Ooey gooey chocolate chip peanut butter bars…
The Ultimate Chocolate Chip Peanut Butter Bars
These chocolate chip peanut butter bars are one of the top most popular recipes on my blog – and for very good reason!
When you need a recipe that both meat eaters and vegans love, these bars are an absolute must-try, because they will never let you down.
Of every dessert I’ve ever made, these peanut butter bars are still one of my go-to recipes for parties, because they’re easy to transport, get rave reviews even from guests who aren’t into healthy eating, and you’re pretty much guaranteed no leftovers by the end of the night.
People go crazy for the soft, gooey, peanut buttery texture and melty chocolate in each delicious bite, and they taste like the lovechild of a chocolate chip cookie and a Reeses peanut butter cup!
*There’s now also a chocolate brownie version, so be sure to try the Brownie Batter Bars!
Above – watch the video of making the peanut butter bars!
The peanut butter bars can be:
Vegan
Keto
Gluten Free
Dairy Free
Sugar Free
Egg Free
Grain Free
Soy Free
Paleo
And Oil Free
(For high-protein peanut butter bars, make these Protein Bars.)
Homemade Chocolate Chip Peanut Butter Bars
With chocolate and peanut butter, is it any surprise how good these are?
If Nestlé and Hersheys were to collaborate on a dessert, I’m pretty sure they’d come up with something along the lines of these gooeylicious chocolate chip peanut butter bars.
The recipe was originally adapted from my Vegan Peanut Butter Cookies, and I’ve changed it over the years to make it even better (which I didn’t think was possible, because the original was so good!).
Below is the newest version, which now includes a keto friendly option for those who need it. Everyone should be able to enjoy these crazy delicious peanut butter bars!
(Above, bringing the bars to a party earlier this year. They did not last long!)
If you want a bigger batch, try the popular Ryan Reynolds Blondie Bars.
Chocolate Chip Peanut Butter Bars
Ingredients
- 1/4 cup applesauce, or yogurt such as coconutmilk yogurt
- 1 cup peanut butter OR allergy-friendly alternative – nut-free recipe here
- 1 tsp pure vanilla extract
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup plus 2 tbsp flour – you can use spelt, white, sorghum, oat, almond, even or buckwheat (50g)
- 2/3 cup granulated sugar of choice or xylitol
- 1/4 cup chocolate chips, optional
- up to 2 tbsp milk of choice, only if needed
Instructions
- Preheat oven to 350 F. Grease an 8-inch pan, or line with parchment. Gently heat nut butter if not already stir-able, then stir in the applesauce and vanilla extract. In a separate bowl, stir baking soda, salt, flour, sugar, and chocolate chips. Pour the dry ingredients into the wet and keep stirring—it will seem very dry at first, so you’ll need to break up the nut butter and stop occasionally to scrape it off your spoon. If needed, slowly add up to 2 tbsp milk of choice as you stir. Don’t add more milk; it will eventually get gooey like cookie dough. Transfer the batter to the prepared pan. Smooth down evenly. (I press a second sheet of parchment on top to smooth, then remove this sheet.) Press some chocolate chips into the top if desired. Bake 10 minutes. When you take the peanut butter bars out, the top will look set but they will still be very undercooked underneath. This is okay! Leave them to cool for at least 20 minutes, during which time they will firm up. (They also firm up even more overnight.)View Nutrition Facts
Video
Notes
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Hi Katie
This recipe looks absolutely DIVINE!!!
I have two questions though…
Is it just the Buckwheat that is 50g and the other alternatives 1/4 like the flour?
And, can I use Carob Chips instead of chocolate chips?
Thanks for the amazing site!
Be sure to report back if you use carob. That should work. Use the same measurements no matter what flour.
I had similar trouble with mine–I ended up baking them for about 20/25 minutes–I have a slow oven, so this wasn’t totally unexpected on my end, but they look nice and set!
They look scrumpous! I read your email today and want the recipe for the gooey fall apart brownies! I love when you take them out in pieces and have to eat them while you do it! Please post the recipe.
Thank you.
Just made this recipe (I halved it) — the batter tasted amazing. It’s just out of oven and I’m letting it set now. I loved how fast this was to whip up and how quickly it baked!
What chocolate chips do you use in your recipes?
Sounds like maybe an issue with your oven or the climate where you live? I made these with almond flour last night to test, and they were definitely not liquidy after baking. Definitely worth another try, as these things are so good when they turn out!!!
Made these today, truly tasty! Question, if I added an egg would they set up more like a traditional brownie?
This is yummy. I made it yesterday and my friends love it. Instead of chocolate chips, I used shredded dark chocolates.
Katie, there is definitely an ingredient missing in this recipe – the chocolate chips!!
This recipe is missing a key ingredient – the chocolate chips!!
Yes, you have1/4 cup chocolate chips listed at the bottom as ‘optional, for topping. But if they’re ‘optional’ then why is the recipe called ‘CHOCOLATE CHIP peanut butter bars’??
The main quantity of chocolate chips that gets mixed in with the batter is missing. Please correct.
I made these yesterday. They were fantastic & very easy to make…definitely a keeper! I will be making these a lot, I do believe. Thanks!