If I were, on this very day, pressed to answer the question "what treat would you most enjoy eating until you descend into morbid obesity?" I would have a ready answer: Peanut butter and Chocolate Chip-Topped Bar Cookies.
It all happened recently while baking the "Dream Bars" from Betty Crocker's Cooky Book and realizing that--duh--I basically had none of the ingredients for the top layer, which was meant to be made up of an almond-coconut topping. So there I was, with a somewhat sad expanse of beige batter for a bar cookie base.
Turning to my pantry (OK, my cabinet), I found half a jar of old-fashioned chunky peanut butter and half a bag of milk chocolate chips. Yes! In the mix they both went, scattered irregularly on top of the batter.
The result? Something lovely and amazing. Moist blondie-esque cookie bars with pockets of gooey-crunchy peanut butter and smooth, delicious chocolate. Something you won't...be...able...to...stop...eating. And if you don't like them? No problem, I'll finish the tray for you.
Peanut Butter and Chocolate Chip-Topped Bar Cookies
adapted from Betty Crocker's Cooky Book
- 1/2 cup butter
- 1/2 cup brown sugar, packed
- 1 cup flour
- 1/2 jar (about a cup) peanut butter (I used chunky)
- 1/2 bag (about a cup) milk chocolate chips
- Heat oven to 350 F.
- Mix the butter and sugar thoroughly. Stir in flour. Press and flatten with hand to cover the bottom of a parchment-lined oblong pan, 13x9-ish.
- Bake 10 minutes, then spread with the topping (irregularly spooned globs of peanut butter and a sprinkling of chocolate chips).
- Return to the oven and bake for 25 minutes more, or until golden brown. Cool slightly, then cut into bars. Makes about 20.