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 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!

110 comments

  1. My gosh, the batter alone was amazing, but the final product is perfect!!!  Thank you, thank you for this Saturday afternoon treat!! 😉

  2. Can I substitute oil for the butter? If so, how much oil?

  3. I made these today. They were delicious.  So very moist. I used crunchy peanut butter and Halloween (orange and chocolate) chocolate chips. Will make again as this was a very easy recipe using readily available ingredients.  Thanks for the recipe!

  4. Just made these today and they are AMAZING!! Just like the pictures and I live in brrr cold Canada! Thanks for a great recipe. :) 

  5. Is the one tablespoon of vanilla really correct? I have never used that much in a recipe and wanted to be sure that it isn’t a typo. Can’t wait to try these!

  6. Can I make this with brown butter?

  7. I just made these and had to add 15 min to the cooking time.. I’m still not sure if they cooked through. The top certainly doesn’t look like it. Could it be due to using a glass 8×8 pan?

    • Yes definitely due to baking in a glass pan! Things in glass cook slower than in metal pans. Next time use a metal pan for this recipe. I’m sure they’ll still taste fine in glass, provided they’re cooked through but with metal you won’t have the guesswork.

  8. One of my favorite recipes! Often requested by friends and family. I converted this to be gluten free and substituted applesauce for the egg…. Divine!! Thanks for an easy recipe!

  9. Can we substitute egg in this recipie. If yes , then with what

  10. Made these with gluten free flour and natural peanut butter (that is all I had) and they turned out great! For chocolate peanut butter flavor, like the peanut butter cheesecake stuffed brownies better but these were also good. So glad I found your site!

    • Yes the PB Cup Cheesecake Brownies are pretty decadent and hard to argue with all those chopped peanut butter cups! But for something a little less decadent, glad you loved these!

  11. Hi Averie! I’ve been making these bars for months (only change I make is adding salt, which I do for all baked goods) and thought I would just say thanks for a simple, delicious recipe that hits the spot for something sweet!

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