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These Peanut Butter Chocolate Chunk Bars are thick, chewy, and incredibly easy to make. Every bite is loaded with gooey chocolate chunks and that irresistible peanut butter flavor we all know and love.
They’re perfect for potlucks, lunchboxes, or an after dinner treat you can reach for all week long.
These Peanut Butter Chocolate Chunk Bars have been a staple in our house for the past few years because honestly, who doesn’t love peanut butter and chunks of chocolate? It’s one of those combinations that never gets old and let’s just say, leftovers never last long around here.
You’ll love how there’s no mixer to drag out, no dough to chill, and barely any cleanup. They’re also great for making ahead of time and storing on the counter, because they just get better with time. By day two the flavors are richer and the texture is fudgier than you’d believe.
For more peanut butter and chocolate goodness, try my Peanut Butter Pie Dip or these Peanut Clusters.
Here’s A Quick Video Tutorial
Ingredients for Peanut Butter Chocolate Chunk Bars
Here’s everything you will need to make these bars with a few important notes, so keep reading!
- All-Purpose Flour: Measure this using the spoon and level method or you could get the incorrect amount of flour.
- Leavening Agents: In these bars we use baking soda and baking powder. The soda helps the bars rise while the powder lightens up the texture a bit.
- Salt
- Butter: We use unsalted butter that’s half melted and half softened. If you do use salted butter, omit the added salt.
- Sugar: I like a mix of granulated sugar and light brown sugar in these bars. There’s a little more granulated sugar because it gives these bars a peanut butter cookie like quality. Plus the peanut butter gives enough moisture that using less brown sugar makes no big difference.
- Egg: It doesn’t need to be brought to room temperature, but I do recommend getting this out first and setting it in a warm spot.
- Vanilla Extract
- Peanut Butter: Use any brand of smooth, creamy peanut butter. Popular options are JIF or Peter Pan. I personally use a No Stir Natural Peanut Butter from Aldi that’s better quality ingredients and not too oily.
- Chocolate Chunks: Feel free to use your favorite brand and type. I used half semi-sweet and half dark chocolate chunks from Aldi. You can also chop up chocolate bars if chocolate chunks are not readily available.
How to Make Peanut Butter Chocolate Chunk Bars
1. Mix Up The Cookie Dough. Whisk together the half melted, half softened butter, creamy peanut butter, sugars, eggs, and vanilla extract. Fold in the dry ingredients (flour, baking powder, baking soda, salt) and then 3/4’s of the chocolate chunks.
2. Press and Bake. Press the cookie dough into a parchment lined baking pan and top with the remaining 1/4 of chocolate chunks. Bake for 20 to 25 minutes or until a toothpick test comes out with few moist crumbs.
3. Cool, Cut, and Serve. Allow the Peanut Butter Chocolate Chunk Bars to cool before removing with the parchment paper. Cut into 9, 12, or 16 squares and store or serve.
Find the complete recipe instructions with measurements below.
A Few Helpful Recipe Notes
The dough should be a little crumbly. For that authentic peanut butter cookie texture the dough should be crumbly but also hold together when pressed between your fingers. If the final bars crumble more than expected, you probably used too much flour.
Don’t over bake your bars. There’s nothing worse than a dry, cakey, cookie bar. I like to pull mine out of the oven when a toothpick comes out with a few moist crumbs. They will continue to bake as they cool and you don’t have to worry about them being overbaked.
Bake them in a 9×13 baking pan for more servings. If you need more than 12 bars, you can bake this recipe in a 9×13 and get 18 to 24 bars. Just keep in mind they won’t be as thick which means less of baking time.
Storing & Freezing Information
One thing I love about these Peanut Butter Chocolate Chunk Bars is they store beautifully. This makes them a great make-ahead dessert option.
Once the cookie bars are baked and cooled completely, slice them into squares and place in an airtight container. I like to place layers of parchment paper between them so they don’t stick together. You can keep them at room temperature for up to 3 days, refrigerated for 7 days, or frozen for up to 3 months.
If you do freeze these, I recommend labeling the container with a best by date that is 3 months from the day you baked them. Thaw them overnight in the refrigerator or let them sit at room temperature a few hours before serving them. My dad likes to microwave his for 20 to 30 seconds and then top it with a scoop of ice cream.
Frequently Asked Questions (FAQ’s)
More Cookie Bars You Might Enjoy
Peanut Butter Chocolate Chunk Bars
EQUIPMENT
- 8×8 inch baking pan - light colored metal, aluminum
INGREDIENTS
- 2 cups all-purpose flour - measured using the spoon and level method
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ unsalted butter - cold, cut in 1 tablespoon sized chunks
- ¾ cup peanut butter - creamy, smooth
- ½ cup brown sugar - lightly packed
- ⅓ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup chocolate chunks - I used half semi-sweet and half dark chocolate from Aldi
INSTRUCTIONS
- Preheat oven to 350 °F. Line an 8×8 baking dish with parchment paper and then lightly greasing with oil or non-stick cooking spray.
- To a bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
- In a small saucepan add the cold, cubed butter. Place on the stove over medium heat until half of the butter is melted and half is softened.
- Pour the butter into a large bowl with the granulated sugar, brown sugar, and creamy peanut butter. Using a whisk, cream the butter and sugar together (for 2 to 3 minutes) until it becomes lightened in color and the sugar has dissolved a bit.
- Add the egg and vanilla extract, whisk until combined.
- Add the dry ingredients and fold using a silicone spatula until almost all the flour has absorbed. Pour in ¾ of the chocolate chunks and continue folding until the chocolate chunks are distributed and the flour has absorbed.
- Pour cookie dough into the prepared baking dish and press out in an even layer. Top with the remaining ¼ of chocolate chunks.
- Bake for 20 to 25 minutes, or until a toothpick test comes out with a few moist crumbs. Remember, the bars will continue baking once they're removed from the oven and overbaking will result it dry, cakey bars.
- Allow the bars to cool completely on a wire rack before lifting them out with the parchment paper. Cut into 9, 12, or 16 squares, then serve or store.
VIDEO
RECIPE NOTES
- Notes on the peanut butter. If you’re trying to stay away from yucky ingredients and preservatives in conventional peanut butter, use a no stir, natural peanut butter (I get mine from Aldi). It needs to be an option that is not too oily, doesn’t separate easily, and doesn’t have dry peanut bits in it.
- Bake them in a 9×13 for more servings. It’ll give you 18 to 24 bars. Just note, the bars will be about 1-inch thick and require about 3 to 5 minutes less baking time.
STORING INFORMATION
- Room temperature, in an airtight container with parchment paper between the layers, for up to 3 days.
- Refrigerated, in an airtight container with parchment paper between the layers, for up to 7 days.
- Frozen, in an airtight container with parchment paper between the layers, for up to 3 months. Thaw them in the refrigerator overnight, at room temperature for a few hours, or in the microwave 20 to 30 seconds.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
