Things I’m not good at: making desserts that don’t include sea salt. How can you resist? Ever since I made these bars I’ve been craving a sweet and salty confection in bar form. I think I’ve become a bit of a lazy baker, but why go to the trouble of scooping out cookies when you can just put all the dough in one pan? WAY easier. And pretty, don’t you think?

This recipe calls for a full cup of creamy peanut butter and a whole bag of chocolate chips, tucked within a 9×9 pan. That translates into a very thick and decadent bar, so consider yourself warned! I recommend having plenty of regular milk or almond milk on hand before making them.  Enjoy!

Salted Peanut Butter Chocolate Chip Bars inspired by the Brown Eyed Baker
Makes 12 bars

  • 1 1/2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 1/2 teaspoon sea salt
  • ¾ cup light brown sugar
  • 1 cup creamy peanut butter
  • ½ cup unsalted butter, at room temperature
  • ½ cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 12 oz bag semisweet chocolate chips
  • flaked sea salt for sprinkling

Preheat oven to 350 degrees F. Grease a 9×9 or 9×8-inch baking pan, set aside. (Tip: I like to use the wrapper from the butter to grease the pan!)

In a small bowl whisk together the flour, baking soda and salt, set aside.

In the bowl of an electric mixer, cream together the brown sugar, peanut butter, butter and granulated sugar on medium speed until light and fluffy. Add the egg and vanilla extract and mix until combined. Reduce speed to low and add the dry ingredients, mixing only until the flour is just incorporated. Using a rubber spatula, mix in the chocolate chips.

Turn out the mixture into the prepared pan and press into an even layer. Sprinkle the top with sea salt. Bake for 25-28 minutes, just until the center is set and top is golden brown. Cool completely in the pan. Cut into bars and store at room temperature in an airtight container.

  1. I kid you not when I say that I started salivating as soon as I saw these bars. If it wasn’t 11:30pm and if I didn’t have to be up for work in less than 7 hours, I would be whipping up a pan of these right now. Danger!

    • Haha I know, I really shouldn’t post things so late! I am embarassed at how quickly my boyfriend and I consumed these. I really should not be making such decadent desserts!

  2. Awesome – here I am having never made a dessert that includes sea salt. I must give it a go soon. Actually, I have a number of ideas up my sleeve already. Great post!

    • Thank you! Yes, try it and report back!

  3. I was just looking for a yummy bar to make and these look so good! They have everything I ever want in a dessert in them. :)

  4. Wow, these look amazing!!! I have a jar of peanut butter and a bag of dark chocolate chips that’ll be all over this … (and thanks for the tip on buttering the pan! : )

  5. Oh, come on. I already ate an entire pan of your salted caramel chocolate chip bars. Now you show me these? My waistline is doomed. ;-)

    • I know, I’m terrible! If it makes you feel any better, I ate waaay to many of both bars too. Zero self control over here!

  6. I’m pretty sure that this recipe was made with me in mind! LOVE chocolate and peanut butter.

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  8. Linda

    Looks like an amazing recipe. I’m not seeing where the sprinkling salt comes in. Do you put that on top before baking the bars or use on individual servings? Thanks for giving me a good one to share with my librarians!!

    • Clara

      Hi Linda! Oooh good catch, I just updated the recipe. You sprinkle the salt on top once you’ve pressed the dough into the pan- before you bake it. Enjoy!

  9. Pingback: Salted Peanut Butter Choco Chip Bars | Small World Supper Club

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