Chocolate Chip Peanut Butter Bars
Dense, fudgy bars combining creamy peanut butter and milk chocolate in every bite. Soft center with crispy peanut topping makes these ideal for lunchboxes, potlucks, or afternoon snacks. This version uses a simple creaming method and generous chocolate chips for maximum flavor without requiring special techniques.
Ingredients
- ½ cup unsalted butter, softened at room temperature
- 1 heaping cup creamy peanut butter
- 1 ¼ cup granulated sugar
- 3 large eggs
- 1 ½ teaspoon pure vanilla extract
- 1 cup all-purpose flourgluten-free 1-to-1 blend1:1dietarygluten-free
maintains structure
- 1 pinch kosher salt
- 11 ½ ounce milk chocolate morselsdark chocolate chips1:1flavordairy-free
adds richness, reduces sweetness
- ¾ cup peanuts, chopped, dividedchopped almonds or walnuts1:1flavorpeanuts-freeadds tree_nuts
milder taste, different texture
Full guide →
Instructions
- 1
Preheat oven to 350F. Line 13x9-inch pan with foil or parchment, leaving overhang for handles. Spray parchment lightly with non-stick spray if needed.
- 2
Cream butter and peanut butter together until combined.
- 3
Blend in sugar, eggs, and vanilla extract, then add flour and salt; mix until just combined.
- 4
Fold in chocolate chips and 1/2 cup peanuts. Spread evenly into prepared pan.
- 5
Sprinkle remaining peanuts evenly over top.
- 6
Bake until edges are lightly browned, 20-25 minutes. Do not overcook.
- 7
Cool in pan 10 minutes. Using parchment handles, transfer to cooling rack and cool completely.
- 8
Transfer to cutting surface and cut into squares.
Tips
Don't overcook these bars. Check at 20 minutes for light browning at edges only; overbaking creates a dry, dense crumb.
For cleaner cuts, chill bars completely before slicing. A warm knife dipped in hot water also prevents sticking.
Toast peanuts lightly before chopping to intensify flavor and add textural contrast.
Good to Know
Airtight container at room temperature up to 5 days. Refrigerate up to 1 week for longer shelf life.
Prepare through folding step, refrigerate batter up to 24 hours. Bake when ready. Or bake completely, wrap individually, and freeze up to 2 months.
At room temperature as standalone snack or paired with milk, coffee, or tea. Cut into smaller portions for lunchboxes.
Common Mistakes
Overcook to avoid dry, dense crumb; remove at first sign of light browning at edges.
Don't skip cooling in pan to avoid bars falling apart when transferring.
Don't skip parchment overhang to avoid struggling to remove bars from pan.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
maintains structure
Nut-Free Alternatives
milder taste, different texture
General Alternatives
FAQ
Can I use natural peanut butter instead of creamy?
Yes, though natural versions contain more oil and may produce slightly thinner bars. Stir the oil back in before measuring. Baking time may be 1-2 minutes shorter.
What if I don't have parchment paper?
Use foil as suggested, or grease the pan well and dust with flour. Bars will be slightly harder to remove cleanly, so cool fully before attempting.
How long can I keep these bars and can I freeze them?
Room temperature storage lasts 5 days in an airtight container. Refrigerate up to 1 week. Freeze individually wrapped bars up to 2 months. Thaw at room temperature 1-2 hours before serving.