Chocolate Chip Peanut Butter Bars

These gooey chocolate chip peanut butter bars are my go-to when I need something quick, crowd-pleasing, and irresistibly delicious for any get-together, from birthday parties to cozy nights with friends.

I still remember the first time I brought these bars to a family cookout. The tray disappeared in minutes and everyone asked for the recipe. Now it is my most requested dessert.

Ingredients

• Applesauce or coconutmilk yogurt: this adds natural moisture and keeps the bars gooey Choose unsweetened for less sugar
• Peanut butter or allergy friendly alternative: creamy peanut butter gives rich flavor and fudgy texture Use one that stirs easily for best mixing
• Pure vanilla extract: enhances the classic cookie flavors Look for pure vanilla not imitation for best taste
• Baking soda: helps the bars rise and become light Always check it is fresh for proper rising
• Salt: a pinch balances all the sweetness and deepens the flavor Sea salt or kosher salt are both great
• Flour: your choice of spelt white sorghum oat almond or buckwheat pick based on your needs and what you have on hand Make sure almond flour is finely ground for even texture
• Granulated sugar or xylitol: sweetens everything up Use your favorite and go for fine grains so it blends smoothly
• Chocolate chips: big pockets of melty chocolate in every bite Use semisweet or dark depending on your taste
• Milk of choice: just a splash if needed to bring the dough together Dairy or plant based both work just use it sparingly

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 350 F and get an 8 inch pan ready by coating it lightly with oil or lining it with parchment paper This will keep the bars from sticking and make cleanup easy

Mix the Wet Ingredients:

If your peanut butter is firm gently heat it until stirrable In a large mixing bowl combine peanut butter applesauce and vanilla extract Mix until smooth so the flavors blend evenly

Stir the Dry Ingredients:

In a separate bowl whisk flour baking soda salt sugar and chocolate chips together This evenly distributes leavening and chocolate throughout every bite

Combine Wet and Dry:

Pour the dry ingredients into the wet mixture and start stirring The mix will look dry at first but keep folding and mashing to break up the nut butter If it will not come together add just a bit of milk until it forms a thick cookie dough

Spread and Smooth:

Transfer the dough to your prepared pan and press it in evenly For a smooth top you can press another sheet of parchment on top then peel it back Gently press a few extra chocolate chips on top

Bake to Gooey Perfection:

Bake for 10 minutes only The top should look set but the inside will be very soft This is what gives these their signature gooey texture

Cool and Set:

Let the bars cool in the pan for at least 20 minutes After cooling they will firm up and become much easier to slice They get even better if allowed to rest overnight

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Whenever I make these bars I always sneak a few extra chocolate chips on top That gooey chocolate layer after baking reminds me of my grandma letting me press chips into her cookie dough as a kid She believed more chocolate always meant more smiles

Storage Tips

Store these bars in an airtight container at room temperature for up to three days They stay really soft If you want to keep them longer stash them in the fridge for a week or freeze for up to two months Just bring them to room temp before serving for the best chewy texture

Ingredient Substitutions

Switch the peanut butter for sunflower seed butter or soy nut butter if you need a nut free option For gluten free use oat or buckwheat flour If you are looking to lower sugar use a natural sweetener like xylitol or a coconut sugar blend

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Serving Suggestions

Serve these bars up plain or with a scoop of vanilla ice cream for a party treat I love sprinkling a pinch of flaked sea salt on top for a sweet salty contrast They are also delicious with a mug of coffee or hot cocoa

Recipe Origins

Chocolate chip peanut butter bars take all the best parts of American classic cookies and make them even easier No scooping or rolling dough Just press and bake These bars became popular as a potluck and bake sale staple thanks to their crowd pleasing flavors and unbeatable texture

Recipe FAQs

→ Can I use different types of flour?

Yes, you can experiment with spelt, oat, almond, sorghum, or buckwheat flours. Each will bring its own subtle taste and texture, so choose based on preference or dietary needs.

→ Is it necessary to add milk?

Only add milk if the dough seems too dry when mixing. Start with a small amount; the batter should be thick and sticky like cookie dough for best results.

→ How do I know when the bars are baked enough?

The bars should look set on top but remain soft underneath when you remove them from the oven. Cooling is key—they will continue to firm as they rest.

→ Can I make this treat nut-free?

Absolutely! Use a nut-free butter alternative to accommodate allergies. Sunflower seed butter works well and maintains a creamy texture.

→ How should I store leftovers?

Store the cooled bars in an airtight container at room temperature for up to three days, or refrigerate to extend their shelf life and preserve gooeyness.

→ What’s the best way to serve these bars?

Enjoy them as is, or slightly warm with a scoop of ice cream for an extra-special treat. They pair well with coffee or milk.