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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Is there anything I can do other than applesauce?? I have neber seen a recipe call for that. Do u even taste it? Not a fan of applesauce, that’s why.
You don’t taste it. You could probably sub yogurt but I have not tried this. Or more peanut butter.
Has anyone tried using maple syrup instead of sugar? Thanks!
Yummy, but I would 1/2 the vanilla next time. It may just be my kind of extract (it is very strong), but the flavor was a little overwhelming. Will definitely make again!
Hmm did you use imitation vanilla extract by any chance, or does it say “pure” on the label? Just asking because imitation vanilla is commonly sold and would definitely have a strong aftertaste!
These were really good, but I’m going to cut down on the sugar when I make them again, maybe half. A bit too sweet! I’m allergic to peanuts so I used cashew butter. My grandson went nuts over these!
IS it possible to make this with rolled oats instead of flour?
Let me start by saying I LOVE this blog. I’ve been recipe hacking since I became a health conscious vegan 20 year ago. Huge thanks Katie for all you’ve shared. BUT I had to comment (for the first time) regarding the serving size the nutritional info is based on. If you are using the suggested 8″ pan and divide this recipe into the suggested 16 serves that works out to 1″ squares. Seriously? May I request that the nutritional info relates to a realistic serving size to avoid being misleading? We get enough deception from processed food labeling, let’s keep this site completely translucent. Lastly, an FYI: I made this recipe with 1/3 peanut butter and 2/3 PB2, and a mix of almond flour and coconut flour, and it worked. Yum yum! Ps: much love to you Katie, don’t mean to offend you! 🙂
OPPPS!!!!! My sincerest apologies. #mathfail Please ignore my previous comment. A serving is 2″x2″. Love your work Katie. (skulks away in disgrace)
Mine is in the process of firming up as I just took it out of the oven. I am not sure, though, if it will firm up by tomorrow as it is falling apart now. It certainly tastes delicious, though. But what bothers me is that it did not rise. It will be great for family but not for guests.
Any reason for it not rising since the recipe was followed and milk was not needed?
Made them to the recipe except that I only had 3/4 cup PB, so used 1/4 cup sunflower butter. I used almond flour. Mixed them in a stand mixer until some of the natural oils came out, and then patted them into an 8×8 pan. They were AH-Mazing!! So, so fudgey and yummy! Will definitely make them again very soon!!!
Hi, do you have a metric conversion for us Brits please?!
These were SO delicious! I made them with whole wheat, a little less than 2/3 cup white sugar, and dark chocolate chips! Sooo yummy! Thank you for the recipe!
JUST made these! They turned out so great I ate 3 in about 15 seconds! Thanks Katie!!!
How do we make the bars keto?
Hi! You would use the almond flour version and unsweetened yogurt (or coconutmilk yogurt), and a keto friendly granulated sweetener such as erythritol.
I’ve entered this into MyFitnessPal exactly as written, and am still coming up with a different calorie count than you list. I used regular peanut butter, sugar, spelt flour, and dark chocolate chips, and am still getting 153 calories per bar :/ help!!?
came out a doughy mess.. tasty but . uncooked… i think i’ll test baking 20 min instead of 10… 13 min failed. it needs a bit more flour…
Hi Katie, I was just wondering how I might be able to adjust this recipe if I choose to use some powdered peanut butter along with the natural stuff? I know this will make my batter much more dry, so should I just add more yogurt/milk to add moisture? I’m also not vegan/vegetarian so I was considering adding an egg or some egg whites as well. Thank you!