This Peanut Butter Candy Bar combines creamy peanut butter with sweet chocolate in every chewy bite. These bars are perfect for satisfying your cravings or sharing with loved ones. They’re easy to make and absolutely delicious.
If you’re a fan of the classic peanut butter and chocolate combo, then our Peanut Butter Chocolate Bar recipe is sure to become your new favorite! Not only are these bars easy to make, they’re packed with delicious flavor and a filling, chewy texture.
These bars are super quick and easy to make with no mixer required! In just 10 minutes you can bake them in the oven and your house will smell absolutely amazing.
Why You’ll Love These Bars
- No blender required! Yes, you melt the butter and then you can use a whisk or spatula to make the batter. Super quick and easy, and no special tools are required to remove or wash.
- Customizable. This is a very easy recipe that you can experiment with and make your own recipe. I used semi-sweet chocolate, but you can use any chocolate you like or even mix the chocolate! Dark and peanut butter chips would be a great combo. Or add nuts! Actually anything you like.
- Tough perfection. These bars are super soft and chewy with just the right amount of peanut butter. So if you love chewy cookies and the peanut butter and chocolate combo, you’ll love these!
what you will need
Be sure to scroll down to the recipe card for measurements and full instructions!
- Butter – I always like to bake with unsalted butter to control the salt
- Brown sugar
- egg
- vanilla extract
- peanut butter
- all purpose flour
- baking powder
- Semi-sweet chocolate chips
How to make peanut butter candy bars
- Mix. In a bowl, mix together the melted butter, brown sugar, egg, vanilla, and creamy peanut butter. You can use a spatula or whisk to mix until everything is nice and smooth and well mixed.
- Fold. Add the flour and baking powder and mix until most of the flour is incorporated, but leaving a few white streaks is okay.
- Add chocolate. Add the chocolate chips and mix until just evenly distributed and the flour is fully incorporated. Don’t mix too much or your bars won’t be as soft and chewy.
- Bake. Pour the batter into an 8-inch (20cm) baking pan and bake until set on top and the batter comes out mostly clean, about 25 minutes.
- Cool. Remove from the oven and let cool before slicing to serve.
What Kind of Peanut Butter Should I Use?
This is one of those recipes that you absolutely want to use store brands like Skippy or Jif for. Natural peanut butter has a tendency to separate, and your bars won’t be the ideal consistency when baked.
Peanut allergies? If you have a peanut allergy, you can use something like cookie butter or biscoff spread in this recipe. If you have a nut butter substitute that won’t stir or separate, it should work in this recipe, but I haven’t actually tested it.
Absolutely! This makes an 8-inch square pan. However, if you want a 13×9 inch pan, double everything and follow the same instructions. Baking time will be affected slightly, so keep an eye on it.
Yes, these peanut butter chocolate chip bars freeze really well. You want to store it in an airtight container for up to 4 months. You can either slice them and wrap them individually if you only want to take out one at a time. Or you can freeze the entire pan, take it out to the counter to thaw, and then serve.
preparation time
10 mins
cooking time
25 minutes
total time
35 minutes
Ingredients
-
1/2 cup unsalted butter, melted
-
1 cup light brown sugar
-
1/2 cup creamy peanut butter
-
1 whole large egg
-
1 teaspoon vanilla extract
-
1 cup all-purpose flour
-
1/2 teaspoon baking powder
-
1 cup semi-sweet chocolate chips
instructions
- Preheat the oven to 350°F. Line an 8-inch baking pan with parchment paper or grease well.
- In a bowl, whisk together melted butter, brown sugar, peanut butter, egg, and vanilla until smooth and well-mixed.
- Add flour and baking powder and mix until well combined. A few white streaks remain fine.
- Add the chocolate chips, reserving a few for sprinkling if needed, and mix until evenly distributed and the flour is fully incorporated.
- Pour into the prepared casserole dish. Scatter the remaining chocolate chips on top, if you like.
- Bake 22-25 minutes, until top is dry and fully set and a tester comes out mostly clean. A few wet crumbs are fine, but not raw batter.
- Remove from the oven and let cool before slicing.
Nutritional Information
yield
12
serving size
1
amount per serving
calories 304total fat 18gSaturated Fatty Acids 9gtrans fats 0gunsaturated fat 8gcholesterol 36 mgsodium 85 mgcarbohydrates 35gfiber 2gSugar 23gprotein 5g
Nutritional Disclaimer: All information presented on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on Dinnersdishesanddesserts.com should be used as a general guide only.
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