These delicious whole grain chocolate chip peanut butter bars are made with all real ingredients, and are as easy to make as mix, press, and bake. You can find even more easy cookies on the Simple Cookie Recipes page.
This chocolate chip peanut butter bars recipe fits all the requirements of a good cookie for my family: it’s quick, includes chocolate, is easy, all the ingredients are real, there’s chocolate, and they’re delicious.
Oh, did I mention chocolate twice? Our family leans toward that, so yeah. And when combined with peanut butter? Well, that’s even better.
But it’s also a bar cookie that I feel much better giving to my kids for a snack than any of those so-called “healthy” store granola bars (though when I want a truly healthy granola bar, I can use this chewy baked one or this no-baked version).
These chocolate chip peanut butter bars are made with whole wheat and oats, brown sugar, 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 recipe happens to be fast and easy, too – always a plus, right?
Let’s make some!
For the fourth year in a row I am joining Erin from The Speckled Palate for The Sweetest Season, a week-long cookie fest to get you ready for the holiday baking season. Click here or the image above to see a running list of all the yummy treats we’re all publishing this week!
Whole Grain Chocolate Chip Peanut Butter Bars Recipe
Start by creaming butter and brown sugar (one commenter below used 2/3 cup maple syrup instead and said they turned out great, though I haven’t tried that yet). Add eggs, vanilla and peanut butter, mix and then add the dry ingredients before mixing in the chocolate chips.
I used a combo of semi-sweet chocolate chips and dark chocolate chunks in the photo above. You can choose to use either regular or pastry whole wheat flour, or even spelt flour.
Press the dough into a 13×9 inch baking pan. You can lightly grease the pan or line it with parchment like I do – it makes it super easy to lift the bars out in one piece to cut evenly.
TIP: you can reuse the parchment three or four times before tossing it (shredded) into the compost bucket!
After baking, place the pan on a rack to cool until just barely warm and then cut into 24 pieces.
Chocolate chip peanut butter bars are a great thing to take to potlucks and parties. They also freeze beautifully – just let cool and then transfer to airtight freezer baggies or containers. I’ve kept them up to six months in the freezer, taking just a few out at a time as we want them.
Preferably with a cup of hot tea or glass of milk!
Click the arrow for the full Chocolate Chip Peanut Butter Bars recipe (with print options)!
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