These peanut butter bars are soft, chewy cookie bars filled with chocolate chips. Baked in a jelly roll pan, they’re a simple, shareable holiday favorite.
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Every Christmas my cousin would bring a tray of these peanut putter bars, and they quickly became a staple at our holiday gatherings just like my mom’s best Christmas cookies and bars. They are quick and easy to make, baked in a sheet pan, and cut into squares for sharing.
Peanut butter and chocolate chips are a classic pairing, just like in my thick peanut butter chocolate chip cookies. In bar form, though, they are even easier to make, and much like my chocolate chip cookie bars, they slice up beautifully and always disappear fast.
Why You’ll Love this Easy Recipe
- Flavor and texture: Softened butter and creamy peanut butter create a soft, chewy cookie bar with just the right richness. Gooey chocolate chips melt into every bite, making them irresistible.
- Simple to make: They come together in under an hour with basic pantry staples. No need to roll out dough, just press the batter into a jelly roll pan and bake.
Ingredient Notes
- Flour: All purpose flour gives the bars structure and keeps them soft and chewy. I have not tested these with gluten free flour.Â
- Baking powder and salt: A little baking powder helps the bars rise slightly, while the pinch of salt balances the sweetness.
- Butter: Use softened unsalted butter for the best texture. It blends smoothly with the sugar and peanut butter.
- Sugar: Granulated sugar keeps the bars light in color with a crisp edge.
- Peanut butter: Smooth and creamy peanut butter works best for an even texture and rich flavor. Stick with a no-stir variety since natural peanut butter with oil on top can make the bars turn out greasy.
- Egg: One room temperature egg adds moisture and easily binds the ingredients together.
- Vanilla: Enhances the flavor and pairs perfectly with peanut butter.
- Chocolate chips: Semi sweet chocolate chips or chunks melt into gooey pockets of chocolate in every bite of the peanut butter bars.
How to Make Peanut Butter Bars
To start, whisk together the flour, baking powder, and a pinch of salt in a medium bowl. This helps remove any lumps and blends everything evenly.
In a large bowl, beat the softened butter with the sugar until it looks light and fluffy. Add the peanut butter, egg, and vanilla, and keep mixing until smooth.
Stir the dry ingredients into the wet mixture a little at a time until just combined then fold in the chocolate chips, but don’t overmix.
Press dough evenly into a jelly roll pan lined with parchment paper. Bake until lightly golden. Cool in the pan then cut into squares and serve.
recipe tips
- Mix gently:Â Stop stirring as soon as you no longer see streaks of flour. Overmixing can make the peanut butter chocolate chip bars tough.
- Don’t overbake: The bars are ready when the edges turn lightly golden and the center looks just set. They will continue to firm up as they cool, and baking them too long will make them dry and crumbly.
- Easy peanut butter measuring:Â Lightly grease your measuring cup so the peanut butter slides right out. Just avoid using too much oil or spray.
- Pan choice:Â A metal pan bakes a bit faster than glass, so check for doneness a minute or two early.
Variations
- Crunchy peanut butter: Swap in crunchy peanut butter if you like more texture in each bite.
- Different chocolate: Try milk chocolate chips or even M&Ms for a fun twist.
- Thicker bars: Bake the dough in a 9×9-inch pan instead of a jelly roll pan. The bars will be thicker, so add a few extra minutes to the baking time.
- Brown sugar swap: Replace 1/4 cup of the granulated sugar with brown sugar for a chewier bar with a hint of molasses flavor.
- Other nut butters: My cousin always made these with peanut butter, but you could try almond butter or another no-stir nut butter for a slightly different flavor.
These peanut butter bars are rich, satisfying, and incredibly easy to make, making them perfect for sharing or keeping on hand for sweet cravings. Enjoy them chilled or at room temperature for a simple treat that’s sure to disappear fast.
- 2 cups all purpose flour
- 1 pinch salt
- 1 teaspoon baking powder
- ½ cup butter (softened)
- 1 cup granulated sugar
- 1 cup peanut butter (smooth)
- 1 teaspoon vanilla
- 1 large egg
- 12 ounces chocolate chips or chunks (semi sweet)
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Pre-heat the oven to 350F/190C. Line an approximate 15×10 inch / 38×25 cm baking sheet or jelly roll pan
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In a medium bowl whisk together the flour, salt and baking powder.
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In a large bowl or stand mixer bowl cream the butter and sugar for 2 minutes, add the peanut butter, vanilla and egg and combine. Add the dry ingredients ½ cup at a time, mixing on low, with a spatula or your hands, when almost combined add the chocolate chips and combine. Don’t over mix.
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Spread the dough on the prepared pan, (I found it easiest to place the dough in the pan and then lay a sheet of parchment paper on top and press down, then remove the paper). Bake for approximately 18-20 minutes or until lightly browned, don’t over bake. Cool in the pan on a wire rack. Cut into bars. Enjoy!
How to store the peanut butter bars.
Keep the bars in an airtight container at room temperature for up to 3 days, or refrigerate for about a week or freeze them by wrapping them tightly and place in a freezer-safe bag or container. Freeze for up to 2 months and thaw at room temperature before serving.
Calories: 146kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 49mg | Potassium: 80mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 78IU | Calcium: 16mg | Iron: 0.4mg | Phosphorus: 39mg
recipe FAQs
No, you can leave them out if you prefer. The bars will still have plenty of peanut butter flavor, or you can swap in another mix-in like nuts or dried fruit.
Most often it’s because they were baked too long. Keep an eye on the edges, once they turn lightly golden and the center looks set, take them out so they stay soft and chewy.
Keep the bars in an airtight container at room temperature for up to 3 days, or refrigerate for about a week.
Yes, these bars freeze well. Wrap them tightly and place in a freezer-safe bag or container. Freeze for up to 2 months and thaw at room temperature before serving.
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