Ingredients
Equipment
Method
- Step 1 — Preheat oven to 350°F (175°C). Line a 9×13 inch (23×33cm) light-colored aluminum baking pan with parchment paper leaving a 2-inch overhang on both long sides and grease the parchment lightly with non-stick spray or butter.
- Step 2 — In a large mixing bowl, combine the 1 cup (258g) commercial creamy peanut butter and the ½ cup (113g) melted cooled unsalted butter and stir with a silicone spatula until the mixture is fully combined, smooth, and uniform with no visible butter streaks.
- Step 3 — Add the 1½ cups (300g) packed light brown sugar to the peanut butter-butter mixture and stir for a full 60 seconds, pressing the sugar into the fat until the mixture is thick, cohesive, and slightly grainy.
- Step 4 — Add the 2 large room-temperature eggs one at a time, stirring fully after each addition, then add the 2 teaspoons pure vanilla extract and stir for 20 more seconds until the batter is smooth, glossy, and falls from the spatula in a thick ribbon.
- Step 5 — Add the 1½ cups (190g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt directly to the wet mixture and fold with the spatula using slow wide strokes, stopping the moment no dry flour streaks remain — target under 20 folds total.
- Step 6 — Reserve 3 tablespoons (30g) of the chocolate chips, fold the remaining chips into the batter with 6 to 8 folds, scrape the batter into the prepared pan, spread into an even layer, scatter the reserved chips across the surface, and press them in lightly.
- Step 7 — Bake on the middle rack at 350°F (175°C) for 25 to 28 minutes until the edges are set and deep golden brown and pulled slightly from the parchment and the center looks just barely set — pull when the center still looks slightly soft.
- Step 8 — Transfer the pan to a wire rack and cool for a minimum of 2 hours before cutting, then use the parchment overhang to lift the slab onto a cutting board and cut into 16 bars with a sharp knife wiped clean between each cut.
Notes
Peanut butter: use commercial creamy only — Jif or Skippy. Natural peanut butter causes greasy, collapsed bars regardless of how well it is stirred.
Flour: spoon into measuring cup and level — do not scoop. Or weigh at 190g. Scooping adds 20–30% more flour and produces dry bars.
Baking soda freshness: drop ¼ tsp into 2 tsp white vinegar — vigorous bubbling means active. Flat reaction means expired.
Cooling: 2 hours minimum before cutting. Cutting early causes the center to collapse and crumble. Refrigerate 30 min after cooling for cleanest cuts.
Make-ahead: bake the day before. These bars are better on Day 2 — the texture deepens overnight.
Scaling: to double, multiply all ingredients by 2 except baking soda — use 1½ tsp, not 2 tsp. To halve, use an 8×8 inch pan and check at 20 minutes.
Freezing: wrap bars individually in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw at room temperature for 45–60 minutes still wrapped.
High altitude: reduce baking soda to ¾ tsp, add 2 tbsp flour, raise oven temp to 365°F (185°C), check at 23 minutes.
Allergens: contains gluten, dairy, eggs, and peanuts. Not suitable for peanut or tree nut allergy households.
Storage: hard-sided lidded container with parchment between layers, room temperature up to 4 days. Do not use zip-lock bags.