Now, you all know I rarely bake. So you may be asking yourself why I made these. I made them because I couldn’t stop thinking about them. I was innocently scrolling through my Facebook news feed one evening when I came across a photo of these bars. After clicking through to the recipe I couldn’t stop thinking about them. I knew I had to make them when Baby Girl wasn’t home. My plan was to freeze them and clean the kitchen thoroughly since they contain peanut butter, which she’s allergic to.
You know what’s bad about these bars? They’re too easy to make. Melt better, mix in the rest of the ingredients, bake, let cool, done. Like I said, too easy.
Just posting a picture of these got two of my friends to make them that same night. I wonder how many more people will try them after seeing this post? Sorry. You’re welcome.
Peanut Butter Chocolate Chip Bars
As seen on Averie Cooks
YIELD: one 8×8 pan, cut into 9 or 12 squares
1 stick unsalted butter
1/3 heaping cup peanut butter
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
Preheat oven to 350. Line an 8-by-8-inch baking pan with aluminum foil. Spray the foil with cooking spray; set aside.
In a large, microwave-safe bowl, melt the butter. This should take about 1 minute on high power. You may need more or less time depending on your microwave. Let cool for 2 minutes.
Add the peanut butter, egg, brown sugar, vanilla to the butter and whisk until smooth. Add the flour and stir until just combined. Don’t over mix. Stir in 1 cup of the chocolate chips.
Spoon the batter into the prepared pan, smoothing the top lightly with a spatula. Sprinkle evenly with the remaining 2 tablespoons of chocolate chips.
Bake for about 25 to 30 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Mine took 30 minutes.
Allow the bars to cool in the 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.