Chocolate & Peanut Butter Chip Bars are 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 call them “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 Bars
- 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
- A cup peanut butter chips
- 1 cup toasted and chopped walnuts
- 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.
- Mix the flour, baking powder and salt together and set aside.
- 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.
- 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.