Chocolate & Peanut Butter Chip Bars

Thanks for all the suggestions on what brands and what type of almond milk to buy. I’ve officially finished the first carton and am ready for more, but until then I’m still stuck in this brownie/blondie mode.

Chocolate Chip and Peanut Butter  Bars

Now I did make a marble cake yesterday, but it was such a convoluted and weird recipe I’m going to refrain from posting until I get it squared away. However, these blondies are totally worth a post and perfect for bake sales or any occasion where you need a big batch of bars. The recipe is adapted from the King Arthur Cookie Companion where they called it “Ruth Wakefield Bars” in honor of the lady who invented chocolate chip cookies. They’re made with a couple of bowls and a whisk (no electric mixers required) and bake up with a nice shiny top. I made mine pretty much as directed, but used a combination of dark chocolate chips, peanut butter chips and toasted walnuts, and added a little vanilla.

Chocolate & Peanut Butter Chip Cookie Bars
Prep time
Cook time
Total time
A good bar cookie for bake sales and group events, adapted from King Arthur Flour Co.
Recipe type: Dessert
Serves: 36
  • 2 3/4 cups (11.5 ounces) unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup unsalted butter, melted
  • 2 1/4 cups light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • 1 cup peanut butter chips
  • 1 cup toasted and chopped walnuts
  1. Preheat the oven to 350 degrees F. Spray 10x15 inch jelly roll pan with baking spray. For thicker bars, you may use a 9x13 inch pan, but you’ll probably have to adjust the baking time.
  2. Mix the flour, baking powder and salt together and set aside.
  3. In another large bowl, combine the hot melted butter and brown sugar, stirring until smooth. Allow the mixture to cool slightly. Add the eggs one at a time, beating well after each addition. Stir in the flour mixture. Make sure the mixture is cool (you don’t want to melt the chips too quickly!) then add thechips and nuts. Spread the batter into the prepared pan.
  4. Bake the bars for 24 to 26 minutes, until their top is shiny and golden. Don’t overbake (I slightly underbaked mine) or the bars will be dry; a cake tester inserted into the center will not come out clean. Remove the bars from the oven and cool to room temperature before cutting.
I like to chill them for a while before cutting.

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  1. Joy says

    Hello Anna, those bars look great! I was wondering, what size pan did you use? (As I’m sure you already know,the recipe states two different pan sizes, depending on your thickness-preference.)
    Thank you!

  2. says

    Joy, I went with the 15×10 inch. If you use the 9×13, you’ll probably have to add 5 minutes or so to the baking time.

  3. says

    They look perfect! Massachusetts passed and then immediately rescinded a state-wide ban on bake sales, so everyone in the U.S. can now enjoy these!

  4. Allison W says

    As soon as I buy peanut butter chips these wil be in the oven then my belly!

  5. Martha in KS says

    I’m always looking for recipes that don’t take hours to make for a group, to take to work. Thanks!

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