Whole Grain Chocolate Chip Peanut Butter Bars

peanut butter chocolate chip bars

This bar cookie fits all the requirements of a cookie for my family: quick, includes chocolate, easy, real ingredients, chocolate, and delicious.

Did I mention chocolate? Combined with peanut butter? Oh yeah.

This is also a bar cookie that I would feel much better giving my kids for a snack than so-called “healthy” store granola bars. It’s made with whole wheat and oats, brown sugar or sucanat, and butter. Compare that to the ingredients on pretty much any of the snack foods available today and I think it’s a clear winner. Real, whole food always trumps, and this is fast and easy, too.

creaming pb bar ingredients

Start by creaming butter and brown sugar (I used half brown and half sucanat). Add eggs, vanilla and peanut butter, mixing well.

dry pb bar ingredients

You can use whole wheat flour (pastry or regular) or spelt along with the other dry ingredients

cutting peanut butter bars

After baking, place the pan on a rack to cool until just barely warm and then cut into 24 pieces. If you line your pan with parchment and leave the sides longer to grasp, it’s super easy to lift it out in one piece and cut evenly. Oh, and I reuse the parchment three or four times before tossing it (shredded) into the compost bucket.

whole-grain-peanut-butter-bar
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Chocolate Chip Peanut Butter Bars

  • 1 c. butter
  • 1-1/4 c. brown sugar (or sucanat)
  • 2 eggs
  • 1 cup peanut butter
  • 1 tsp. vanilla
  • 2 c. whole wheat (or spelt) flour
  • 2 c. whole oats
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 c. chocolate chips (or chopped chocolate)
    1. Preheat oven to 350 degrees.
    2. Place the butter and sugar in a large mixing bowl and beat until smooth. Beat in eggs, peanut butter, and vanilla until well blended.
    3. Add flour, oats, baking powder and salt. Beat until blended, scraping sides as needed. Mix in chocolate chips.
    4. Pat dough evenly in a parchment-lined or buttered 13×9-inch pan, using water to wet fingers in order to spread smoothly.
    5. Bake until golden around the edges, 25 minutes. Let cool on a rack until just warm and cut into 24 pieces.

-Jami

This is linked to Grocery Cart Challenge’s Recipe Swap

Comments

  1. Jenelle says

    These look great, and I 100% agree with you about the store bought granola bars.

    I’m doing a bunch of baking on Sunday so maybe I’ll just add these to the list.

    How do these compare to your other peanut butter chocolate bar cookie? My family absolutely loves those!

  2.  jeanne says

    I am out of both whole wheat flour and sucanat, but these will be made as soon as I go to the store.
    Do you think you could use honey or maple syrup instead?? thanks!
    Definately will be using the parchment paper idea!

  3.  says

    Jenelle- The other peanut butter bars are more of what I think of a true dessert compared to these- more rich and therefore only once-in-a-while… well, that’s the goal! :-)

    Jeanne- I’ve not tried a liquid sweetener with them before. I’m not experienced with substituting these, though I know there is some formula (less honey, more flour?). Let me know if you try it!

  4.  jeanne says

    I am going to try making them with maple syrup sometime in the next few days. I have never added more flour, but you do cut the amount of sweetener way back. I let you know what I discover. I am also going to soak the oats in a little bit of whey. I let you know what I discover!
    Also I have been making sourdough bread for about a month now your post on sourdough/ artisan bread got me started. I make it artisan style if I am serving it for dinner. And just this week I plopped into a regular bread pan for sandwich bread. My kids loved it!

  5.  Rebekah says

    This is the 3rd time this week we’ve made these cookies – I’m in love with this recipe!!! Mostly I like that it only takes 2 c. flour because I grind my own whole wheat and I can only do about 2 cups at a time before my arms give out, lol! :) Plus, I feel like this is kind of a healthy cookie/snack for my 5 kids who practically inhale them. Thanks Jami!!!

  6.  Rebekah says

    I should have mentioned that we make these with Sunbutter instead of peanut butter due to d.d.’s allergy – but works peachy! Just have to use a half the baking soda so the cookies don’t turn green (something to do with the alkaline balance of sunbutter v. baking soda)

  7.  jeanne says

    Jami-
    sorry it has taken me so long to get back . . .
    My kids loved these “granola bars”.
    I soaked my oats, dried them at low temp and then whirled them up in the blender. I used about 2/3 cup pure maple syrup instead of sugar. The bars turned out great.
    Thanks!!

  8.  fionajaneg says

    Thanks for this recipe -they are absolutely delicious, melt in the mouth, really easy to make and even..dare I say it…relatively healthy!

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