Peanut Butter Chocolate Chip Bars
These soft, chewy peanut butter chocolate chip bars bring together creamy peanut butter and plenty of chocolate chips in a quick and easy one bowl dessert.
The batter mixes up by hand, bakes in an 8×8 inch pan, and comes out moist, buttery, and loaded with chocolate in every bite. If you love fuss free baking that still tastes rich, this is the kind of recipe worth keeping close.
The original peanut butter chocolate chip bars recipe is the source of everything below.
Jump to:
- Peanut Butter Chocolate Chip Bars
- Soft and Chewy Peanut Butter Chocolate Bars
- Peanut Butter Chocolate Bars Ingredients
- How to Make Peanut Butter Chocolate Bars
- Recipe Tips
- What Readers Are Saying
- More Chocolate Peanut Butter Desserts:
- FAQs
- Can I double this peanut butter chocolate chip bars recipe?
- How long do peanut butter chocolate chip bars bake at 350°F?
- Can I use natural peanut butter in these bars?
- How do I store or freeze peanut butter chocolate chip bars?
- Peanut Butter Chocolate Chip Bars
- Ingredients
- Instructions
- Last Step:
- Notes
- Nutrition
- Did you make this recipe?
Soft and Chewy Peanut Butter Chocolate Bars
The original recipe is built on a trusted blondie base that has appeared in 35 or more versions on the source blog, and that base is exactly why these bars feel so dependable.
It is also wonderfully easy to memorize, because nearly every amount is a one. In the same single bowl, you melt 1 stick of butter, then stir in 1 egg, 1 cup of brown sugar, 1 tablespoon of vanilla, and 1 cup of flour.
For this peanut butter and chocolate version, 1 cup of chocolate chips and the peanut butter go in as well. The peanut butter is the one exception to the rule at 1/3 cup, and that heaping 1/3 cup is what gives the bars their creamy, nutty backbone.
The finished bars are super soft, slightly chewy, buttery, and peanut buttery. Butter and peanut butter together keep them very moist, so they practically melt in your mouth, and there is an abundance of chocolate in every bite.
That soft, melty texture is also why these bars work so well for a last minute dessert. You are not creaming butter, you are not chilling dough, and you are not dirtying a stand mixer.
One detail worth knowing: the original photos were taken in a hot kitchen with no air conditioning, and later on a very hot day in Aruba. That is why the bars look so melty in those pictures. It is the weather, not a flaw in the recipe.
One bowl, one short list of ingredients, and one very chocolate heavy result. That is the whole idea behind these bars.
Peanut Butter Chocolate Bars Ingredients
The shopping list is short and made up of everyday baking staples. Here is the full rundown.
| Ingredient | Amount |
|---|---|
| Unsalted butter, melted | 1/2 cup |
| Peanut butter | 1/3 heaping cup |
| Egg | 1 large |
| Light brown sugar, packed | 1 cup |
| Vanilla extract | 1 tablespoon |
| All purpose flour | 1 cup |
| Salt, or to taste | 1/2 teaspoon |
| Semisweet chocolate chips | 1 cup, plus 2 tablespoons for sprinkling |
The recipe makes 9 servings, and the source nutrition is calculated per single serving.
| Nutrient | Per serving |
|---|---|
| Calories | 379 |
| Carbohydrates | 45 g |
| Protein | 5 g |
| Fat | 21 g |
| Saturated fat | 11 g |
| Fiber | 2 g |
| Sugar | 31 g |
| Sodium | 180 mg |
| Cholesterol | 48 mg |
Nutrition information is calculated automatically, so treat these numbers as an approximation rather than a precise measurement.
How to Make Peanut Butter Chocolate Bars
Prep takes about 10 minutes, the bars bake for about 20 minutes, and they need at least 30 minutes of cooling time in the pan before slicing. Here is the method from start to finish.
- Preheat the oven to 350F. Line an 8×8 inch baking pan with aluminum foil, spray it with cooking spray, and set it aside.
- Melt the butter in a large, microwave safe bowl, about 1 minute on high power.
- Wait a moment before adding the egg so it does not scramble. Add the peanut butter, egg, brown sugar, and vanilla, then whisk until smooth.
- Add the flour and salt and stir until just combined. Do not overmix.
- Stir in 1 cup of the chocolate chips.
- Turn the batter into the prepared pan and smooth the top lightly with a spatula.
- Sprinkle the remaining 2 tablespoons of chocolate chips evenly over the top and smooth it lightly again.
- Bake for about 20 to 25 minutes, until a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter.
- Let the bars cool in the pan for at least 30 minutes before slicing and serving.
- Store the bars airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Cutting the bars after the full cooling time gives you cleaner squares. If you rush it, warm chocolate will smear and the centers can slump. The bars also stay soft for several days when they are stored properly.
Recipe Tips
On pans: this recipe was made in a metal 8×8 inch pan. Baking in glass may change the bake time, because metal conducts heat better than glass.
On flour: these bars have only ever been made with all purpose flour, so there is no way to say whether gluten free flour or whole wheat flour would work. The same caution applies to egg replacers.
On vanilla: the amount can be scaled back if you prefer a quieter flavor. The author always adds at least 2 teaspoons of vanilla to baked goods for what it lends to bars and brownies, but you can adjust to taste.
A few more questions come up often:
- Doubling the recipe works well in a 9×13 inch pan, but the bake time will differ, so watch the bars closely near the end.
- A 9×9 inch pan also works, though the bars will be thinner and the bake time needs to be reduced.
- Do not swap oil for the melted butter. The texture will not be right.
- Other chips work nicely, including peanut butter chips, a chopped chocolate bar, or white chocolate chips, which are also tasty with peanut butter.
- Other nut butters have not been tested. A no stir variety might work, and cookie butter or almond butter are suggested options, but there is no guarantee.
- Natural peanut butter is not recommended because it tends to be too oily or to separate. A brand such as Jif, Skippy, or Peter Pan is preferred.
For another reference point on one bowl peanut butter bars, see this comparison. Just note that pan size and peanut butter style drive most of the differences you will see between versions.
What Readers Are Saying
The bars have collected a steady stream of positive feedback from readers who baked them at home, and the notes are useful if you are planning your first batch.
One reader made the bars twice in two weeks and used 2 teaspoons of vanilla extract. That same reader stressed cooling the bars at least 30 minutes before serving, so the bottoms have time to cool and set. Another reader simply said the bars came together quickly, which is exactly what a one bowl dessert should do.
A reader who doubled the recipe for a 9×13 inch pan used a full cup of Jif peanut butter instead of 2/3 cup for the doubled batch. The result had crispy edges with a rich, somewhat fudgy middle. Another reader has made the bars three times.
One first time maker used a no stir natural peanut butter and needed closer to 30 minutes of baking where they live, which is a good reminder that ovens, pans, and climates all vary.
| What the reader did | What happened |
|---|---|
| Made the bars twice in two weeks, used 2 teaspoons of vanilla extract, cooled at least 30 minutes before serving | The bottoms cooled and set before serving |
| Doubled the recipe for a 9×13 inch pan and used a full cup of Jif peanut butter instead of 2/3 cup for the doubled batch | Crispy edges with a rich, somewhat fudgy middle |
| Used a no stir natural peanut butter | Needed closer to 30 minutes of baking where that reader lives |
The common threads are easy to spot. Cooling time matters for clean slices, doubling the recipe works but changes both the pan and the timing, and the style of peanut butter you choose genuinely shapes the final texture.
More Chocolate Peanut Butter Desserts:
If this flavor combination is your kind of thing, there is a whole lineup of related treats worth exploring.
- No bake Chocolate Peanut Butter Fudge Bars are the easiest place to start when you would rather not turn on the oven at all.
- Peanut Butter Cup Bars are soft, slightly chewy, and buttery, with chocolate in a nice balance.
- Oatmeal Chocolate Chip Peanut Butter Bars are soft, chewy, and filling, with a texture on the denser side.
- Chocolate Peanut Butter Dream Bars layer a Nutter Butter crust, chocolate pudding, and a peanut butter cream cheese filling.
- Peanut Butter Chocolate Chip Toffee Bars bring in chocolate chips, peanut butter chips, sweetened condensed milk, and toffee bits.
- Peanut Butter Blossom Bars are made in one bowl without a mixer and need no dough chilling.
- Salted Caramel Peanut Butter Chocolate Chip Bars use salted caramel peanut butter and also skip the mixer.
Two more from this site that fit right in with the bars above are Peanut Butter Chocolate Chip Blondies and Peanut Butter Caramel Toffee Chocolate Chip Cookie Bars. Both keep the peanut butter and chocolate theme going with a slightly different texture.
For outside references, you can also look at these easy peanut butter chocolate chip bars or this take on homemade peanut butter chocolate bars. They are handy when you want to see how another kitchen handles the same idea.
One last note on the timeline: this recipe was originally published on August 29, 2014, and reposted on June 17, 2022 with updated text.
For another recipe idea, try Peanut Butter Chocolate Chip Blondies.
See the original recipe.
FAQs
Can I double this peanut butter chocolate chip bars recipe?
Yes, the recipe doubles easily. Double every ingredient and bake the batter in a 9×13-inch pan instead of the 8×8-inch pan. Because the batter spreads differently, the bake time changes, so start checking early and pull the bars when a toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter.
How long do peanut butter chocolate chip bars bake at 350°F?
Bake them in a preheated 350°F oven for about 20 to 25 minutes. The edges should look set and the top should be matte rather than glossy, and a toothpick inserted in the center should come out clean or with a few moist crumbs but no batter. Let the bars cool in the pan for at least 30 minutes before slicing.
Can I use natural peanut butter in these bars?
Natural peanut butter is not recommended because it tends to separate and stay oily, which can leave the bars greasy, dense, or prone to burning at the edges. Use a conventional no-stir brand such as Jif, Skippy, or Peter Pan. The recipe calls for 1/3 heaping cup of peanut butter.
How do I store or freeze peanut butter chocolate chip bars?
Store them airtight at room temperature for up to 1 week. To freeze, wrap the bars well and keep them for up to 6 months, then thaw at room temperature before serving. Refrigeration firms them up and dulls the soft, chewy texture, so room temperature storage is the better choice.
Peanut Butter Chocolate Chip Bars
Peanut Butter Chocolate Chip Bars These soft, chewy peanut butter chocolate chip bars bring together creamy peanut butter and plenty of chocolate chips in a quick and easy one bowl dessert. The batter mixes up by hand, bakes in an 8×8 inch pan, and comes out moist, buttery, and loaded with chocolate in every bite.
- Total Time: 60 min
- Yield: 9 servings 1x
Ingredients
1/2 cup unsalted butter, melted
1/3 heaping cup peanut butter
1 large egg
1 cup light brown sugar, packed
1 tablespoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt, or to taste
1 cup semi-sweet chocolate chips, plus 2 tablespoons for sprinkling
Instructions
1-Preheat oven to 350F: Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2-In a large, microwave-safe bowl melt the: In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3-Wait momentarily before adding the egg so: Wait momentarily before adding the egg so you don’t scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
4-Add the flour, salt, and stir until: Add the flour, salt, and stir until just combined, don’t overmix.
5-Stir in 1 cup chocolate chips: Stir in 1 cup chocolate chips.
6-Turn batter out into prepared pan, smoothing: Turn batter out into prepared pan, smoothing the top lightly with a spatula.
7-Sprinkle evenly with 2 tablespoons chocolate chips,: Sprinkle evenly with 2 tablespoons chocolate chips, smooth the top lightly with a spatula.
8-Bake for about 20 to 25 minutes,: Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow bars to cool in pan for at least 30 minutes before slicing and serving.
9-Bars will keep airtight at room temperature: Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Additional time: follow the resting and cooling steps (30 min).
- Prep Time: 10 min
- Cook Time: 20 min
- Method: bake
Nutrition
- Calories: 379cal
- Sugar: 31g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 48mg
