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chocolate chip peanut butter

Chocolate Chip Peanut Butter Bars

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Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 30 minutes
Total Time 1 hour 7 minutes
Course Dessert
Cuisine American
Servings 16 bars

Equipment

  • 2 Mixing bowl
  • 1 9x13 inch baking pan
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 parchment paper sheet
  • 1 Wire rack

Ingredients
  

  • 1 cup unsalted butter melted and slightly cooled
  • 1 cup creamy peanut butter
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 1/2 cup semisweet chocolate chips divided
  • 1/2 cup chopped roasted peanuts optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 9x13-inch pan with parchment paper, leaving overhang for easy lifting.
  • In a large bowl whisk together melted butter, peanut butter, brown sugar, and granulated sugar until smooth and glossy.
  • Whisk in the eggs one at a time until fully combined, then whisk in the vanilla extract.
  • In a separate bowl whisk together flour, baking powder, baking soda, and salt until evenly combined.
  • Add the dry ingredients to the wet ingredients and fold with a spatula just until no dry streaks remain.
  • Fold in 1 cup of the chocolate chips and the chopped peanuts if using.
  • Spread the thick batter evenly into the prepared pan and smooth the top.
  • Sprinkle the remaining 1/2 cup chocolate chips over the surface.
  • Bake for 20 to 24 minutes until the edges are set, the top is lightly golden, and a tester inserted in the center comes out with moist crumbs.
  • Cool the pan on a wire rack for 30 minutes, then use the parchment to lift and cut into bars.

Notes

For clean slices, chill the pan for 15 minutes after cooling before cutting with a sharp knife wiped between cuts. Do not overbake; bars continue to set as they cool, so remove when the center is just slightly soft. If using natural peanut butter, stir thoroughly to incorporate oils and consider adding 1 to 2 tablespoons extra flour if the batter seems loose. Swap semisweet chips with milk or dark as preferred, and add a pinch of flaky salt on top before baking for contrast. Bars keep well covered at room temperature for 3 days or can be frozen up to 2 months.
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