Delish Peanut Butter Chocolate Chip Bars

Let’s talk about the bars I make when I’m “not eating dessert” but somehow need to taste the batter six times to “check the salt.” These are thick, chewy, peanut-buttery squares studded with melty chocolate chips—the kind you think you’ll slice into tidy little bars, then end up eating in chaotic, lava-like scoops because patience is not our brand. The whole thing comes together in one bowl (two if you count the melted butter cup I will absolutely abandon in the sink) and bakes into a golden, slightly underdone situation that feels like a warm hug from your reckless inner child. Yes, this pan is probably too small. No, I won’t wash fewer dishes.

Here’s the scene: I pulled these out of the oven, told my husband to “let them cool,” which he heard as “attack with a butter knife like a cartoon raccoon.” The kids saw molten chocolate and suddenly became amateur geologists, “studying” crumb structure with their fingers. The dog ate a corner (he’s fine, I’m still furious), I pretended this was all part of the plan, and we called it “rustic.” Ten out of ten, would cause controlled chaos again.

Time-Saving Hacks

– Melt the butter in the baking pan in the preheating oven. Is it wrong? Yes. Will I still do it? Also yes.
– Line the pan with parchment so you can yeet the whole slab onto a cutting board and pretend you’re a bakery.
– Use a whisk for the wet stuff, then switch to a spatula for the dry. That’s two tools, not five. We’re improving.
– Skip softening your peanut butter by microwaving it for 10–15 seconds. Chaotic neutral energy.
– Don’t cool them fully—freeze for 10 minutes and slice. Or don’t slice. Spoon-to-pan is a serving method.

Serving Ideas

– Warm with vanilla ice cream and a drizzle of honey if you’re trying to impress exactly one person: yourself.
– Coffee for breakfast. It’s a “breakfast bar” if you look away while you eat it.
– Cold from the fridge with a pinch of flaky salt: chef’s kiss, therapy not included.
– Serve with wine if the kids drove you nuts. Pairing notes: any wine that pours.
– Honest option: straight from the pan while standing over the sink. It’s called efficiency.

What to Serve It With

– Tall glass of milk or chocolate milk if you really want to commit to the bit.
– Fresh berries for contrast, so you can say you “balanced your plate” on Instagram.
– Salty snacks like pretzels or potato chips—the sweet-salty spiral is real.
– Espresso or cold brew, because caffeine and sugar are best friends.

✔Tips & Mistakes

– Don’t overbake: Pull them when the center still looks a little soft; they set as they cool.
– Pan size: 8×8 for thicker, gooier bars; 9×9 for a tidier slice and quicker bake.
– Peanut butter type: Creamy works best; natural PB is fine but stir it smooth and expect a slightly cakier texture.
– Mixing: Stir until just combined. Overmix = tough bars = sadness.
– Line the pan: Parchment sling saves lives (and corners).
– Let cool (a bit): Slicing hot bars is a crumb avalanche. Delicious, but messy.
– Salt: A sprinkle of flaky salt on top makes you look and feel fancy.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Counter: 2–3 days in an airtight container.
– Fridge: Up to a week, and they firm up nicely.
– Freezer: Slice, wrap, and freeze up to 2 months; thaw at room temp or zap for 10–15 seconds.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Almond butter or cashew butter in place of peanut butter. Sunflower seed butter if nut-free.
– Chocolate situation: chips, chunks, or a chopped bar. Mix milk and dark if you’re indecisive (same).
– Add-ins: chopped peanuts, pretzels, coconut flakes, or a swirl of raspberry jam for PB&J vibes.
– Sweeteners: brown sugar for fudgy texture; maple syrup for weekend energy (reduce other liquid slightly).
– Flour tweaks: Use a 1:1 gluten-free blend; oat flour works, but go by feel—dough should be thick, not pourable.

Frequently Asked Questions

Delish Peanut Butter Chocolate Chip Bars

Chewy, bakery-style peanut butter chocolate chip bars packed with melty chips and rich peanut butter flavor. Mixed in one bowl and baked in a 9x13 pan—perfect for potlucks, lunch boxes, or make-ahead treats.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ baking spray for greasing the pan
• ▢ 1.5 cup all-purpose flour
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon fine salt
• ▢ 0.5 cup unsalted butter, melted and slightly cooled
• ▢ 0.75 cup creamy peanut butter
• ▢ 0.75 cup light brown sugar, packed
• ▢ 0.5 cup granulated sugar
• ▢ 2 large eggs
• ▢ 2 teaspoon vanilla extract
• ▢ 1.25 cup semisweet chocolate chips
• ▢ 0.25 cup mini chocolate chips for topping, optional
• ▢ 0.125 teaspoon flaky sea salt optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang, and lightly grease with baking spray.
• In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• In a large bowl, whisk the melted butter, peanut butter, brown sugar, and granulated sugar until smooth and glossy.
• Whisk in eggs one at a time, then whisk in vanilla until well combined.
• Add dry ingredients to the wet ingredients and fold with a spatula just until no dry streaks remain; do not overmix.
• Fold in 1 cup of the semisweet chocolate chips, reserving the remaining 0.25 cup for topping.
• Spread the thick batter evenly into the prepared pan. Sprinkle the remaining semisweet chips and the mini chocolate chips over the top. Lightly sprinkle with flaky sea salt if using.
• Bake for 22 to 27 minutes, until the edges are set and golden and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter).
• Cool completely in the pan on a wire rack. Use parchment to lift out, then cut into 16 bars.
• Store bars airtight at room temperature for up to 3 days or freeze for up to 2 months.

Notes

For thicker, fudgier bars, pull them from the oven when the center still looks slightly soft; they will set as they cool. Swap semisweet chips for milk or dark chocolate, or add 0.5 cup chopped roasted peanuts for crunch.