Side Pannel
Peanut Butter Chocolate Chip Bars
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- Serves: one 8x8 pan, 9 to 12 generous squares
Peanut Butter Chocolate Chip Bars
- Recipe Submitted by Cool Whip on 09/16/2014
Category: Kids, Desserts, Chocolate
Ingredients List
- 1/2 cup unsalted butter (1 stick), melted
- 1/3 heaping cup peanut butter (I use Jif, Skippy or similar; natural PB can separate and/or be too oily)
- 1 large egg
- 1 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup semi-sweet chocolate chips + 2 tablespoons, for sprinkling
Directions
1. Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait momentarily before adding the egg so you don't scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
4. Add the flour and stir until just combined, don't overmix.
5. Stir in 1 cup chocolate chips.
6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
7. Sprinkle evenly with 2 tablespoons chocolate chips, smoothly the top lightly with a spatula.
8. Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Bars shown in photographs were in 90F Caribbean heat and humidity, and very soft and melty. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Wait momentarily before adding the egg so you don't scramble it. Add the peanut butter, egg, brown sugar, vanilla, and whisk until smooth.
4. Add the flour and stir until just combined, don't overmix.
5. Stir in 1 cup chocolate chips.
6. Turn batter out into prepared pan, smoothing the top lightly with a spatula.
7. Sprinkle evenly with 2 tablespoons chocolate chips, smoothly the top lightly with a spatula.
8. Bake for about 20 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Bars shown in photographs were in 90F Caribbean heat and humidity, and very soft and melty. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
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