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Luna Hossain

Peanut Butter Chocolate Chip Bars

These peanut butter chocolate chip bars are an easy, one-pan treat that’s thick, soft, and chewy with a rich peanut butter flavor and melted chocolate throughout. The recipe involves melting butter and mixing it with sugar, eggs, and peanut butter, then gently folding in flour, salt, and chocolate chips. The thick batter is spread into a lined pan, optionally topped with extra chocolate or a peanut butter swirl, and baked at 350°F for about 30–35 minutes until the edges are set and the center is slightly soft. After cooling, the bars are sliced into squares. The recipe is loved for its simple one-bowl method, minimal cleanup, moist texture, and convenient storage.
Calories: ~260 | Carbs: ~28g | Fat: ~15g | Protein: ~6g
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16
Course: Bars & Brownies
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • Peanut butter
  • Butter
  • Sugar
  • Eggs
  • Flour
  • Salt
  • Chocolate chips or chocolate chunks
  • Optional: peanut butter chips
  • Optional: extra peanut butter for a swirl on top

Equipment

  • Mixing bowl
  • Spoon or spatula
  • Measuring cups and spoons
  • 8×8 or 9×9 baking pan
  • Parchment paper
  • Oven

Method
 

  1. Heat the oven to 350°F and line the pan with parchment paper.
  2. The paper should hang over the sides so the bars are easy to lift out later.
  3. Melt the butter and mix it with the sugar in a bowl.
  4. Stir until it looks smooth and glossy.
  5. Add the eggs and peanut butter.
  6. Mix until the batter looks thick and evenly colored.
  7. Stir in the flour and salt.
  8. Stop as soon as no dry flour is visible. The batter will be thick.
  9. Fold in the chocolate chips and peanut butter chips, if using.
  10. The chips should be spread evenly through the batter.
  11. Spread the batter into the pan.
  12. Smooth the top and sprinkle a few extra chocolate chips on top.
  13. Add peanut butter on top if you want a swirl.
  14. Drop small spoonfuls on the surface and lightly swirl or leave them as soft puddles.
  15. Bake for 30–35 minutes.
  16. The top should look golden, the edges set, and the center still a little soft.
  17. Cool completely before cutting.
  18. The bars will firm up as they cool and slice more cleanly.

Notes

  • Do not overmix once the flour is added, or the bars can turn tough.
  • Do not bake until the center looks dry; they will keep cooking as they cool.
  • Measure flour carefully so the bars stay dense and not crumbly.