Salted Peanut Butter Chocolate Chip Bars

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.