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.