Peanut Butter Chocolate Chip Bars

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What are they like?

-Chewy & Tender

-Packed with Peanut Butter & Chocolate

Note: The bars in the photo above have nuts in them. The recipe does not call for whole nuts, but if you would like to add more flavor, you can certainly add them.

Note: The bars in the photo above have nuts in them. The recipe does not call for whole nuts, but if you would like to add more flavor, you can certainly add them.

 

Recipe

This is an adaptation of my chocolate chip cookie recipe and it is absolutely delectable. In fact if you follow the chocolate chip recipe you can just swirl in 1/2 cup peanut butter. Do not blend in the peanut butter, you want streaks of it running through the dough. If you would like some cookie baking tips (which apply to many bar recipes), you are welcome to listen to the accompanying podcast or check out the show notes. 

Dry
1 cup gluten free flour, 136g
3/4 tsp baking soda 
1/2 tsp salt 
1 tsp psyllium husk powder
1/2 cup chocolate chips, 67g

Wet
1/4 cup plus 3 tbsp coconut oil, 90g OR sunflower oil, 84g
1/2 cup sugar, 105g
1/4 cup brown sugar, 40g, do not pack 
1 egg, 52g
2 tsp vanilla 

Additions
1/2 cup unsalted peanut butter, 106g

Directions:

  1. Place the flour, baking soda, salt, psyllium powder, and chocolate chips in a bowl and whisk to combine. 

  2. Warm the coconut oil over low heat or microwave until quite warm to the touch. Then add the sugar and whisk well to incorporate. The mixture should now be warm but not hot (or it can cook the egg). Whisk in the egg, followed by the vanilla. 

  3. Add the dry mixture to the wet and stir with a spoon only until incorporated. Place in the fridge overnight. This step can be skipped if you’d like to bake them right away.  

  4. Remove from fridge a couple hours before baking to allow dough to come to room temperature. Preheat oven to 350F / 175C about 15 minutes before baking time begins. 

  5. Put the dough in an 8x8 inch (20x20 cm) greased baking dish (grease with 1/2 tsp oil or butter). Swirl in 1/2 cup peanut butter. Do not completely stir it in—you want to have streaks of peanut butter running through the dough. Then flatten the dough evenly. 

  6. Bake for about 20 minutes or just until the edges are firm and a fork inserted into the middle comes out clean. 

  7. Allow to cool before eating. Store in airtight container. Enjoy! 🙂