Peanut Butter Chocolate Chip Cookie Bars

[Kristin]

Here's a great recipe combining chocolate chips and peanut butter, but I must admit that I didn't create it myself. As a note, I have celiac disease meaning I can't have gluten. This recipe cuts out all wheat flour so I use an all purpose gluten free flour mix. It's easy enough to use regular flour for this recipe and it will taste just as great!


Peanut Butter Chocolate Chip Bars
non-stick cooking spray or vegetable oil for the baking pan
1 cup firmly packed light brown sugar
3/4 cup peanut butter - smooth or chunky
1/3 cup unsalted butter [softened]*
1/4 cup canola or vegetable oil
2 large organic free-range eggs
1- 1/2 cups GF self-rising flour* such as Pamela's Ultimate Baking & Pancake Mix
1 1/2 teaspoons vanilla extract
1 12-oz bag semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Lightly spray or oil an 10x13-inch baking pan (I line a pan with greased foil or parchment). Set aside.

In a large mixing bowl combine the brown sugar, peanut butter, butter, oil, and eggs and beat until smooth. Beat in the Pamela's Baking Mix and vanilla until well mixed.

Add in the chocolate chips by hand (I use a silicone/rubber spatula to do this).

Spread the cookie dough evenly into the prepared pan. A vinyl or silicone spatula/wedge works well with this thick, sticky dough.

Bake in a 350 degree F oven for 25 to 30 minutes, or until a wooden toothpick inserted into the center emerges clean.

Cool in the pan, on a wire rack.

When cooled, slice into bars; wrap in foil and freeze in a large freezer bag.

Makes 15 to 18 bars.

[mcmuffinpilot]

I'm buying the ingrediants tonight and sending in my first care package to my DH !! I can't wait , Question do you wrap each bar in foil then put them into freezer bag.? Did they travel well when your BF got them?

[czechmate]

There goes my diet!!!!!!!!!!!!!!!!!


I don't know if it would work for bars, but when I make cookies I add a slice of bread to the tupperware. The bread gets hard and the cookies stay soft!

[ccbegay]

Originally Posted by czechmate

There goes my diet!!!!!!!!!!!!!!!!!


I don't know if it would work for bars, but when I make cookies I add a slice of bread to the tupperware. The bread gets hard and the cookies stay soft!

hahaha...yeah, i just felt my pants get tighter...

i made some choc.chip cookies the other day, and they got rock hard...but the next morning i put a piece of bread in them and took them to the flight school...and let's just say, that they were ALL gone by 5pm! i'm sure the bread trick would work with the bars...

(i'm gonna try makin these tonight!)

[Kristin]

Originally Posted by mcmuffinpilot

I'm buying the ingrediants tonight and sending in my first care package to my DH !! I can't wait , Question do you wrap each bar in foil then put them into freezer bag.? Did they travel well when your BF got them?

I really hope these turn out great for everyone else. I checked the conversion from gluten free flour to regular flour and it seems to be fine. And to answer your questions, I wrapped about four bars for each piece of foil and then I just put a few stacks in a tupperware. It only took two days for them to make it to SLC and by the time my BF got them, they were still gooey and soft! yay!

[TheWife]

I tried to make them and burnt them whaaaaa I put them in for 25 minutes, but I should know by now to take off 3 or 4 minutes for newer ovens.