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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!

Food Blog Chocolate Covered Katie 2019

(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!
4.81/5 (118)
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?

Tag @chocolatecoveredkatie on Instagram

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4.81/5 (118)

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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!

Learn more about Katie

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Reader Interactions

355 Comments

Leave a comment or reviewLeave a rating
  1. Sandy says

    This was the first recipe I have tried from Katie. Wow! It was so delicious. My kids finished in off with me in a couple of days. It was so sweet. You couldn’t eat more than the tiny piece if you wanted to! Can’t wait to try more. Thanks so much!

  2. Rima says

    I made this keto. I used almond flour, granulated erythritol, and natural unsweetened peanut butter. After cooling for over an hour, they were very soft and falling apart. The worst part was the overwhelming peanut butter flavor. Both my husband and I are peanut butter lovers but we couldn’t eat these. I was very disappointed.

    • Jason Sanford says

      I’m confused, why would you not want a peanut butter recipe to have a peanut butter flavor?
      The falling apart part can be solved by just refrigerating overnight, but I would definitely not recommend making a peanut butter recipe if you don’t want it to have a peanut butter flavor.
      Jason

  3. Vanessa Carter says

    I love these!!! I have celiac with problems with dairy, eggs, and soy. I’ve spent the whole pandemic cooking my way through your recipes, and this is a family favorite! My MIL, who is vegan, thought they where amazing.

  4. Annette Wood says

    I’m new to all this. When a recipe calls for say 2/3 cup sugar or substitute, do you use 2/3 cup of the substitute? I have found that the sugar replacements are way too sweet for me. So, what are my options? Thanks

  5. Tiffany says

    Wowzas. These are easy and delicious! I will cut the sugar next time but otherwise they’re perfect. I love them straight from the freezer.

  6. Jasmine Sarvi says

    Unfortunately, these did not turn out well. I followed the general recipe (using white flour, 2% milk (2tbsp), coconut yogurt, white sugar). The flavor was great. At 10 minutes, it was way too goey..still very much battery. I let it sit for 2 hours and still goo.

    Will definitely try again but maybe at 375F for 13 minutes instead.

    • Jason Sanford says

      Hi! Just put them in the fridge overnight and they will firm up beautifully 🙂 Let me know if that works!
      Jason

  7. Hope says

    These are fantastic! The first time I made them I was concerned with how soft they were but it did firm up overnight. The second and third time I made them I cut the sugar in half and they were still delicious. My boys just requested these bars again. This has been an isolation favorite recipe!

  8. Denise Corklin says

    WARNING!!! DO NOT EAT THIS DOUGH RAW……you will never have enough to bake into bars! Absolutely delicious!!!…..and egg/worry free😉

    I used a hand mixer to mix all the wet ingredients, then added in the dry ingredients and mixed again. It looked like it was very dry but as soon as I used my clean hands to smash it together it was the perfect consistency of cookie dough with the addition of any milk. Super fast and easy; took less than 3 minutes from first ingredient to pan.

    Bars came out perfect.

    Funny…I gave some raw dough to my elderly Father convincing him these were safe to eat….his eyes lit up and he exclaimed he had never eaten raw cookie dough before, but that this was REALLY good!

    Thank-you Katie….you’re recipes have never failed to delight.

    • Denise Corklin says

      Correction to my statement in regards to the hand mixer. I DID NOT need any milk.

      ….and by the way, the unset, fresh from the oven bars are unbelievably delicious eaten warm with a spoon!!

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