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.

MY OTHER RECIPES


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.
Only Eats

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!

121 comments

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

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

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

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

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

    Happy Labor Day weekend to you!

  6. 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.

    • 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!

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

  8. 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!

  9. 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!!!

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

  11. 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. :)

  12. 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!

  13. 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!)

  14. 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

  15. 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!

    • 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…

  16. 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:)

  17. 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!

  18. 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.

    • 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.

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

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

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

  22. These bars are just gorgeous, pinned!

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

  24. 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 :)

  25. 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! :)

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

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

  28. Peanut butter bars = brilliant! These look absolutely wonderful!

  29. 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!

    • 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!

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

  31. 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.

    • 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 :)

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

  32. Baking in Aruba? Hellooo paradise!

    These look so simple, but so yummy. pinning!

  33. 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!

  34. 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!

    • 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.

  35. 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.)

  36. 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!

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

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

    • 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.

    • Can you increase the amount of peanut butter?

    • 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.

  39. WOW these bars look amazing! Recipe pinned and first batch in the oven for family dinner tonight! The condo is just starting to fill with a yummy chocolate peanut butter smell. (Also thought I would add that your Caramelitas were a big hit last night! They froze great)

  40. Could you double these for a 9×13 batch?

  41. They doubled beautifully! 40 minute bake time.

  42. I know I want to make a chocolate peanut butter bar to take to a Super Bowl party tomorrow, but I can’t decide between this one and your Peanut Butter Chocolate Chunk Bars https://www.averiecooks.com/2013/03/peanut-butter-chocolate-chunk-cookie-bars.html)
    Can you explain the taste/texture differences between the two? Thanks!

    • Probably you’ve already decided but this one is more of a blondie with peanut butter and a bit more soft-and-squishy, whereas the other one is like a soft and chewy peanut butter cookie with chocolate that’s baked in bar form. They are VERY similar and only someone like myself who’s written an entire cookbook devoted to PB recipes would probably notice these more subtle nuances :) LMK what you made!

  43. I made this recipe for my Superbowl party and it was a big hit. I added a chocolate topping (1/2 cup chocolate chips melted with 1 Tbs of peanut butter then poured on top) because I wanted them to be dark brown on top. I cut the bars into football shapes and piped on some white frosting laces. Super cute and SOOO yummy!

    • Thanks for trying the recipe and I’m glad it came out great for you and the idea of the PB/choc for a brown topping AND cutting them into football shapes, wow! You need to start a food blog! You are so creative – thanks for sharing that fun idea!

  44. I actually have a food blog! It’s http://www.sweetprecipes.blogspot.com. It’s mostly just a fun way for me to keep track of my own favorite recipes. (read: I haven’t figured out how to make any money with it yet!) Have you figured out that secret recipe? ; )

  45. Hi Averie! I was looking for a super simple dessert recipe that my husband would enjoy eating, and my 18-month old would be able to help me make (she’s big on wanting to help in the kitchen these days). =) I stumbled across these + they turned out fab – thank you! Here the little one is in action, helping me prep ’em. =) http://instagram.com/p/ykETklw9pn/?modal=true

    • ADORABLE PICTURE!!! Omg too cute :)

      Thanks for trying the recipe and I’m glad it came out great for you and that you were able to make your hubs and your lil one happy in the process!

  46. Was delicious! I tweaked the recipe a little. Added 1/4 cup of flour and pressed it in a 10×8 sheet pan.

  47. I just made these bars today but used 1/2 cup of mini semi sweet chips instead. I had to cook them about ten minutes longer than the original recipe, as they were gooey inside after cooking and sitting for 30 minutes. I still love the bar and will be making it again!

    • Thanks for trying the recipe and I’m glad it came out great for you and that you adjusted the baking time as necessary for your oven. There can be so much variance in ovens and climates I’ve found that can cause baking times to range quite a bit. Glad you’ll make them again!

  48. Just finished making this recipe not quite what I expected.  If I were to make the recipe again I would add something (not sure what).  It turned out slightly dry and not quite as peanut buttery as I had expected.  I followed the recipe exactly, not sure what I did wrong.  

  49. These are absolutely incredibly delicious! And so easy! Basic ingredients that I always have on hand. This is now my go to dessert! Thank you!

  50. These are FANTASTIC! Wouldn’t change a thing! I’m bringing them to a friend’s house for dinner and luckily made a double batch in a 9×13 so we can keep some here, too.

Leave a Reply

Your email address will not be published. Required fields are marked *