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Chocolate Chip Peanut Butter Bars

Ooey gooey chocolate chip peanut butter bars…

 HOW TO MAKE THEM: 1 cup peanut butter, 1/2 cup chocolate chips, 1 tsp baking soda, 2 tsp vanilla extract, 1 1/2 tbsp… Full recipe: https://chocolatecoveredkatie.com/2015/03/18/chocolate-chip-peanut-butter-bars/ @choccoveredkt
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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!

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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.)

GOOEY CHOCOLATE CHIP PEANUT BUTTER BARS - Crazy addictive recipe... like the lovechild of a chocolate chip cookie and a Reeses peanut butter cup! https://chocolatecoveredkatie.com/2015/03/18/chocolate-chip-peanut-butter-bars/ @choccoveredkt
GOOEY CHOCOLATE CHIP PEANUT BUTTER BARS - so addictive... like the lovechild of a chocolate chip cookie and a Reeses peanut butter cup! Recipe here: https://chocolatecoveredkatie.com/2015/03/18/chocolate-chip-peanut-butter-bars/
Chocolate Chip Peanut Butter Bars. Recipe: https://chocolatecoveredkatie.com/2015/03/18/chocolate-chip-peanut-butter-bars/ @choccoveredkt
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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!

Chocolate Covered Katie Dessert Blog

(Above, bringing the bars to a party earlier this year. They did not last long!)

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If you make the recipe, be sure to leave a comment below or tag me @ChocolateCoveredKatie on Instagram, so I can see and like your photos!

The Best Chocolate Chip Peanut Butter Bars Recipe
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If you want a bigger batch, try the popular Ryan Reynolds Blondie Bars.

Pin it now to save for laterPin Recipe

Chocolate Chip Peanut Butter Bars

These gooey chocolate chip peanut butter bars are a super popular party dessert!
4.82/5 (126)
Total Time 30 minutes
Yield 12 – 16 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

Notes

If you’re a visual person, be sure to watch the recipe video above, to see the bars being made.

Have you made this recipe?

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4.82/5 (126)

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Published on January 28, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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365 Comments

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  1. glo says

    Just want to let you know i really appreciate the sharing of your recipes… i am thankful i can find especially lots of chocolate recipe because i apparently am allergic to processed sugar.. we use coconut palm sugar insted… this makes me so happy to see that i dont have to try and modify recipes among being sick etc…i cant pay extra right now… I didnt feel quite comfortable not letting you know what a help your site is to us… Thanks from the bottom of my heart:) I dont like the publicity of sharing my details in public with you.. so thats why my name isnt all there.. sincerely glo 🙂

    • LilyM says

      I know this is two years plus later, but I hope Glo knows that a lot of us do share personal stuff, especially health stuff on the internet and it is cool to not want to share your name all of the time. But if you find the right people and places online, there is a lot of support!
      I too am really grateful, I mentioned that on FaceBook. But on my friend’s account! Well we are both grateful, especially since we both have parents who love junky food and really need healthier alternatives to the “regular” snacks, treats and desserts too. (I have been watching what my Dad, who survived a heart attack 5 years ago but is addicted to Pepsi and cookies from Subway! Anyway, I decided to see what his foodie vices are and I think this recipe will be awesome for Fathers Day!) Now if anyone knows how to get someone un-addicted to Pepsi… I am all ears! I see him up in the middle of the night, drinking from the bottle and then “Why can’t I sleep?”. So as you see it is a challenge! But I have CCK so I feel very well armed! This is my very favorite blog.

      • Dori says

        Kombucha. Kombucha. Kombucha. It BREAKS soda addiction (well, and prayer 🙂 There are SOOOOOO many amazing recipes for ALL taste desires.

      • SUNSHINE STATE says

        TO: lily m — I WAS A SODA DRINKER FOR 56 YEARS. 100% SODA THEN I READ WHAT WAS ACTUALLY IN THEM … I QUIT COLD TURKEY THE NEXT DAY… IT WAS AWFUL HEADACHES, ANXIOUS , AND AGRIVATED ABOUT EVERYTHING FOR ABOUT 3 DAYS I STARTED DRINKING WATER, WITH A PIECE OF FRUIT IN IT. AFTER THE HEADACHES STOPPED FROM THE SUGAR WITHDRAWL I STOPPED WANTING IT ALONG WITH LARGE AMOUNTS OF FOOD THE MORE YOU DRINK THE MORE YOU WANT TO DRINK AND OR EAT. THERE IS NO EASY WAY TO STOP DRINKING THEM , BUT IF HE KNEW WHAT WAS ACTUALLY IN THEM HE
        MIGHT STOP LIKE I DID… HE MIGHT AS WELL DRINK POISON ITS REALLY ABOUT THE SAME THING IF YOU LOOK AT WHAT IS IN THEM- ONE SODA HAS FLAME RETARDENT IN IT WHY WOULD A SANE PERSON DRINK THAT? ONLY BECAUSE THEY DONT REALLY KNOW WHATS IN THEM . HOPE YOU CAN TELL HIM FROM ONE SODA LOVER TO ANOTHER …. KICK THEM TO THE CURB AND LIVE LONGER! HE WILL FEEL BETTER, SLEEP BETTER AND BE ALOT HAPPIER ONCE HE IS OFF THE PEPSI.

      • CVG says

        Dr. Gundry says soda water (Pellegrino) and 2 TBL of balsamic vinegar mixed (add ice to make it cold) is a great substitute for soda. Also the balsamic vinegar has heart healthy polyphenols. Dr.gundry.com check it out.

      • Yogininja says

        I worry the scant 1/4 cup of flour + 2 tbsp wasn’t enough. I’m trying to double the recipe to.make a full 13×9 pan but it doesn’t look like it will fill the small pan much less the big one?

    • Kia says

      I have definitely doubled this recipe and put it in a larger baking dish–it turned out very well! I needed to cook it for slightly longer (than when I made the original recipe in a single dish), but the cooking time will depend on the size of your dish and thus the depth/thickness of the batter to fill it, and the material of your container (I found it took longer to cook in Pyrex than metal). I found cooking it until the edges were golden brown to be perfect.

      5/5

      5/5

  2. Joann says

    Dear Katie,

    First off, thank you for this recipe, Chocolate Chip Peanut Butter Bars. I just made up a batch using buckwheat flour. They are fantastic!
    I have a few questions :
    1) Do you know if these bars freeze well?
    2) I would like to make and ship them cross country to my daughter. Do you think they would hold up well during that postal trip? Sometimes it takes a good week for her to receive a package that is sent.

    Thank you!
    JoAnn
    Thank you Katie.

      • JoAnn says

        Hi Katie and all,,,, I did freeze them first and shipped them flat rate priority (US mail) from NY state to WA state. They arrived 4 days after shipping and my daughter said, “They are fantastic and send me the recipe!” Not dried out. Not crumbled and the chocolate did not melt.

    • Kim says

      If you’re in the US, flat rate priority boxes from USPS are great for this!! I just sent a batch of cookies and lemon bars to my grandma (she loves my baking, not the other way around..) from DC to Seattle and they arrived perfectly within 2 days! I used glad plastic containers filled with popcorn to package everything safely.

  3. Katie says

    These look super yummy, although the recipe seems similar to any bar recipe on google/pinterest. The only thing different really, is the absence of egg, which you can do in nearly any recipe. I would totally love a version with no flour or sugar. Anyone know if you can sub oats?

  4. Lindsey @ Simply Lindsey says

    Chocolate and peanut butter – 2 of my favorite ingredients!! Definitely making these for the next get together I go to! 😀

  5. Mandie | Mandie's Kitchen says

    Ooh, chocolate + peanut butter and it’s SUPER healthy?! This is fantastic! I’ll have to try it ASAP!

  6. Aenia says

    Chocolate and peanut butter is my nirvana and the gold standard (especially with some delicious dark chocolate)!! I love making your chocolate PB desserts, and I have to make these soon, as they are easy to make. Plus, I already have all of the ingredients 🙂 Thank you Katie, and keep up your amazing desserts, cookbooks, and website! I love the Hello Kitty by the way.

  7. Elaina says

    This mixture tastes amazing! It’s in the oven now and it smells amazing! One question: I need to go sugar-free on this if I’m going to make it for my grandparents again later this week. Would you recommend replacing the granulated sugar with raw honey or maple syrup? If so, would I have to reduce the apple sauce so that I don’t have too much liquid? Also, how much honey/syrup would you recommend? Thanks, Katie, for another amazing recipe! I always get excited to see another Chocolate-Covered Katie recipe in my inbox!

    • Aly says

      Honey and maple syrup are not sugar-free. 🙁 They’re not all that different from white sugar if you look at the metabolic impact. If you have diabetes, it’s crucial to steer clear of “natural” sweeteners (maple syrup, honey, dates, etc) in addition to table sugar because it’s the carbs that affects blood glucose levels.

      Here’s a great post from a scientist explaining it–
      http://www.thepaleomom.com/2012/03/is-sugar-paleo.html

      • Felicia says

        For diabetics make this recipe with almond flour and erythritol, also sub oil (or puréed zucchini) for the applesauce to make it truly low carb!

  8. Jo says

    I wonder how one would go about making this with coconut flour..probably not that much of an easy substitution. Still going to try this though!

    • Jennifer says

      Katie- thank you for an egg-free, paleo friendly recipe! These looked so amazing to me, that I made them last night with almond/cashew butter instead of the peanut, almond flour, and 1/3 c. coconut sugar/1/3 c. xylitol. The issues I had were that they didn’t set, and they are too sweet. I was thinking of using 1/4 c. almond flour and 2 tbsp. coconut flour next time, and reducing the sweetener to just 1/3 c. coconut sugar. Has anyone tried this with any amount of coconut flour? Also, should I bake them longer than 10 minutes? Thanks!

    • Havilah Angle says

      Hi! I just saw your comment about trying out coconut flour in these Chocolate Chip Peanut Butter Brownies. Did you ever give it a try? If so, how did they turn out? I was hoping to find a way to use coconut flour in these also. Would love your insight. Thank you.

      • monika says

        I made these with almond flour and they fall apart; they crumble.
        Because coconut is very absorbent, I think they may help bind the ingredients. I am going to re-do this recipe (ONE more time) and let you know what happens!

  9. Hungry Heather says

    Just made these, and wow are they great! Thanks for sharing Katie!

    My bars never really “firmed up.” However, I don’t care. I ate the peanut buttery, melty chocolatey goodness with a spoon!

      • Vita says

        WOW this is literally amazing I’ve probably read this post five times as I am a big fan of your blog it’s so cool!!!! I was just wondering if I could somehow sub in a liquid sweetener or blend some dates instead of granulated as I really prefer more natural sweeteners,thanks!!!

        5/5

        5/5

      • monika says

        I had the SAME issue. They completely fall apart; they crumble.
        I think they need more binding agent – maybe flaxmeal with water or something else.
        They tasted good though…

      • Jason Sanford says

        Just stick them in the fridge overnight and they are fine the next day, no need to bake longer, which could risk drying them out!

  10. robin m says

    Hello,
    i just made these with fresh ground peanut butter. They came out really well but a bit gooey. We waited well over 20 minutes to try them. Cant wait to try them tomorrow.
    They were bit too sweet for me. If i made them again i would not use as much sugar.
    I used 6 grain flour which worked well. I was wondering if you actually have tried using all the different flours you mention in the recipe?
    Thanks and enjoy….robin

  11. Shania says

    I just made these and they are possibly the BEST recipe I’ve ever made from a blog. The peanut butteriness is so yum. The only problem is that I’ve already eaten two and the rest are calling to me. Next time I should wait until someone else is around to make them! 🙂 🙂

  12. Melissa says

    I love that these are healthy! I will definitely have to make them the next time I am craving something sweet! Which will probably be in twenty minutes.

  13. samesame says

    This isn’t exactly new although I am sure it is delicious, the recipe IS the zucchini bar one just without the zucchini (applesauce instead)…

  14. Lauren says

    These were so easy!
    With so many of your recipes, I want to make them as soon as I see them but I usually am missing at least one ingredient. But this time I had everything I needed, so clearly that was someone telling me I had to make them 😉
    They are delicious and I can’t believe they are gluten free!

  15. Steph says

    Just made this with maple syrup instead of granulated sugar. Omitted milk. Also, I used 1 cup of chocolate chip instead of a quarter. Took a bite and now I’m in paradise~~~

  16. Anett says

    Hi – loved the picture, and wil try to make these 🙂 Two questions only: you use the same amount of xylitol as you do with sugar? (I thought xylitol was way sweeter than sugar) And other question; in Norway we do not have “apple sauce” – can I use apple jam? Is the product supposed to be sweet or not? (we have natural apple jam, this is sweetened)

    • Chelsea says

      Hi Anett, apple jam is sweeter than applesauce. f you want to make your own and save some for other recipes, you can cut up apples and cook them in a pot over low heat until they break down, then blend them into a sauce or mash them like you would with potatoes. I did this all the time in college when I couldn’t go through a bag of apples before some of them went spotty.

    • Kate says

      Hi Anett,
      I am in Norway too and Helios makes some unsweetend eplemos that you can buy here. Not sure what part of the country you live in, but I bought it at Meny. I think they sell the Helios brand in the health stores like Life. Just took a batch of these bars out of the oven and can’t wait to taste them later!

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