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.

173 comments on “Peanut Butter Chocolate Chip Bars”

  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!

  12. These are great!!! Made them today! Taste great!
    I used a glass pan because that’s all I had, and cooked them for 35min and they can out great.

  13. Oh yummy. These are just delicious. Thanks for sharing this recipe.

    Simon

  14. This is a great recipe my whole family loves it and it filled 22 brother and sisters t

  15. Can I make these is a 9×13 pan? Double the recipe?

  16. I made these according to recipe except I had no chocolate chips. I had a nice dark chocolate bar that I broke up into little pieces,and it turned out perfect. This is a really delicious, and easy to make recipe.

  17. This recipe was fantastic! I separated the dough into two- put half in the tray, smoothed it so it was even and spread some strawberry jam across it , then layered the rest of the dough on. It’s not a distinct line but it’s a nice subtle flavour that kinda pops around the crust of the brownie where it’s more defined. 10/10 will make again

  18. Hey do you have to use tinfoil or can I just grease my 8×8 in ? Thanks

  19. What if I wanted to do a bigger pan, like a 9×13, do I just double everything? Thnx alot for an easy recipe!!

  20. I can’t have nuts/peanuts due to an allergy, but these turned out amazing with Soy Nut Butter! I did a direct substitution and they are delicious. Thanks for the recipe and I’m excited I found a good peanut butter substitute and will be trying it with more of your peanut butter recipes.

  21. If I double the recipe and bake these in a 9×13 how long would you recommend baking them for?

  22. How many calories are in this?

  23. These bars are delicious!! Great recipe, thank you. (I threw in some pecan pieces for a little crunch.)

    Rating: 4
  24. If I am using a ceramic baking dish (I don’t have metal) do I need to adjust the temperature or can I just cooking it for longer?

  25. Absolutely delicious! Just put my second batch in the oven. Super easy and rave reviews! Thanks so much!

    Rating: 5

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