Bready or Not: Peanut Butter Chocolate Chip Bars

Posted by on Mar 27, 2019 in Blog, blondies, Bready or Not, cake, chocolate, cookies | 0 comments

These are not mere blondies. No, these Peanut Butter Chocolate Chip Bars are practically cake.

Bready or Not: Peanut Butter Chocolate Chip Bars

Seriously, this could work as a birthday cake for a chocolate-peanut butter lover. These bars are THICK and loaded with goodness.

Bready or Not: Peanut Butter Chocolate Chip Bars

This recipe makes a full 13 by 9 pan, so there’s plenty to share. As dense as each bar is, you probably don’t want to cut them large.

Bready or Not: Peanut Butter Chocolate Chip Bars

Bars like this freeze very well, too, so you can stash some away to enjoy later.

Bready or Not: Peanut Butter Chocolate Chip Bars

I can’t help but wonder how this recipe would be with Reese’s Peanut Butter Cups chopped into it, too. I should try that sometime.

Bready or Not: Peanut Butter Chocolate Chip Bars

Recipes are stories. There will always be other ways to twist them into something new and enjoyable.

Bready or Not: Peanut Butter Chocolate Chip Bars

 

Bready or Not: Peanut Butter Chocolate Chip Bars

Bready or Not: Peanut Butter Chocolate Chip Bars

These luscious bars are thick, cakey, and delicious! If there’s no Greek yogurt handy, sour cream makes for a good substitute.

  • 1/2 cup unsalted butter, room temperature
  • 1 cup brown sugar, packed
  • 1/4 cup white granulated sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup vanilla Greek yogurt
  • 2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 3/4 cups peanut butter chips (1 bag)
  • 1 1/2 cups chocolate chips
  • 1/2 cup chopped peanuts

Preheat the oven at 350-degrees. Line a 13X9 baking with aluminum foil and apply nonstick spray or butter.

In a big bowl, cream together the butter and sugars until light and fluffy. Add the eggs, one at a time, scraping the bowl as necessary.

Add the vanilla extract and vanilla yogurt next, followed by the flour, cinnamon, and baking powder. Fold in the peanut butter chips and 1 cup of the chocolate chips.

Scoop the batter into the prepared pan. Sprinkle the remaining chocolate chips and the peanuts over the top and gently press them in.

Bake pan for 30 minutes or until the center passes the toothpick test. Let cool completely. Use foil to lift contents onto a cutting board to slice into bars.

Store in a sealed container at room temperature or in the fridge. Freeze bars between waxed paper in a sealed container to make them last even longer.

OM NOM NOM!

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