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Peanut Butter Chocolate Chunk Bars

Peanut Butter Chocolate Chunk Bars ar radical thick, chewy, gooey, and loaded with plenty of sweet spread and chocolate flavor!

They’re super fast and straightforward to throw along, and you possible have already got most of the ingredients reachable. i like that they’re thicker than a cookie and you'll be able to serve a slice with a scoop of frozen dessert on high. YUM.

Peanut Butter Chocolate Chunk Bars
Peanut Butter Chocolate Chunk Bars

Most of the time once I’m desire one thing sweet i need one thing with a considerable texture. whether or not that’s thick, fudgy, rich, dense, chewy, gooey, or crunchy, I’m all concerning the feel.

That’s most likely why I’d take a cookie, bar, or brownie over a slice of cake nearly any day. i'd be the sole one World Health Organization feels this manner, therefore if you agree please let ME apprehend within the comments below!

Peanut Butter Chocolate Chunk Bars


  • 1 stick (113 grams) unsalted butter
  • 1 3/4 (350 grams) cups light brown sugar
  • 1/2 cup (135 grams) smooth peanut butter
  • 2 eggs plus one egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (286 grams) all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 ounces (170 grams) semi-sweet chocolate chunks


  1. Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment or foil.
  2. In a saucepan over medium heat, melt the butter. Add the brown sugar, stirring until smooth. Remove from the heat and stir in the peanut butter. Allow to cool.
  3. In a large mixing bowl, combine the flour, baking powder, baking soda and salt.
  4. Once the butter mixture is cool, add the eggs and yolk, one at a time, until well combined. Stir in the vanilla extract. Pour the mixture into the prepared dry ingredients, and stir to create a very thick dough-like batter. Fold in 3/4 the chocolate chunks, reserving the rest for sprinkling on top.
  5. Transfer the batter to the prepared pan, spreading evenly to the edges. Sprinkle with the remaining chocolate chunks, lightly pressing them into the batter.
  6. Bake for 30 minutes, or until the top is golden and the edges are slightly browned. Allow to cool in the pan. Use the parchment to remove the bars before cutting into squares and serving. Store in an airtight container at room temperature for up to 3 days.