I am excited to share my latest creation among Chocolate Chip Bars which blend rich unsalted butter with packed brown sugar and a swirl of creamy peanut butter. I combined lightly beaten eggs, vanilla, and semisweet chocolate chips to produce a decadent treat that invites you to savor every bite.

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I recently whipped up these Peanut Butter Chocolate Chip Bars and I have to say, they blew me away. I started off by creaming one cup of room temperature unsalted butter with a cup of packed brown sugar and half a cup of granulated sugar.

Then, I mixed in two large, lightly beaten eggs and a teaspoon of vanilla extract to really tie everything together. After that, I folded in 2 1/4 cups all-purpose flour along with a teaspoon of baking soda and half a teaspoon of salt (dont forget this!).

What really sets these bars apart is the addition of one cup of semisweet chocolate chips and a generous swirl of half a cup of creamy peanut butter. I’ve always been a fan of recipes that remind me a bit of my favorite chocolate chip cookie treats or those fun peanut butter chocolate chip bars.

Every bite is a surprising burst of flavor, and if you serve them warm with ice cream, its next level awesome.

Why I Like this Recipe

1. I love how the peanut butter swirl mixes with the chocolate chips, addin a unique, rich flavor that makes each bite super fun.
2. I really appreciate that all the ingredients are simple and things I got in my pantry, so I can whip it up anytime without fuss.
3. I like that the bars come out thick and fudgy even if they look kinda messy at first, it makes them perfect to share with friends or enjoy on my own.
4. I enjoy how the recipe is easy to follow even when it has little twists, like the peanut butter swirl, that makes it feel special and homemade.

Ingredients

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Unsalted butter: Provides rich taste and moisture; adds essential fats that bind our bars nicely.
Brown sugar: Packed brown sugar gives deep molasses flavor and moisture, making the bars pleasingly sweet.
Creamy peanut butter: This peanut butter offers protein and healthy fats, creatin an awesome nutty swirl throughout.
Semisweet chocolate chips: Deliver bursts of cocoa richness and melty texture that delights everytime.
Large eggs: Lightly beaten eggs bind the mixture, addin protein and ensurin perfectly moist bars every time.
Vanilla extract: Deepens flavors and brings warmth, subtly balancing the sweet ingredients.
All-purpose flour: Forms the structure of the bars and provides necessary carbohydrates for perfect texture.

Ingredient Quantities

1 cup unsalted butter, softened (make sure its at room temperature)

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs, lightly beaten

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt (dont forget this!)

1 cup semisweet chocolate chips

1/2 cup creamy peanut butter (for that awesome swirl)

How to Make this

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1. Preheat your oven to 350°F and grease or line a 9×13 inch pan with parchment paper.

2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until well blended. It should look light and fluffy.

3. Mix in the eggs and vanilla extract until they are evenly combined.

4. In another bowl, whisk together the all-purpose flour, baking soda, and salt.

5. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix or your bars might get tough.

6. Fold in the semisweet chocolate chips so they spread evenly through the batter.

7. Spread the batter evenly into the prepared pan.

8. Drop spoonfuls of the creamy peanut butter all over the batter and then use a knife to gently swirl it in.

9. Bake for 30 to 35 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.

10. Let the bars cool completely in the pan before slicing. Enjoy these warm with a scoop of your favorite ice cream for the ultimate treat!

Equipment Needed

1. Preheated oven set to 350°F
2. 9×13 inch baking pan lined with parchment paper
3. At least two mixing bowls (one large for creaming butter and sugars and one for mixing dry ingredients)
4. Measuring cups and spoons for accurate ingredients
5. An electric mixer or hand mixer for creaming and mixing
6. A whisk for beating the eggs and vanilla if needed
7. A spatula for mixing and scraping batter out of the bowls
8. A knife for swirling the peanut butter into the batter
9. A toothpick for testing doneness in the center of the baked bars

FAQ

Q: Can I freeze these bars?

A: Yes, you can freeze them. Just cool the bars completely and wrap them well in plastic wrap before freezing.

Q: Can I use dark chocolate chips instead of semisweet ones?

A: Sure, you can swap them, but keep in mind the flavor might be a bit different.

Q: Is it ok to use natural peanut butter instead of creamy?

A: Yeah, you can do that, but natural peanut butter tends to separate so the swirl might not be as smooth.

Q: How do I make sure the bars dont turn out too greasy?

A: Make sure you measure your butter and peanut butter carefully and mix the batter just enough to combine the ingredients.

Q: How should these bars be stored?

A: Store them in an airtight container at room temperature for up to 4 days, or freeze for longer storage.

Peanut Butter Chocolate Chip Bars Recipe Substitutions and Variations

If you dont have unsalted butter, you can use salted butter instead – just cut down on the extra salt in the recipe.
If you run out of brown sugar, mix 1 tablespoon of molasses with 1 cup of granulated sugar. Its a cool trick that still gives you that moist texture.
Missing eggs? Each egg can be replaced with 1/4 cup of unsweetened applesauce. It might change the texture a bit but works in a pinch.
If your pantry is out of peanut butter, almond or cashew butter makes a pretty good substitute for that awesome swirl.
And if you dont have vanilla extract, you can swap it for a splash of almond extract or even a little rum for a different flavor kick.

Pro Tips

1. Make sure all your ingredients, like butter and eggs, are at room temperature so that the mix creams up properly. Sometimes if they’re too cold, your batter won’t mix as smoothly.
2. When you’re combining the wet and dry ingredients, be careful not to overmix. Overdoing it can actually make your bars come out tough instead of soft and chewy.
3. For that awesome peanut butter swirl, drop in spoonfuls of peanut butter and gently mix it in with a knife – you really don’t want to stir it all up, just enough to create those cool patterns.
4. Once your bars come out of the oven, let them cool completely in the pan. I’ve found that cutting them while hot almost always leads to crumbling.

Peanut Butter Chocolate Chip Bars Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

235

kcal

Equipment: 1. Preheated oven set to 350°F
2. 9×13 inch baking pan lined with parchment paper
3. At least two mixing bowls (one large for creaming butter and sugars and one for mixing dry ingredients)
4. Measuring cups and spoons for accurate ingredients
5. An electric mixer or hand mixer for creaming and mixing
6. A whisk for beating the eggs and vanilla if needed
7. A spatula for mixing and scraping batter out of the bowls
8. A knife for swirling the peanut butter into the batter
9. A toothpick for testing doneness in the center of the baked bars

Ingredients

1 cup unsalted butter, softened (make sure its at room temperature)
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (dont forget this!)
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter (for that awesome swirl)

Directions

Preheat your oven to 350°F and grease or line a 9×13 inch pan with parchment paper.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until well blended. It should look light and fluffy.
Mix in the eggs and vanilla extract until they are evenly combined.
In another bowl, whisk together the all-purpose flour, baking soda, and salt.
Slowly add the dry ingredients to the wet ingredients and mix until just combined. Don't overmix or your bars might get tough.
Fold in the semisweet chocolate chips so they spread evenly through the batter.
Spread the batter evenly into the prepared pan.
Drop spoonfuls of the creamy peanut butter all over the batter and then use a knife to gently swirl it in.
Bake for 30 to 35 minutes or until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
Let the bars cool completely in the pan before slicing. Enjoy these warm with a scoop of your favorite ice cream for the ultimate treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.