After a nine-month hiatus, I'm back to baking. Since I'm a little rusty in the kitchen, I thought I would start with the simple stuff. And what better way to kick off a summer of baking than with my all-time favorite combo, chocolate and peanut butter?
This recipe for peanut butter chocolate chip blondie bars is the perfect hybrid between cookie and brownie. Chewy and delicious with just a hint of peanut butter, they are a snap to make.
Keep reading for the recipe.
In a medium bowl, cream together peanut butter and butter. Make sure your butter is room temperature for easy mixing.
Blend in brown sugar, white sugar, eggs, and vanilla.
In a separate bowl, combine flour, baking soda, and salt.
Blend the dry ingredients into the peanut butter mixture until well blended, then fold in chocolate chips.
The dough will look like your standard toll house chocolate chip cookie dough, but will be lighter and fluffier in texture (and just as delicious straight out of the bowl). YUM.
Bake in a greased 9x9 pan (I know, I know, mine is 8x11) for 30 to 35 minutes in a preheated oven. Mine were slightly overbaked, so keep an eye on your oven! It's better to take them out a little early so that they remain nice and gooey.
Cool, then cut into squares.
Store in an airtight container so the bars don't dry out. These would be a big hit at your next bbq, reunion, or picnic!
Recipe: Peanut Butter Chocolate Chip Blondie Bars via Two Tiny Kitchens
1/2 cup peanut butter
1/3 cup margarine (or butter), softened
2/3 cup white sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
- Preheat oven to 350 degrees F (175 degrees C ). Grease a 9×9 inch baking pan.
- In a medium bowl, cream together peanut butter and margarine.
- Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy.
- Combine flour, baking powder, and salt; stir into the peanut butter mixture until well blended.
- Fold in chocolate chips.
- Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched.
- Cool, and cut into squares