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Peanut Butter Chocolate Chunk Bars

Peanut Butter Chocolate Chunk Bars

These tender peanut butter bars bake up with chewy edges, a soft center, and pockets of chopped dark chocolate. A short rest in the pan helps them slice cleanly for an easy dessert or lunchbox treat.

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 8

Ingredients

  • 2 tsp vanilla extract
  • 1 large large egg (at room temperature)
  • 0.5 tsp baking powder
  • 1 cup all-purpose flour (spooned and leveled)
  • 0.75 cup light brown sugar (packed)
  • 0.75 cup creamy peanut butter (well stirred)
  • 6 tbsp unsalted butter (melted and slightly cooled)
  • 0.5 tsp fine sea salt
  • 4 oz dark chocolate (chopped into chunks)
  • 0.25 cup granulated sugar

Instructions

  1. Arrange a rack in the center of the oven, then heat the oven to 350°F (175°C) for at least 10 minutes so the bars bake evenly.
  2. Line an 8-inch square metal baking pan with parchment paper, leaving a 2-inch overhang on two sides, then lightly grease the parchment and exposed pan corners with cooking spray or a thin film of butter.
  3. Place 6 tbsp melted and slightly cooled unsalted butter, 0.75 cup well-stirred creamy peanut butter, 0.75 cup packed light brown sugar, and 0.25 cup granulated sugar in a large mixing bowl, then whisk vigorously for 1 minute until the mixture looks glossy and smooth.
  4. Add 1 large room-temperature egg and 2 tsp vanilla extract to the bowl, then whisk for 45-60 seconds until the batter is thick, cohesive, and slightly lighter in color.
  5. In a separate medium bowl, whisk 1 cup spooned-and-leveled all-purpose flour, 0.5 tsp baking powder, and 0.5 tsp fine sea salt for 20 seconds to evenly distribute the leavening.
  6. Add the flour mixture to the peanut butter mixture, then fold with a flexible spatula for about 45 seconds just until no dry flour streaks remain; the dough should be thick and soft, not whipped.
  7. Fold in 4 oz chopped dark chocolate with the spatula for 20-30 seconds, stopping as soon as the chunks are evenly distributed.
  8. Scrape the dough into the prepared 8-inch square pan, then press it into an even layer with the spatula or lightly damp fingertips, making sure the corners are filled and the top is level.
  9. Bake the pan on the center rack at 350°F (175°C) for 22-25 minutes, rotating the pan after 12 minutes, until the edges are set and lightly browned, the top looks matte, and a toothpick inserted near the center comes out with moist crumbs but no wet batter.
  10. Transfer the pan to a wire rack and cool the bars in the pan for 30 minutes; the residual heat will finish setting the center without drying the edges.
  11. Use the parchment overhang to lift the slab from the pan, then place it on a cutting board and cool for 10 more minutes until firm enough to slice cleanly.
  12. Cut the slab with a sharp knife into 8 bars, wiping the knife between cuts, and serve at room temperature when the chocolate chunks are set but the centers remain chewy.

Nutrition (per serving)

  • Calories: 384
  • Protein: 8 g
  • Fat: 23 g
  • Carbohydrates: 41 g
  • Fiber: 3 g
  • Sugar: 27 g
  • Sodium: 214 mg

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