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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If I used coconut flour in this, how much would you suggest I increase the liquid? Thanks 🙂
Oh my god, Katie. I can’t stay away from these bars! I love your recipes – always. BUT I think we have found a new winner here! These are so incredibly delicious! Thank you so much for sharing these (and all your other drool-worthy recipes). My very selective son just LOVES your Deep Dish Cookie Pie. That’s the only dessert he ever wants me to bake – AND he even knows what’s in it. It’s the only bean/legume he eats – ever.
5 stars are NOT enough for this one!
Thank you!
Just wondering if I wanted to use honey/maple syrup instead of granulated sugar/xylitol, what amount should I use and will I add more flour or use less applesauce to compensate?
Chocolate chips peanut butter bar.
Everyone, my granddaughter, daughter
and son-in- low loved it. I am baking again second time. Thanks for sharing.
when you post a new recipe or even repost an old one, updated, its fun for us to try it out and see how it goes over with family, friends, self, etc. Like to see more things that one can take to a potluck.
Can you please clarify this?? Do we add the extra milk if needed or not?!:
Only 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.
I think she’s saying don’t add more than the total amount listed in the recipe. And only add that amount if needed.
These are incredible. So so so yummy! I used brown rice flour as I am sharing with a coeliac friend. My kids are in heaven, my 4 year old just told me, “this is the best day ever!” Thanks Katie!
Loved these! Looking for the similar recipes to these, but I can’t find on your site. It was almost the same but had cocoa in the mix.
https://lett-trim.today/2015/07/13/chocolate-chip-brownie-bars/%3C/a%3E 🙂
Are your recipies original?
These look delicious! In my opinion, whenever chocolate and peanut butter are together the outcome never fails! Has anyone tried this recipe (or any of the other recipes) using whole wheat flour?