Tessa's Recipe Rundown
Taste: The nutty peanut butter coupled + the semi-sweet chocolate chunks = just the perfect flavor combination!
Texture: The bars are perfectly thick and chewy with a generous amount of gooey chocolate chunks studded throughout.
Ease: Super easy!
Pros: Simple recipe to satisfy any PB & choc craving.
Cons: None!
Would I make this again? I make these bars ALL the time.
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Peanut Butter Chocolate Chunk Bars are the perfect quick and easy bake for any PB and chocolate lovers out there.
I could go on and on about how much I adore chocolate + peanut butter. But hopefully, if you’re reading this post, you’re already sold on the combination!
I have a feeling these Peanut Butter Chocolate Chunk Bars will become a staple part of your baking repertoire.
They’re super quick and simple to throw together, and you likely already have most of the ingredients on hand. I love that they’re thicker than a cookie, and they’re absolutely amazing with a scoop of ice cream on top.
Most of the time when I’m craving something sweet, I want something with a substantial texture. Whether that’s thick, fudgy, rich, dense, chewy, gooey, or crunchy, I’m all about the texture.
That’s probably why I’d take a cookie, bar, or brownie over a slice of cake almost any day. I might be the only one who feels this way, so if you agree please let me know in the comments below!
Sprinkle of Science
How to Make Peanut Butter Chocolate Chunk Bars
What Type of Peanut Butter for Peanut Butter Chocolate Chunk Bars?
I used Skippy peanut butter when creating these Peanut Butter Chocolate Chunk Bars. If you wish to use natural peanut butter, be sure it’s extremely well stirred and cohesive, with no oily pockets or dry bits, before using. I’ve found in other recipes (like my Classic Peanut Butter Cookies, and my Peanut Butter Chocolate Chip Cookies) that natural peanut butter can increase the PB flavor, so feel free to give that a try here.
Avoid Dry Cookie Bars: Measure Correctly!
If you are not measuring your ingredients with a digital kitchen scale, you could accidentally be adding too much flour, causing hard, dry, or cake-like cookie bars. Learn more about how to measure ingredients for perfect results every time here!
The Chocolate Chunks
- Be sure to use high-quality baking chocolate, like Ghirardelli.
- I prefer to chop up bars of baking chocolate, but chocolate chips will work, too, if needed.
- I find semi-sweet or even milk chocolate works best in this recipe. Bittersweet is too dark to complement the nutty slightly salty peanut butter flavor, overshadowing it slightly.
Do I Have to Use Brown Sugar in Peanut Butter Chocolate Chunk Bars?
Yes! Lightly brown sugar adds moisture, extra chewiness, and that wonderful butterscotch flavor that complements the peanut butter so well. If you don’t have brown sugar on hand, learn how to make DIY brown sugar here. Dark brown sugar can also be used, but note that your bars will be a little darker in color, and will be slightly softer in texture.
What Pan For Peanut Butter Chocolate Chunk Bars?
I highly recommend using a 8-inch square metal baking pan for these Peanut Butter Chocolate Chunk Bars. I don’t recommend using a glass or ceramic pan, as these pans can take much longer to heat up and bake through, causing underdone middles and overbaked edges. Learn more about Glass vs. Metal Baking Pans here. Avoid using a dark-colored metal pan, as these pans will heat too aggressively and can cause dry or even burnt cookie bars.
Will Cookie Bars Sink as They Cool?
These bars may bake up taller at the edges and slightly sunken in the center – and that’s okay! Rich, delicious cookie bars may sink slightly in the middle – but if your bars sink too drastically, that may be due to undertaking.
How to Store Peanut Butter Chocolate Chunk Bars
Store Cookie Bars for up to 3 days at room temperature inside an airtight container.
Can You Freeze Cookie Bars?
Yes! Wrap the whole slab or individual slices in plastic wrap and store inside an airtight container or freezer bag for up to 1 month. Thaw at room temperature for a few hours before serving.
Photos by Ashley McLaughlin.
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Ingredients
- 1 stick (113 grams) unsalted butter
- 1 3/4 (350 grams) cups light brown sugar
- 1/2 cup (135 grams) smooth peanut butter*
- 2 eggs plus one egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups (286 grams) all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 ounces (170 grams) semi-sweet chocolate chunks
Instructions
- Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan** with parchment or foil.
- In a saucepan over medium heat, melt the butter. Add the brown sugar, stirring until smooth. Remove from the heat and stir in the peanut butter. Allow to cool.
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt.
- Once the butter mixture is cool, add the eggs and yolk, one at a time, stirring until well combined. Stir in the vanilla extract. Pour the mixture into the prepared dry ingredients, and stir to create a very thick dough-like batter. Fold in 3/4 the chocolate chunks, reserving the rest for sprinkling on top.
- Transfer the batter to the prepared pan, spreading evenly to the edges. Sprinkle with the remaining chocolate chunks, lightly pressing them into the batter.
- Bake for 30 minutes, or until the top is golden and the edges are slightly browned. Allow to cool in the pan. Use the parchment to remove the bars before cutting into squares and serving. Store in an airtight container at room temperature for up to 3 days.
U-N-B-E-L-I-E-V-A-B-L-E ❗This recipe is outstanding! Super rich texture, gooey and addictive, peanut butter and chunks of chocolate that melt in your mouth, an unusual and special dessert! Thank you so much dear Tessa! I plan to make all the recipes on this amazing site! Lol
So happy to hear how much you love this recipe! Thanks for the comment 🙂
I made this today for my husband and his buddies and it’s absolutely delicious!
The feedback was great and I got someone who doesn’t like peanut butter eat 2 bars of these hehe.
Will make again for sure 🙂
That’s fantastic! So happy to hear they were such a hit 🙂
Thank you
There were delicious! My only comment is that they needed to be cooked about 10 minutes longer than the recipe stated. They were pretty raw in the middle after 30 minutes:
Hi Manda! Thanks for your feedback! What kind of baking pan did you use?
veryyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy goooooooooooooooooooooooooooood
Love the idea of this! Do you think this would work as one- or two-bite bars, made in a mini-muffin tin (with obvious adjustments to the cooking time)?
I haven’t tried that, but it sounds delicious! Of course, if you’d rather make it easier on yourself, you can always just cut these bars into smaller bites 🙂 Let me know how it goes if you try it the other way!
These are soo delicious! Very rich, dense, gooey on the inside and crisp on the outside. Delicious chocolate Chip Cookie with a light touch of peanut butter flavour. I’m afraid to think about how many calories these have haha
My bars were done within 25minutes so do keep an eye on them.
These are definitely an indulgent treat for sure, but so worth every calorie! 😉 I’m so glad you gave this recipe a try.
Hey Tessa! Can I make the dough one day ahead and cool in the fridge for baking the next day? Or generally what would you say how long do they keep their freshness/flavor? 🙂 Thanks!
Since the bars last up to 3 days at room temperature, you could bake them the night before to enjoy the next day! Hope that helps.
thank you.ایهام زیبا جان
Tnx for sharing, very good job
Like
Tnx for sharing, very good job
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My first try at this recipe was wildly unsuccessful. I used the weight measurements provided but 350 g of brown sugar turned out to be waaaaay more than 1 3/4 cups, so the butter/sugar/peanut butter mixture turned into a solid block. The electric mixer couldn’t handle it, and a whisk handle melted onto the pot in the process.
Pictures of the recipe step by step would have helped, for instance what does it mean by ‘until smooth’.
In the end, I tried a second time, using the volumetric measurements intsead and by following the initial steps of the peanut butter cheesecake brownie receipe (mix melted butter into peanut butter, then add the sugar and eggs).
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