1 ½cupssemi-sweet chocolate chips or chunksreserve 2 tablespoons
10-Minute Homemade Hot Fudgeoptional for drizzling (vegan hot fudge, chocolate syrup, Salted Caramel Sauce
Instructions
Preheat the oven to 350 degrees F.
Spread the flour out on a large baking sheet. Bake for 5 to 10 minutes. Do NOT skip this step — baking the flour kills any lingering bacteria and makes the raw cookie dough safe to eat. Let the flour cool before continuing with the recipe.
Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
In a large mixing bowl, whisk together (or beat with an electric mixer) butter, brown sugar, and vanilla until soft and fluffy, about 3 minutes.
Stir in the flour and optional salt.
Stir in the chocolate chips and peanut butter chips, reserving about 2 tablespoons chocolate chips to push into dough once in pan for a nice visual effect.
Turn dough out into prepared pan, pressing it down firmly with a spatula.
Evenly press in reserved chocolate chips.
Place pan in refrigerator or freezer for at least 2 hours to set up, or overnight. Bars slice easily from the freezer, but allow to come to room temp for about 10 minutes if it’s easier.
Optionally, drizzle with hot fudge or your favorite topping. Bars will keep airtight in the refrigerator for at least 3 weeks and in the freezer for up to 4 months.
Notes
Chocolate chips: I used 1 cup chips, 1/2 cup chunks; peanut butter/butterscotch/white chocolate chips may be substituted.