Peanut Butter Chocolate Chunk Bars
These thick and chewy Peanut Butter Chocolate Chunk Bars are loaded with chocolate chunks and peanut butter. No mixer, no fuss, just an easy dessert bar you can have in the oven in under 15 minutes.
EQUIPMENT
- 8x8 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 8x8 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.
The cookie dough will be slightly crumbly, but hold together when squeezed between your fingers.
These bars taste best the next day because they soften and build in peanut butter flavor. If possible, make the recipe a day before you plan on serving them.
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 9x13 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.
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