Peanut Butter Chocolate Chip Bars Recipe

Sliced squares of peanut butter chocolate chip bars on parchment paper.

5 from 2 votes

Peanut Butter Chocolate Chip Bars Recipe

Soft, chew, irresistibly easy-to-make bars packed with peanut butter flavour, chocolate and the crunch of pretzels. That sweet, salty, nutty combination is magic!

Prep Time10

Cook Time25

Total Time35

Course: Bars

Cuisine: American

Servings: squares

Calories: 276kcal

Author: Emma Duckworth

Equipment

Square baking pan 23cm (9-inch)

Ingredients

110 g unsalted butter room temperature
110 g light brown sugar
100 g granulated sugar
100 g peanut butter smooth or crunchy
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
250 g plain flour (all-purpose)
1 teaspoon baking soda
½ teaspoon salt
150 g dark chocolate 70% chopped
75 g milk chocolate chips
20 g pretzels

Metric - US Customary

Instructions

Prepare a pan. Grease and line with parchment paper, a 23cm square (9 inch) baking pan. Ensure the paper overhangs the edges to use as a paper sling when lifting the bars from the pan. Preheat the oven 180℃ (350℉).
Cream the butter and sugars together. Add butter, light brown sugar and white sugar into a medium mixing bowl. Using hand-held electric beaters, cream the butter and sugars for 2-3 minutes until light and thickened
Add the eggs. Beat in the egg and egg yolk until combined.
Add in the peanut and vanilla extract. These two ingredients get mixed in until the dough looks smooth.
Add in the dry ingredients and flavourings. Sift the flour and the baking soda into the bowl. Add in the salt, milk chocolate chips and dark chocolate. Then mix on low until only a few flour streaks remain. NOTE: Reserve a small amount of the chocolate to sprinkle on top of the bars before baking.
Press dough into the pan. You'll need to line and grease a baking pan. Tip the cookie dough into the pan and press the dough across the base with your fingers. The dough will look quite raggedy.
Use a combination of moistened fingertips and an offset spatula to smooth the dough into an even layer. The water helps give the top of the dough a smooth finish.
Top with pretzels and chocolate. If you kept some of the chocolate aside- sprinkle that over the top, then scatter the pretzels.
Bake! The Peanut Butter Chocolate Chip Bars bake for 20-25 minutes in the oven or until the top is lightly golden. Don't overbake, as this will dry out the interior, and you'll lose the fudginess from the bars. Once baked, make sure to sprinkle the bars with flaked sea salt

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: Store Peanut Butter Chocolate Chip Bars in an airtight container at room temperature for up to 4 days.

To freeze: Allow the cookie bars to cool to room temperature. Wrap the cookie bar slab or individual squares in plastic wrap and then aluminium foil and freeze for up to 2 months. Thaw at room temperature.

TIP 1: Weigh the flour using scales, not cups. You'll achieve a far more accurate measurement. Too much flour will lead to dry cookie bars.

TIP 2: Don't overmix the cookie dough. Mix until the flour is only just mixed through.

TIP 3: Press the dough in with moistened fingertips. It's the only way you'll get a smooth, flat surface.

TIP 4: Watch the bake time. These cookie bars need to be chewy and just a little bit gooey in the middle. It makes them all kinds of delicious this way!

Nutrition