Ingredients
Scale
The key to these bars lies in selecting the right ingredients—simple, quality staples that come together effortlessly. Growing up, my mum always insisted on real butter and fresh vanilla extract, and I’ve carried that preference with me. When choosing peanut butter, I go for the natural kind with no added sugar or oils to keep the flavor pure. Feel free to swap out some of the flour for oat flour if you want a bit more chewiness or go for dark chocolate chips for a richer kick.
- 1 cup natural creamy peanut butter
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (or substitute 1/2 cup with oat flour)
- 1/2 teaspoon salt
- 1 cup mini chocolate chips (semi-sweet or dark)
- 2–3 tablespoons milk or dairy-free alternative (optional, to adjust texture)
Instructions
- Line an 8×8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
- In a large bowl, beat together the softened butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy—about 3-4 minutes. This step is crucial for that melt-in-your-mouth texture.
- Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently. If the dough feels too stiff, add milk a tablespoon at a time until it reaches a thick, spreadable consistency.
- Fold in the mini chocolate chips evenly throughout the dough.
- Spread the cookie dough mixture evenly into the prepared pan, pressing down gently to smooth the surface.
- Chill the pan in the refrigerator for at least 2 hours, or until firm enough to cut.
- Use the parchment overhang to lift the bars from the pan and slice into 12 squares.
- Serve immediately or store as directed below.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
