Peanut Butter Chocolate Chunk Bars

"Great for classroom treats, bake sales, etc. Quick and easy to make. Do NOT use reduced-fat peanut butter. Recipe comes from Nestlé."
 
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photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by Juenessa photo by Juenessa
photo by Juenessa photo by Juenessa
Ready In:
32mins
Ingredients:
9
Serves:
24-36
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ingredients

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directions

  • Preheat oven to 350°.
  • In a small bowl, combine flour and baking soda.
  • In a large bowl, beat together brown sugar, peanut butter, butter and granulated sugar until creamy. Beat in egg and vanilla. Gradually beat in flour mixture.
  • Stir in chocolate chunks.
  • Press into ungreased 13 x 9" baking pan.
  • Bake at 350° for 18-22 minutes or until center is set. Cool completely in pan on wire rack before cutting into bars.

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Reviews

  1. These are so yummy. I like them even better than peanut butter cookies. I would recommend taking them out before they look golden brown if you like them chewy because they get crispier while they cool. Thanks!
     
  2. These are just as good as regular chocolate chip cookie bars, but with a good peanut butter flavor. They can also be made gluten-free very easily by substituting AP GF flour and adding 1 teas. xanthan gum. This will most definitely be stored in my recipe collection. Thanks, Parsley!
     
  3. These bars did not turn out well for me. They were incredibly dry and had a sandy texture.
     
  4. It was cold and windy so I wanted to make something in the oven. I found this and decided to give it a try. I followed the recipe other then I was a bit short on the brown sugar but didn't think that made a difference. I also used hershey chocolate chips as that is all I had. Two liked this and two thought it was OK- thus the four stars. I did use chunky peanut butter as that is what I had on hand. Mine took 22 minutes to cook.
     
  5. really really good. I halved the recipe and used an--i think 9 x 9 pan. I took it out after 23 minutes, afraid I'd left it in too long but it had a good crispiness, and could possibly have used an extra minute or two from the gooeyness on the bottom, but I loved it. Had a hard time keeping away from it. I didn't measure out my brown sugar precisely--used one full 1/4 cup measured well, then another 1/4 cup measured like flour instead of packed--to hopefully make a 1/4 and a half. That turned out to be a good method with this recipe, but I wouldn't mind having used some extra brown sugar--since that was my favorite taste in the product.
     
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Tweaks

  1. These are delicious and easy, made them gluten free by adding a teaspoon of xantham gum and substituting the flour with 1/2 cup each of rice flour, potato starch and tapioca starch. Thanks for the recipe!
     
  2. Quick and easy to make. I didn't have chocolate chunks so I used chocolate chips and substituted Splenda Brown Sugar/Splenda Blend for brown sugar/sugar. I must have cooked them a minute or two to much, they were a little dry. I will cut the baking time next batch. DH and son loved them, they gobbled up half the pan! It was like eating a square chocolate chip cookie. Thanks for sharing.
     
  3. These are delicious!I did end up having to substitute margarine for the butter--don't think that it made a difference--really moist and gooey if you leave them as is--just as yummy out of the fridge too(we like our cookie bars cold)Thanks for the recipe!
     

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