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These chewy peanut butter chocolate chip bar treats turn regular cookies into easy-to-share squares with a lovely mix of sweet and salty. Their soft bite and plenty of chocolate and peanut butter morsels make them hard to resist at any gathering.
I whipped these up for the first time when unexpected neighbors dropped by and I needed something sweet fast. They vanished so quickly that I now always keep the stuff to make them handy for when dessert cravings strike.
Ingredients
- Smooth peanut butter: stick with mainstream brands like Skippy or Jif for the right consistency and better binding
- Unsalted butter: make sure it's soft but not melted for the best mixing results
- White sugar: brings the sweetness and helps create those slightly crunchy edges
- Light brown sugar: keeps everything moist and adds a hint of caramel that works well with the nutty flavor
- Large eggs: they hold everything together and give the bars their structure
- Vanilla extract: boosts all the other flavors - go with real vanilla if you can
- All purpose flour: forms the base of your bars - try unbleached for better taste
- Baking powder: gives just enough puff without making them too cake-like
- Fine sea salt: cuts through sweetness and makes the peanut butter pop
- Peanut butter chips: amp up the nutty goodness throughout the bars
- Semi sweet chocolate chips: balance out the peanut butter with their rich sweetness
Step-by-Step Instructions
- Get your pan ready:
- Put parchment paper in a 9x13 inch baking dish with extra hanging over the sides so you can lift the bars out later. Don't skip this or you'll struggle to serve them neatly.
- Combine dry stuff:
- Stir the flour, baking powder and salt together in a big bowl until they're all mixed up. This spreads the baking powder evenly so your bars rise properly.
- Beat the butters:
- Mix the soft butter and peanut butter in another large bowl until they're completely smooth. Take about 2 minutes with an electric mixer to get them really fluffy.
- Mix in sugars:
- Slowly add both kinds of sugar to your butter mix while beating for about 3 minutes until it's light and fluffy. This puts air in the mixture for better texture.
- Add the wet items:
- Put in eggs one at a time, mixing well after each. Then stir in the vanilla until everything looks smooth.
- Join wet and dry ingredients:
- Slowly add your flour mixture to the wet stuff, mixing gently just until you can't see dry flour anymore. Don't mix too much or your bars will get tough.
- Add the chips:
- Use a spatula to gently stir in both kinds of chips until they're spread throughout the dough. This way you'll get great flavor in every bite.
- Fill your pan:
- Push the dough into your lined pan with slightly wet hands or a spatula so it doesn't stick. Make sure it's even all around so it bakes the same.
- Bake them up:
- Put the pan in your preheated oven for 25-30 minutes until the edges turn golden and a toothpick stuck in the middle comes out with just a few moist crumbs.
- Let them rest:
- Let the whole thing cool completely in the pan on a cooling rack before lifting out and cutting into squares. This cooling time helps them set up for clean slices.
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What I really love about these bars is how the peanut butter chips melt differently than the chocolate ones, giving you little pockets of different flavors. I took them to my kid's soccer game once and watched as even the fussiest children came running back for more.
Tasty Texture Secrets
Don't leave these in the oven too long if you want them to turn out just right. Take them out when the edges look golden but the middle still seems a bit soft. They'll keep cooking from their own heat after you pull them out and will get firmer as they cool down. This gives you that perfect chewy middle with slightly crispy edges that everyone goes crazy for.
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Keeping Them Fresh
These squares stay fresh for about 3 days when you store them in a sealed container at room temperature. If you want them to last longer, put them in the fridge for up to a week or wrap single pieces in plastic and stick them in a freezer bag. When you want a frozen one, just let it sit out for about an hour before eating.
Mix It Up
You can change this basic recipe in lots of ways. Try using white chocolate chips instead of peanut butter ones if you want something sweeter. Throw in a cup of chopped roasted peanuts for some crunch. Make them fun with colorful candy-coated chocolates mixed in. During autumn, add some cinnamon and swap in butterscotch chips for a fall-themed treat.
Ways To Enjoy
These bars taste great on their own, but you can fancy them up by warming them slightly and adding a scoop of vanilla ice cream with warm chocolate sauce drizzled on top. For kids' lunches, wrap single pieces in parchment and tie with string. They also make wonderful gifts during the holidays when packed in pretty containers.
Common Questions
- → How long do these peanut butter cookie bars last?
Keep them in a sealed container at room temp for about 5 days, or stick them in the freezer if you want them to last longer.
- → Will chunky peanut butter work in this recipe?
You bet! Chunky peanut butter adds a nice crunch, but your batter might not be quite as smooth.
- → Can I swap out the chocolate chips?
Sure thing! Try white chocolate chunks, chopped nuts, or even some dried fruit bits for something different.
- → What if I don't have any parchment paper?
Just coat your baking pan really well with butter or cooking spray so nothing sticks.
- → How can I tell when they're done baking?
Look for golden brown edges and stick a toothpick in the middle—it should come out mostly clean, maybe with a few crumbs.