And this is coming from a girl who doesn’t even like peanut butter that much.
I think what made these so amazing was the subtle hint of coconut. Several months ago, I tried the Earth Balance Coconut Peanut Butter and it was amazing. It’s the first peanut butter I can just eat out of the jar with a spoon. I thought of that peanut butter when I decided to make these.
Unfortunately, it’s like $8 a jar, so I wasn’t about to bake with it. Instead, I decided to get the same flavor combination by subbing the vanilla extract with coconut extract. It worked out perfectly. I was able to get the subtle coconut flavor I was looking for, and able to use my “buy one, get one free” jars of peanut butter from Whole Foods.
I’m slightly ashamed to say that Graham and I ate this entire pan of bars.
My excuse is PMS…
Peanut Butter Chocolate Chip Bars
(Recipe adapted from this one.)
- 6 T. of room temperature butter
- 1/2 C. of salted peanut butter (either creamy or chunky is fine)
- 1 C. of sugar
- 1/4 C. light brown sugar; packed
- 2 large eggs
- 1/4-1/2 t. of sea salt (plus a little more to sprinkle on top before baking)
- 1 t. baking powder
- 1 C. of chocolate chips
- 1 t. of coconut extract (optional, can use vanilla)
- Preheat oven to 350. Grease an 8 x 8 pan & set aside. You can also line the pan with foil or parchment if you’d prefer.
- Sift together the flour, salt & baking powder and set aside.
- The bowl of a stand mixer, cream together the butter & peanut butter on medium until smooth, scraping the sides of the bowl as needed. Add the sugar and beat until light & fluffy.
- Add the eggs, one at a time. Scrape the sides of the bowl after each egg has been added and then add coconut extract.
- Reduce mixer speed to low and slowly add dry ingredients. Do not over mix. Fold in the chocolate chips until evenly distributed through the batter.
- Spread the batter into the prepared pan. Bake for 35-40 minutes. You want these to still be soft and gooey in the center. Let cool completely until cutting.
- Cut into 20 small pieces.