Some friends from out of town were visiting last weekend, so at the eleventh hour I whipped up a batch of peanut butter chocolate chip bars. They were a big hit!
Apparently it’s popular to add a cup of chopped peanuts to the batter along with the chocolate chips; I’ll leave that up to you. Personally, I’m averse to peanuts in baked goods; I think they interrupt an otherwise soothing tactile experience. Who ever thought up putting peanuts into a perfectly good peanut butter cookie? Don’t even think about pulling that on me!
These bars are traditional and bakery-style: soft, dense, and slightly chewy. They are structurally similar to blondies and are pretty freakin’ fantastic, if I do say so myself.
- 2 tbsp ground flax seeds
- ⅓ c warm water
- ¾ c creamy, sweetened peanut butter
- 3 tbsp oil
- 1 c turbinado (or light brown) sugar
- 1 tsp vanilla extract
- 1½ c flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 c vegan chocolate chips
- Preheat oven to 350°.
- Grease a 9×9″ baking pan.
- In a small bowl, whisk together flax seeds and water. Set aside.
- In a large bowl, cream together peanut butter, oil, and sugar.
- Add vanilla and beat well.
- Beat in flax mixture.
- In a medium bowl, sift together flour, baking powder, and salt.
- Add dry to wet mixture; mix well. The texture will be similar to cookie dough.
- Fold in chocolate chips.
- Press mixture evenly into prepared pan, and bake for 18-22 minutes, or until top is golden.
- Let cool in pan; slice and serve.