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Chocolate Chip Peanut Butter Bars

If you love peanut butter and chocolate than these chocolate chip peanut butter bars are your nirvana. Gooey, rich, and easy to make. Get ready to swoon.

The Backstory: My son Morgan decided today to give Mom a run for her money. The challenge: to pretend to be in the Chopped kitchen and whip together a recipe in under 30 minutes with whatever ingredients he threw my way. I accepted the challenge and what you have before you are the results: chocolate chip peanut butter bars (plus, the benefit of me tweaking the recipe after tasting it). Fortunately, for this mom, my son decided to not put me on the chopping block (thanks, kid) and Mom remains champion! More of the Backstory after the recipe

Chocolate Chip Peanut Butter Bars

Dense and peanut-buttery with chunks of chocolate chips. I ask you--what could be bad? These scrumptious bars bake up in no time and are truly delicious.
Course Desserts
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 12 bars

Ingredients

  • 1 stick butter, melted
  • 1 egg, beaten
  • 1/2 cup reduced-fat peanut butter
  • 1 cup light brown sugar, packed
  • 1 tbsp. vanilla
  • pinch of Kosher salt
  • 1 cup all-purpose flour
  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup dried cherries
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup milk chcoloate chips
  • baking spray
  • Confectioner's sugar for dusting (optional)

Instructions

  1. Preheat oven to 350 degrees. Line an 8 x 8 pan with foil and spray generously with non-stick baking spray. Set aside.
  2. Add melted butter to large bowl. Allow butter to cool for a few minutes. Add in beaten egg, vanilla, peanut butter and brown sugar and mix well. Add in flour and a pinch of Kosher salt.
  3. If using cherries and/or nuts, add them in. Stir in the semi sweet and milk chocolate chips. Pour into prepared pan and smooth top with a spatula. Sprinkle additional chips over top if desired. Bake for 25 minutes.
  4. Cool on wire rack or in fridge for at least an hour before cutting into bars. Dust with Confectioner's sugar if desired.

More of the Backstory after the recipe

Chocolate Chip Peanut Butter Bars

Dense and peanut-buttery with chunks of chocolate chips. I ask you--what could be bad? These scrumptious bars bake up in no time and are truly delicious.
Course Desserts
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 12 bars

Ingredients

  • 1 stick butter, melted
  • 1 egg, beaten
  • 1/2 cup reduced-fat peanut butter
  • 1 cup light brown sugar, packed
  • 1 tbsp. vanilla
  • pinch of Kosher salt
  • 1 cup all-purpose flour
  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup dried cherries
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup milk chcoloate chips
  • baking spray
  • Confectioner's sugar for dusting (optional)

Instructions

  1. Preheat oven to 350 degrees. Line an 8 x 8 pan with foil and spray generously with non-stick baking spray. Set aside.
  2. Add melted butter to large bowl. Allow butter to cool for a few minutes. Add in beaten egg, vanilla, peanut butter and brown sugar and mix well. Add in flour and a pinch of Kosher salt.
  3. If using cherries and/or nuts, add them in. Stir in the semi sweet and milk chocolate chips. Pour into prepared pan and smooth top with a spatula. Sprinkle additional chips over top if desired. Bake for 25 minutes.
  4. Cool on wire rack or in fridge for at least an hour before cutting into bars. Dust with Confectioner's sugar if desired.
True confession: Morgan gave me peanut butter, chocolate chips, vanilla yogurt, and dried cherries. I nixed the yogurt and used and egg instead. That’s our little secret. Here’s the recipe and the pic is posted along with it. ¬†Delish. If you’re not a fan of dried cherries, just leave them out. My husband suggested (during the Chopped judging–oh yes, we did the whole thing) that I add nuts next time, and I so I’ve added those to the revised recipe as I think they’d be a terrific addition.

These bake up just like old fashioned chocolate chip cookie bars, only denser and much more moist and fudge-like because there isn’t a cookie layer acting as a base. These are fudgy and gooey and finger-licking yum.

Enjoy.

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Jodi Luber

Jodi Luber

Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
Jodi Luber
Jodi Luber

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