Peanut Butter Chocolate Chip Bars
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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!
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.
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 these peanut butter chocolate chip bars, 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.
What’s in Peanut Butter Chocolate Bars?
For this peanut butter dessert bar recipe, you’ll need:
- Unsalted butter
- Peanut butter
- Brown sugar
- Vanilla extract
- All-purpose flour
- Chocolate chips
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.
Can I Use a Natural Peanut Butter?
No, you don’t want to use natural peanut butter for these peanut butter chocolate chip cookie 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.
Can I Use Another Nut Butter?
I’ve only made the peanut butter bars recipe as written. You might be able to use another nut butter if it’s a no-stir variety, but I can’t say for sure. Leave me a comment below if you try it out and the recipe works for you!
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.
- 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
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Wait momentarily before adding the egg so you don’t scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
- Add the flour and stir until just combined, don’t overmix.
- Stir in 1 cup chocolate chips.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula.
- Sprinkle evenly with 2 tablespoons chocolate chips, smoothly the top lightly with a spatula.
- 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.
- Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
*I use Jif, Skippy or similar; natural PB can separate and/or be too oily.
Amount Per Serving: Calories: 379Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 48mgSodium: 63mgCarbohydrates: 45gFiber: 2gSugar: 31gProtein: 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.
Peanut Butter Pudding Cookies – These chocolate-dipped peanut butter pudding cookies are SOFT AND CHEWY on the inside thanks to the addition of pudding mix in the cookie dough!
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