Bready or Not: Peanut Butter Chocolate Chip Bars
Print Recipe

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.
Course: Breakfast, Dessert, Snack
Keyword: bars, cake, chocolate, peanut butter
Author: Beth Cato


  • 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.