Peanut Butter Chocolate Chip Bars

Peanut Butter Chocolate Chip Bars — These peanut butter chocolate bars are loaded with chocolate chips and creamy peanut butter. This is a one-bowl dessert you’re bound to love!

peanut butter chocolate bars recipe

Addicting Peanut Butter Chocolate Bars

I have so many peanut butter dessert recipes on my blog, but you can never have too many. That’s what I tell myself anyway.

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.

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).

I made these peanut butter chocolate bars in my hot, 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 hot and browns things too fast on top, but there are worse things.

These peanut butter chocolate chip 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. There’s no other way to do chocolate other than in abundance. These peanut butter bars were definitely worth heating my house up for.

stack of peanut butter chocolate chip bars on white plate

What’s in Peanut Butter Chocolate Bars? 

For this peanut butter dessert bar recipe, you’ll need: 

  • Unsalted butter
  • Peanut butter
  • Egg
  • Brown sugar
  • Vanilla extract
  • All-purpose flour
  • Chocolate chips

Note that you don’t want to use natural peanut butter for these peanut butter chocolate bars as it has a tendency to be too oily or to separate. You want to use a peanut butter brand like Jif, Skippy, or Peter Pan. 

stack of peanut butter chocolate bars on plate

How to Make Peanut Butter Chocolate Bars

In a mixing bowl, whisk together the melted butter, egg, vanilla, brown sugar, and peanut butter. Stir in the flour and chocolate chips and mix until just combined. Turn the batter into a greased 8×8-inch pan and sprinkle a few more chocolate chips on top for good measure. 

Bake the peanut butter chocolate chip bars until a toothpick inserted in the center comes out clean. You’ll need to let them cool in the pan for 30 minutes before slicing and serving (I took these photos in Aruba on a very hot day, so my bars were pretty melty). 

Can I Double This Recipe? 

Yes, you can easily double the ingredients in this recipe and bake these peanut butter chocolate bars in a 9×13-inch pan. Just note that the bake time will differ, so keep an eye on your bars near the end of their bake time. 

Can I Use Oil Instead of Melted Butter? 

No, oil can’t be substituted for the melted butter in this recipe. Your bars won’t have the correct texture if you use oil! 

Can I Use Another Kind of Chocolate Chips? 

Of course! You can use peanut butter chips as well in these peanut butter bars, or you can chop up a chocolate bar if you don’t have chips on hand. 

peanut butter chocolate bars

Tips for Making Peanut Butter Chocolate Bars

For this recipe, I used a metal 8×8-inch pan. If you bake with a glass pan, it may alter your bake time since metal conducts heat better than glass. 

I’ve never made these peanut butter chocolate chip bars with anything other than all-purpose flour, so I can’t speak to whether or not gluten-free flour or whole wheat flour would work for this recipe. Same thing goes for egg replacers! 

If desired, you can scale back on the amount of vanilla you add to these bars. I always add at least 2 teaspoons of vanilla to my baked goods because I love the flavor it lends to any bar or brownie I make, but feel free to adjust the amount to suit your personal tastes. 

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!!

Peanut Butter Chocolate Chip Bars

Peanut Butter Chocolate Chip Bars

These peanut butter chocolate bars are loaded with chocolate chips and creamy peanut butter. This is a one-bowl dessert you're bound to love!

Yield: 9 servings
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour

Ingredients

  • 1/2 cup unsalted butter (1 stick), melted
  • 1/3 heaping cup peanut butter*
  • 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

Instructions

  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. Allow bars to cool in pan for at least 30 minutes before slicing and serving.
  9. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Notes

*I use Jif, Skippy or similar; natural PB can separate and/or be too oily.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 379 Total Fat: 21g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 48mg Sodium: 63mg Carbohydrates: 45g Fiber: 2g Sugar: 31g Protein: 5g

More Peanut Butter Desserts: 

Easy 4-Ingredient Perfect Peanut Butter Cookies — The cookies are impossibly easy and can be made in advance with ingredients you likely already have on hand! 

Peanut Butter Cup Peanut Butter Bars — The bars are super soft, slightly chewy, buttery, and have plenty of peanut butter flavor with enough chocolate to balance it.

Better Than Anything Peanut Butter Cake — This Peanut Butter Cake is a super easy poke cake recipe. It’s packed with peanut butter flavor and topped with a mix of peanut butter chips and peanut butter cups. 

Oatmeal Chocolate Chip Peanut Butter Bars — he bars are soft, chewy, and filling. They’re definitely on the denser side and if you’re looking for a hearty, comfort food breakfast, you’ve found it.

Chocolate Peanut Butter Fudge Bars — You don’t have to pick between a peanut butter or a chocolate dessert in these no-bake, one-bowl, gluten-free, fast, and easy bars.

Slow Cooker Peanut Butter Cup Swirl Cake — Yellow cake  is spiked with peanut butter, hot fudge, topped with a peanut butter glaze, more hot fudge, and sprinkled with peanut butter cups!

Loaded Peanut Butter Cookie Pie — The cookie pie is slightly crisp around the edges and buttery soft and chewy in the center. There’s lots of texture from the sprinkles, the crunchy Reese’s Pieces shells, and it’s exploding with bigtime peanut butter flavor.

179 comments on “Peanut Butter Chocolate Chip Bars”

  1. OMG! I’m so happy I came upon this recipe! It’s so easy, but yields great results. I just made them, and they are AMAZING!! Thank you so much! I look forward to trying more recipes from you. :)

    Rating: 5
  2. I tried this recipe and it was so yummy! There was just one problem..I placed the bars inside a box since I’m giving it away to some friends and the bottom of box was soaked in oil the next day. I used Skippy’s Creamy peanut butter. Any thoughts on why it was this oily? or how to prevent it from making the box oily? I already placed the bars in brownie cups/ wax paper before putting it inside the box. Would appreciate your thoughts! Thanks

  3. Could you double this for a 9 x 13 pan?

  4. Do you have to alter anything if you use a glass dish?

  5. i cant wait to try it

    Rating: 5
  6. Delicious and easy!! will be making a double batch in a few days! thanks so much!

    Rating: 5
  7. I love this recipe! I daughter who is very picky in food said that this was very yummy! Thanks for the recipe.

    Rating: 5
  8. Very simple, quick and yummy! Feeds the chocolate need for sure! My 7 year old niece called it “the best dessert you’ve ever made”.

    Rating: 5
  9. HiThought I’d give these bars a try. Son in law loves peanut butter and chocolate. Usually make cookie instead of bar. Figured this would be much easier as the grandson is under foot. He’s two and he approved. I am sure his Dad will too. Thanks for the recipe.

    Rating: 5
  10. Delicious and so easy! Made them with my 3 year old. Toddler and husband-approved!

    Rating: 5
  11. I doubled these for a bigger pan tonight and they are delicious! Just what this pregnant lady was craving.

    Rating: 5
  12. These were delicious, thank you! However, to me and my family they tasted like super awesome blondes. We didn’t taste the peanut butter! Do you have any ideas – think I could add more next time or would it ruin the bars? Thanks!

    • Surprised that you couldn’t taste a half of a cup of peanut butter! That is a lot given the size of the pan. Increase it to a solid 1/2 cup and add 1 cup of peanut butter chips would be my suggestions.

  13. Can I use oil instead of butter?

  14. So easy to make I made this with my mom and we loved it we even loved the raw batter

    Rating: 5
  15. Could I use self rising flour its all I have?

  16. Awesome recipe!!! Just made these today with my 10 year old daughter and we love it!!!!!!!!!!

    Rating: 5
  17. I was a rebel and used oil anyways (this recipe is more versatile than you give yourself credit for!) I doubled the recipe and used natural peanut butter. Instead of 1 cup butter, I used 3/4 cup oil (canola and sunflower blend) and reduced brown sugar to 1.5 cups packed. I also added 1/4 teaspoon salt. They are amazing. Blondies made with oil are where it’s at IMHO. They are more moist and with all that sugar and PB, you don’t even notice they aren’t made with butter! Anyways, thanks for the inspiration!

    Rating: 5
    • Glad to hear oil worked, as well as natural PB. Good call to not quite double the oil even though you made a double batch. Salt is always a nice touch with chocolate and PB. Glad this turned out amazing for you!

  18. Does this recipe require leavening or is it an oversight? Otherwise, they look delicious.

    Rating: 5

Leave a Reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.