Irresistible Whole Grain Chocolate Chip Peanut Butter Bars: Easy & Wholesome Homemade Treat
Prepare to fall in love with these utterly delicious whole grain chocolate chip peanut butter bars! Crafted with care using only real, wholesome ingredients, this recipe offers a delightful and satisfying treat that’s as simple as “mix, press, and bake.” Perfect for busy days or when you crave a homemade dessert without the fuss, these bars deliver on flavor and convenience. If you’re eager to explore more straightforward baking options, be sure to visit our Simple Cookie Recipes page for a treasure trove of easy-to-follow, from-scratch cookie ideas.
For my family, a truly great cookie, or in this case, a bar, must meet a few essential criteria: it needs to be quick to prepare, undeniably delicious, and, of course, feature plenty of chocolate. This whole grain chocolate chip peanut butter bar recipe checks every single box, making it an instant classic in our kitchen. The combination of rich, creamy peanut butter with melty chocolate chips is simply heavenly. It’s a flavor pairing that brings pure joy, satisfying those sweet cravings in the most delightful way.
Beyond the incredible taste, what truly sets these peanut butter bars apart is their wholesome foundation. Unlike many store-bought snack options that are laden with artificial ingredients and excessive sugars, these homemade bars are crafted with real, nourishing components like whole wheat flour, hearty rolled oats, natural brown sugar, and rich butter. When you compare these honest ingredients to the lengthy, often unpronounceable lists found on many “healthy” granola bar labels, the choice is clear. You can feel genuinely good about serving these to your children as a wholesome snack, far superior to processed alternatives. Of course, when a truly healthy, on-the-go granola bar is the goal, I still rely on my trusted recipes for chewy baked granola bars or the convenient no-bake version. However, for a treat that feels indulgent yet offers genuine nutritional value, these whole grain chocolate chip peanut butter bars are the undisputed winner.
The beauty of this recipe lies in its simplicity and the use of familiar, pantry-staple ingredients. By opting for whole wheat and oats, we infuse these bars with beneficial fiber and a richer, nuttier flavor that complements the peanut butter and chocolate perfectly. Brown sugar adds a deep, molasses-like sweetness that is far more nuanced than white sugar, while butter contributes to that irresistible melt-in-your-mouth texture. It’s a testament to the fact that real, whole foods can create desserts that are both incredibly tasty and offer genuine sustenance. And the best part? This recipe is incredibly fast and easy, making homemade baking accessible even on your busiest days. Let’s dive into making a batch of these fantastic bars!
For the fourth consecutive year, I’m thrilled to participate in The Sweetest Season, a wonderful week-long cookie extravaganza hosted by Erin from The Speckled Palate. This annual event is a fantastic way to kick off the holiday baking season, bringing together a community of food bloggers to share their most cherished and delicious cookie and bar recipes. It’s a celebration of all things sweet and festive, providing endless inspiration for your holiday gatherings and treat platters. Whether you’re searching for classic cookie recipes, innovative dessert bars, or unique festive treats, The Sweetest Season has something for everyone. You can explore a constantly updated list of all the yummy treats being published this week by clicking here or by selecting the image above. It’s an excellent resource for expanding your baking repertoire and discovering new family favorites, just in time for the most wonderful time of the year!
Crafting Your Whole Grain Chocolate Chip Peanut Butter Bars: A Step-by-Step Guide
The beauty of these whole grain chocolate chip peanut butter bars lies in their straightforward preparation. It all begins with the foundational step of creaming together softened butter and rich brown sugar. This initial blending creates a light and airy base for our bars, ensuring a wonderfully tender texture. While the recipe calls for brown sugar, an adventurous commenter once shared their success using 2/3 cup of maple syrup as a natural sweetener substitute, noting fantastic results. Although I haven’t personally tried this variation, it’s an intriguing option for those looking to experiment with different flavor profiles and natural sweeteners. Following this, eggs are incorporated to bind the mixture, along with a generous splash of vanilla extract for warmth and depth, and, of course, the star of the show – creamy peanut butter. These wet ingredients are blended until smooth and well-combined, forming a rich and fragrant dough.
Next, the dry ingredients are gently folded in. This includes whole wheat flour, which provides a wholesome, robust flavor and texture, along with whole rolled oats, contributing a satisfying chewiness and additional fiber. A touch of baking powder and a pinch of salt are added to ensure the bars rise beautifully and have a balanced flavor. You have flexibility with your choice of flour; regular whole wheat flour works wonderfully, but for a slightly lighter texture, you could opt for whole wheat pastry flour. Spelt flour is another excellent alternative, offering a unique, mild, nutty taste and a tender crumb. Once the dry ingredients are just combined, it’s time for the grand finale: the chocolate chips! I personally love to use a combination of semi-sweet chocolate chips and decadent dark chocolate chunks, as pictured, for a varied and intensely chocolatey experience, but any variety you prefer will be absolutely delicious.
Once your dough is perfectly mixed, the next step is to press it evenly into a 13×9-inch baking pan. For effortless removal and beautifully clean cuts, I highly recommend lining your pan with parchment paper, allowing an overhang on the sides to act as “handles.” This simple trick makes it incredibly easy to lift the entire baked slab out of the pan in one piece. If you find the dough a bit sticky or challenging to spread, simply wet your fingertips with a little water. This helps to smooth out the dough evenly across the pan, ensuring uniform thickness for consistent baking. A little tip for the environmentally conscious baker: parchment paper can often be reused three or four times before you shred it and toss it into your compost bucket, extending its life and reducing waste!
After your delicious whole grain chocolate chip peanut butter bars have baked to a golden perfection, remove the pan from the oven and place it on a wire rack to cool. This cooling period is crucial; allow them to cool until they are just barely warm to the touch, usually about 20-30 minutes. At this point, the bars will be firm enough to handle but still soft enough to cut without crumbling. Using the parchment paper handles, lift the entire baked rectangle out of the pan and transfer it to a cutting board. Then, with a sharp knife, carefully slice the bars into 24 even pieces. This cooling process helps them set properly, ensuring each bar holds its shape beautifully.
These versatile whole grain chocolate chip peanut butter bars are not only a fantastic everyday treat but also an excellent choice for potlucks, picnics, and parties. Their robust flavor and satisfying texture make them a crowd-pleaser that disappears quickly! What’s more, they freeze exceptionally well, making them ideal for meal prepping snacks or desserts far in advance. Once the bars have completely cooled, transfer them to airtight freezer bags or containers. I’ve personally kept them in the freezer for up to six months, taking out just a few at a time whenever a craving strikes. Simply thaw them at room temperature for a quick, delicious snack. There’s nothing quite like a homemade treat to brighten your day, especially when paired with a comforting cup of hot tea or a refreshing glass of cold milk. Enjoy the simple pleasure of these wholesome and utterly delightful bars!
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Whole Grain Chocolate Chip Peanut Butter Bars
Ingredients
- 1 cup butter
- 1-1/4 cup brown sugar
- 2 eggs
- 1 cup peanut butter
- 1 teaspoon vanilla
- 2 cups whole wheat flour*
- 2 cups whole rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups chocolate chips
Instructions
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Preheat oven to 350 degrees.
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Place the butter and sugar in a large mixing bowl and beat until smooth. Beat in eggs, peanut butter, and vanilla until well blended.
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Add flour, oats, baking powder and salt. Beat until blended, scraping sides as needed. Mix in chocolate chips.
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Pat dough evenly in a parchment-lined or buttered 13×9-inch pan, using water to wet fingers in order to spread smoothly if needed.
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Bake until golden around the edges, 25 minutes. Let cool on a rack until just warm (about 20-30 minutes) and cut into 24 pieces.
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Let cool completely and store in an airtight container for a couple days at room temperature or freeze for longer storage.
Notes
Nutrition
Other Easy Bar Cookies You May Like:
Peanut Butter Chocolate Swirl Bars
If you’re a fan of the peanut butter and chocolate pairing, these swirl bars offer a delightful twist, marrying rich peanut butter dough with luscious chocolate swirls for a visually stunning and equally delicious treat.
Chocolate Topped Oatmeal Bars (Gluten & Dairy Free)
For those with dietary considerations, these chocolate-topped oatmeal bars are a fantastic option, offering a chewy, satisfying base and a rich chocolate layer, all while being both gluten and dairy-free without compromising on taste.
Whole Wheat Blackberry Crumb Bars
Craving something fruity? These whole wheat blackberry crumb bars combine a wholesome whole wheat base with a vibrant, juicy blackberry filling and a buttery crumb topping for a perfect seasonal dessert or snack.
We hope you enjoy making these whole grain chocolate chip peanut butter bars as much as we do. They truly are a testament to how simple, real ingredients can create something extraordinary. Happy baking!
This recipe has been thoughtfully updated to provide even more detail and clarity since its original publication in April of 2010.