 pm

    These look amazing. And just like you said – you can never have too many PB bars!

    Reply

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    Eve @ Baking the Day — August 30, 2014 at 2:30 am

    These look so yummy! Peanut butter is already amazing but now with chocolate chips and in a blondie form?! Totally pinned! :D

    Reply

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    Liz S. — August 30, 2014 at 4:06 am

    No such thing as too many peanut butter recipes! :)

    Happy Labor Day weekend to you!

    Reply

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    Paula — August 30, 2014 at 5:22 am

    These look awesome–and no, you can’t have too many PB bars, especially when chocolate is involved. These have that extra gooey look like your nutella blondies (swoon)!! Have a nice weekend (and safe travels if you’re headed back to the states). We’re celebrating my dad’s 80th today–the big party starts this afternoon.

    Reply

    • Averie Sunshine replied: — August 30th, 2014 at 4:55 pm

      Happy Bday to your Dad! What a milestone! And just got back last night at 3am but I have already been baking, to Target, 3 groc stores, assembled a table, 10 mile run, you know, I took it easy today :)

      These have that extra gooey look like your nutella blondies = that’s because they were baked in the same oven, the same climate, and the same overall sweaty environment! You have great eyes!

      Reply

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    Julie @ Lovely Little Kitchen — August 30, 2014 at 7:49 am

    What a great recipe! Love that everything is just “one”. Hope you are enjoying your vacation!

    Reply

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    Dorothy @ Crazy for Crust — August 30, 2014 at 8:40 am

    I’m so in love with all your blondie bars. And they look perfect – not like they were cooked in a weird oven. I’d eat them ALL!

    Reply

    • Averie Sunshine replied: — August 30th, 2014 at 4:53 pm

      The oven. Omg I think I would do better cooking by candlelight compared to that oven. It’s like the most crazy hot wicked weird oven on earth, I promise :)

      Reply

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    Ceara @ Ceara's Kitchen — August 30, 2014 at 8:43 am

    They look so gooey and peanut butter-y and yummy Averie! I am only slightly jealous you are in sweltering Aruba!! Sounds sunnier than rainy Belgium right now :D Enjoy your labor day weekend!!!

    Reply

    • Averie Sunshine replied: — August 30th, 2014 at 4:50 pm

      Thanks, Ceara, back home now but it was an awesome trip & enjoy your weekend too!

      Reply

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    lisatberry — August 30, 2014 at 9:18 am

    These look amazing…I’m going to make them for our labor day bbq and top them with ice cream..perfect…

    Reply

    • Averie Sunshine replied: — August 30th, 2014 at 4:50 pm

      Yay! Please LMK what everyone thinks of them!

      Reply

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    Kris — August 30, 2014 at 9:18 am

    Wow, you are dedicated–on vacation, 90 degrees out, and you are baking in your oven! This is exactly the kind of recipe that I love–quick and delicious and no messing with measuring out cookies and pulling batches in and out of the oven. You are my hero. :)

    Reply

    • Averie Sunshine replied: — August 30th, 2014 at 4:50 pm

      Well baking bars is how I get to go on vacation so I figured I needed to work a little, even if I was sweating.my.butt.off! :)

      Reply

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    Lynn — August 30, 2014 at 10:05 am

    Oh gosh, those memorizable recipes are dangerous. I have a few, and they always seem to make their way into my oven. And on my mind when I’m working really hard in spin class, hahaha. I love the simplicity. Straight-forward peanut butter and chocolate!

    Reply

  13. #
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    Medha @ Whisk & Shout — August 30, 2014 at 11:34 am

    These bars are like my DREAM. I love the simplicity of the recipe, and scrolling through those other PB/chocolate combos is making my mouth water (espeically that ginormous skillet cookie at the end… yum!)

    Reply

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    Hans — August 30, 2014 at 11:42 am

    I got so hungry for your bars:-)
    really great photos you take.
    Delicius recipe!

    Try this lovely and special cake:
    http://mariahoffbeck.blogspot.dk/2014/08/skovbunds-chokoladekage.html

    Enjoy.
    Birgit and Hans

    Reply

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    sally @ sallys baking addiction — August 30, 2014 at 3:03 pm

    Never too many pb bar recipes! And this one couldn’t be any easier. These peanut butter bars are gorgeous Averie (I noticed the lighting was different from usual!). Hope Aruba’s been wonderful!

    Reply

    • Averie Sunshine replied: — August 30th, 2014 at 4:51 pm

      Isn’t it interesting how we can literally tell each other’s photos apart by the LIGHTING. Crazy. Being back in SD today for my first shoot made me realize that in some ways, my ‘vacation lighting’ is almost better. Gah, love my place, NOT the lighting. I literally bought a table today and as weather permits, may be shooting on my screened in patio…

      Reply

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    Heather @ Shards of Lavender — August 30, 2014 at 6:10 pm

    Too many PB recipes? Nevah! The pictures, both on your website and in your book, are absolutely gorgeous… We always feel compelled to try something of yours on a regular basis and they’ve always turned out perfectly… Love that this one contains a lot of 1’s:)

    Reply

    • Averie Sunshine replied: — August 30th, 2014 at 10:43 pm

      Thanks for your support and trying my blog and cookbook recipes!

      Reply

  17. #
    17
    Katie — August 30, 2014 at 7:31 pm

    I’ve always wondered why you need both butter and peanut butter in recipes. Or why you can’t add peanut butter to replace and equal portion of the butter. Don’t the fats just do the same thing?

    I mean, obviously not,but….off to google!

    Reply

    • Averie Sunshine replied: — August 30th, 2014 at 10:42 pm

      I’m not even going to start answering this because it’s a bazillion paragraphs and I know you’ve already googled! :)

      Reply

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    Alison — August 30, 2014 at 7:54 pm

    I would love to try all these recipes, however I have two kids that are allergic to nuts. Is there an alternative or can th PB be left out. I love so many different blogs, but have the same issue that most of them use PB in their recipes.

    Reply

    • Averie Sunshine replied: — August 30th, 2014 at 10:42 pm

      You could use sunflower seed butter. The texture is a little different than PB but in bars which are pretty forgiving, you’ll be fine. Maybe use 1/4 cup more flour if the mixture is very goopy but I don’t think that will happen. With cookies, it’s more iffy if you can swap SFSB for PB because cookies arent as forgiving…case by case, and game time looking-in-mixing-bowl decisions with adding more flour, more baking soda, etc. may be necessary.

      Reply

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    Hannah — August 30, 2014 at 8:02 pm

    Those close-up shots are absolutely luscious! I’m seriously craving a sweet midnight snack now…

    Reply

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    Patty — August 30, 2014 at 8:08 pm

    Made these today and they were fantastic. Turned out exactly like your pictures! Super easy, perfect to bring to get togethers. Thank you!

    Reply

    • Averie Sunshine replied: — August 30th, 2014 at 10:40 pm

      I love it when people make my recipes, but especially on the same day I post them! Now that is awesome & so glad they were a big success for you!

      Reply

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    A Young Wife — August 30, 2014 at 9:01 pm

    You can never have enough! The picture is gorgeous and I am sure they taste as lovely as they look. Yum!!!

    Reply

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    Laura (Tutti Dolci) — August 30, 2014 at 10:51 pm

    These bars are just gorgeous, pinned!

    Reply

  23. #
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    Mir — August 31, 2014 at 4:35 am

    I love how these are modified blondies! Same amazing brown sugar chewiness, but with PB! And no mixer, too. Will definitely make these today!

    Reply

  24. #
    24
    Elizabeth @ Confessions of a Baking Queen — August 31, 2014 at 9:55 am

    Chocolate is only good in abundance! And theses bars sure do fit the bill for that, they look so buttery and rich as well! I would defo devour these :)

    Reply

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    25
    Kristina — August 31, 2014 at 12:11 pm

    I’ve never experimented much with peanut butter and chocolate but after reading this recipe and looking at these pictures I’m wondering why I haven’t already… your peanut butter bars look delicious! :)

    Reply

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    Ali | Gimme Some Oven — August 31, 2014 at 2:22 pm

    You can never go wrong with PB and chocolate. These look amazing!!

    Reply

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    Kayle (The Cooking Actress) — August 31, 2014 at 5:39 pm

    omigoshhhhhh YESSS! These bars are so goooey and chewy and packed full of YUM

    Reply

  28. #
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    Jessica @ Sweet Menu — August 31, 2014 at 8:04 pm

    Peanut butter bars = brilliant! These look absolutely wonderful!

    Reply

  29. #
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    Martha in KS — September 1, 2014 at 6:20 pm

    This recipe was calling to me so I had to use what I had – 1/2 milk chocolate chips & 1/2 peanut butter chips. I was concerned when the dough was much thinner than regular cookie dough, but they turned out great – had to bake 30 min. Thanks for another great recipe!

    Reply

    • Averie Sunshine replied: — September 1st, 2014 at 7:22 pm

      Yes this batter is much thinner than regular cookie dough, much more blondie-batter consistency than cookie dough consistency. Glad they came out great for you and you enjoyed them! Great way to use up your odds & ends, too!

      Reply

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    Danielle @ TheBestDessertRecipes.com — September 2, 2014 at 2:48 pm

    Averie, these look SO good! What’s could be better than the flavor of chocolate and peanut butter?! Thanks for sharing them!

    Reply

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    Becca — September 2, 2014 at 4:45 pm

    Fantastic recipe! These turned out amazing! Baking in Aruba..deal lord.. you are a trooper! haha Thanks for the great recipe..these really hit the spot and they are so simple/so few ingredients?!!? LOVE IT! P.S. I’m just sharing this in case it helps one of your readers…I used the Peanut Butter with Coconut Oil type of PB from Costco (in Canada) and this still turned out amazing.

    Reply

    • Averie Sunshine replied: — September 3rd, 2014 at 4:56 am

      Peanut Butter with Coconut Oil is so good! I’ve had it before and sometimes when I make my own PB, I will add a little coconut oil (but it’s really runny that way and not recommended for baking) but sounds like the kind you used worked great! Glad you loved these :)

      Reply

      • Becca replied: — September 3rd, 2014 at 8:30 pm

        MMMM. Sounds great. Yeah, it turned out wonderful. These disappeared sooo quick.

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    Krystle — September 2, 2014 at 8:27 pm

    Baking in Aruba? Hellooo paradise!

    These look so simple, but so yummy. pinning!

    Reply

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    Jen M. — September 3, 2014 at 4:40 pm

    Greetings from Shanghai! I love your awesome blog! I made these last night and substituted GF flour and xanthan gum for the all-purpose flour. They were amazing! Thanks for sharing your talent with us!

    Reply

    • Averie Sunshine replied: — September 3rd, 2014 at 4:56 pm

      Glad they worked out great and that your substitutions worked out well for you!

      Reply

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    Aida — September 4, 2014 at 8:59 am

    Hi Averie! I’ve been following you for a while but it’s my first comment over here! I was wondering if it would be a good idea to substitute chocalate chips for nutella (adding it like a swirl) and also add some walnuts to it, what do you think?
    BTW, I LOVE your recipes!
    Have a great day!

    Reply

    • Averie Sunshine replied: — September 4th, 2014 at 4:24 pm

      I have the recipe you’re talking about! It’s linked in the Related Recipes (go back and check the post) Nutella-Swirled Blondies. Same concept. I used PB chips too, or you could use nuts. This dough base the ‘everything is a one’ concept I wrote about – very flexible.

      Reply

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    Avra-Sha Faohla — September 7, 2014 at 10:49 pm

    I made these today and liked them a lot! Simple and delicious. I did use natural peanut butter, but I made up for the extra oiliness by halving the melted butter. Which is a significant reduction, yes, but I wasn’t doing it only because of the natural PB; I also wanted the bars to be slightly drier than the gooey, almost raw-like consistency shown in the photos here. And it worked! The bars came out exactly how I wanted them: still soft and chewy, but not gooey.

    They were also done in 15 minutes, but perhaps I just have a fast oven. It’s something I’ve been suspecting. (I don’t know if you remember that I’m a dorm room baker . . . ? Anyway, it’s a new year so I have a different room with a different oven, which is why I don’t really know yet how it behaves.)

    Reply

    • Averie Sunshine replied: — September 8th, 2014 at 4:18 am

      Glad these came out great for you, and just the way you wanted them. Good call on all the tweaks you made & good luck with your new oven!

      Reply

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    Amy @ Amy's Healthy Baking — September 10, 2014 at 9:05 pm

    There will never, ever, ever be such a thing as too many PB recipes. But with how many times a day I stick a spoon straight into the jar, it’d be a miracle for me to make them all… I run out of PB almost as fast as dark chocolate, and that’s saying something! ;) You always take the most amazing mouthwatering photos of cookies. I don’t know how you do it, but you always capture their ooey gooey-ness and melted chocolate so well!

    Reply

    • Averie Sunshine replied: — September 11th, 2014 at 3:47 am

      Thanks for all the comments yesterday – loved reading them all :)

      Reply

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    Clarissa — September 28, 2014 at 6:02 pm

    I was craving something chocolate and I had pinned this the other day. They are so good. Thank you!!!

    Reply

    • Averie Sunshine replied: — September 28th, 2014 at 6:59 pm

      Thanks for pinning it, making it, and glad you enjoyed it!

      Reply

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    Jodi — October 12, 2014 at 7:43 pm

    These bars for us were too sweet. Is the amount of brown sugar correct? Is there a way to make them less sweet?

    Reply

    • Averie Sunshine replied: — October 12th, 2014 at 11:21 pm

      Yes the amount of sugar is correct. You could eliminate the chocolate chips, you could maybe reduce the sugar by 1/4 cup, but going less than that and you won’t really have very much batter since these are a pretty ‘flat’, thin bar to begin with.

      Reply

      • Jodi replied: — October 25th, 2014 at 10:37 am

        Can you increase the amount of peanut butter?

        • Averie Sunshine replied: — October 25th, 2014 at 11:36 am

          Yes probably slightly, without having to then change the flour amount or other ratios. Whenever you change one thing in baking you have to remember how it will effect other ingredients.

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