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.
Start by creaming butter and brown sugar (I used half brown and half sucanat). Add eggs, vanilla and peanut butter, mixing well.
You can use whole wheat flour (pastry or regular) or spelt along with the other dry ingredients
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.
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)
- Preheat oven to 350 degrees.
- Place the butter and sugar in a large mixing bowl and beat until smooth. Beat in eggs, peanut butter, and vanilla until well blended.
- Add flour, oats, baking powder and salt. Beat until blended, scraping sides as needed. Mix in chocolate chips.
- Pat dough evenly in a parchment-lined or buttered 13×9-inch pan, using water to wet fingers in order to spread smoothly.
- Bake until golden around the edges, 25 minutes. Let cool on a rack until just warm and cut into 24 pieces.
This is linked to Grocery Cart Challenge’s Recipe Swap