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Home » Recipes » Appetizers & Snacks

Peanut Butter Chocolate Chip Snack Bars

By: Kathryn Doherty | Last Updated: Mar 10, 2025 | Published: Jun 4, 2015
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Peanut butter chocolate chip snack bars are slightly lightened up and whole grain for a delicious snack that tastes like a giant, thick cookie!

Peanut butter chocolate chip bars cut in squares and scattered on a counter with chocolate chips scattered around.


 

These might be the most delicious little snack bars in the world.

I am so addicted!

We've got peanut butter and chocolate chips and whole grains and all kinds of amazingness rolled into one easy recipe.

What's not to love, right?!

(If you are on board, you must try my go-to homemade granola bars. Sooo good!)

Close up of square peanut butter chocolate chip bars on a white plate.

Side note: Who are we kidding? These snack bars today are like a massive cookie. But I’ve made some healthyish swaps, so it really passes as a decent snack.

That’s my story and I’m sticking to it.

Back to the super-thick, soft, chewy cookies snack bars. Ah, I cannot get enough!

OK, let's get baking.

Now, I’ve got some notes, tips and substitutions coming up below on how to make these peanut butter chocolate chip snack bars. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Four chocolate chip bars on a white plate.

Ingredient Notes:

  • Butter: I use melted butter, but canola oil can be used in its place if you prefer.
  • Applesauce: This helps lighten the bars up in terms of fat and calories. You could use extra butter if you'd rather.
  • Brown sugar: I have and use light brown sugar, but dark brown sugar is fine too.
  • Peanut butter: I use peanut butter here, obviously, but you could substitute almond or cashew butter if you prefer.
  • Flour: I always bake with white whole wheat flour (it's more nutritious and you can't taste the difference!) but you can substitute regular all-purpose flour if that's what you have. Or you can use a mix of whole wheat and all-purpose flour.
  • Chocolate chips: I like a lot of chocolate chips here - a full cup! - but you could reduce to ¾ cup if you want to lighten them up a bit more.

So these are pretty versatile.

And if you need them to be vegan, just use oil instead of butter, a flax egg in place of the egg and choose vegan chocolate chips.

Easy, easy!

A stack of peanut butter chocolate chip snacking bars on a plate.

As you can see, I make mine rather large. I get 9 big snack/cookie bars. You could cut these smaller, into 12 or 16 squares if you want.

I don’t really want.

I’d rather have large, thick beautiful peanut butter chocolate chip snack bars. Everyone else in my family seems to feel the same way. So we keep them big.

Super small little squares but would be cute for a party though, so everyone can have just a nibble.

Three square peanut butter chocolate chip bars on a white plate with a glass of milk in the background.

You can also double the recipe and make this in a 9x13 pan, if you have a larger crew.

Or if you just want more of these in your life. I understand and I'm so with you.

Speaking of, last thing, let's talk about how to store the leftovers.

Leftover snack bars, once cooled, can be stored in a covered container at room temperature for up to 4-5 days.

You just gotta make these. Soon.

That is all.

Enjoy!

XO,

Kathryn

P.S. Tag me on Instagram when you make these - I love to see your creations!

Peanut butter chocolate chip bars cut in squares and scattered on a counter with chocolate chips scattered around.
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PB Chocolate Chip Snack Bars

Peanut butter chocolate chip snack bars are slightly lightened up and whole grain for a delicious snack that tastes like a giant, thick cookie!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Yield: 9 large or 16 small snack bars

Ingredients

  • ¼ cup unsalted butter (melted), or oil
  • ¼ cup unsweetened applesauce
  • 1 large egg, beaten
  • ⅔ cup light brown sugar, packed
  • 2 teaspoons pure vanilla extract
  • ½ cup creamy peanut butter
  • 1 ¼ cups whole wheat flour (I use white whole wheat flour)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup semisweet chocolate chips

Instructions

  • Preheat oven to 350.
  • Mix together butter, applesauce, egg, brown sugar and vanilla. Stir until sugar is dissolved and everything is well mixed. Add peanut butter and mix again.
  • In a separate bowl, combine flour, baking soda and salt. Add to wet mixture and stir to combine but don’t overmix. Stir in chocolate chips.
  • Place into prepared 8x8 inch pan and spread the mixture out evenly.
  • Bake at 350 for 25 minutes. Let cool completely before slicing.

Notes

Butter: I use melted butter, but canola oil can be used in its place if you prefer.
Applesauce: This helps lighten the bars up in terms of fat and calories. You could use extra butter if you'd rather.
Brown sugar: I have and use light brown sugar, but dark brown sugar is fine too.
Peanut butter: I use peanut butter here, obviously, but you could substitute almond or cashew butter if you prefer.
Flour: I always bake with white whole wheat flour (it's more nutritious and you can't taste the difference!) but you can substitute regular all-purpose flour if that's what you have. Or you can use a mix of whole wheat and all-purpose flour.
Chocolate chips: I like a lot of chocolate chips here - a full cup! - but you could reduce to ¾ cup if you want to lighten them up a bit more.
Servings: You can cut these bars into 9 large or 12 or 16 smaller bars, depending on your preference. ou can also double the recipe and make this in a 9x13 pan
Vegan: To make these vegan, use oil instead of butter, an flax egg instead of the egg and choose vegan chocolate chips.
Storage: Leftover snack bars, once cooled, can be stored in a covered container at room temperature for up to 4-5 days.

Video

Nutrition

Serving: 1small bar | Calories: 201kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Cholesterol: 19mg | Sodium: 119mg | Fiber: 2g | Sugar: 14g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
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Reader Interactions

Comments

  1. Lauren @ Create Bake Make

    July 17, 2015 at 9:43 pm

    I can see how these would be addictive - yum!

    Reply
    • Kathryn

      July 18, 2015 at 2:08 pm

      So addictive! In the best of ways! 🙂

      Reply
  2. Malinda @mybrownpaperpackages

    July 19, 2015 at 2:24 am

    Pinning - can't wait to try these!

    Reply
    • Kathryn

      July 19, 2015 at 10:48 am

      Thanks Malinda! Let me know how you like them!

      Reply
  3. Lucy @ Bake Play Smile

    July 19, 2015 at 6:07 pm

    Yay!!! My very favourite flavour combination!!! These sound so yum and easy! Thanks so much for linking up with our Fabulous Foodie Fridays party xxx

    Reply
    • Kathryn

      July 20, 2015 at 6:26 am

      Thanks Lucy! My favorite flavor combo, too 🙂 And thanks for hosting! Have a great week!

      Reply
  4. Alyssa | EverydayMaven

    July 14, 2017 at 6:24 pm

    Such a good combo! Love that these are nice, thick bars!

    Reply
    • Kathryn

      July 17, 2017 at 8:40 pm

      Yes! So satisfying to sink your teeth into these! 🙂

      Reply
  5. Art from My Table

    July 14, 2017 at 6:53 pm

    I think I will just go ahead and plan on making a double batch!

    Reply
    • Kathryn

      July 17, 2017 at 8:40 pm

      Definitely a good idea! 🙂

      Reply

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Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

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