Peanut Butter Chocolate Chip Cookie Bars

I’ve been staring at a recipe for Ghirardelli Chocolate Chip Cookie Bars for a couple months now, dying to make them and yesterday I finally broke down and got busy in the kitchen mixin’ these bad boys up. Yes, I know, it’s about a million degrees outside and who would be crazy enough to turn on an oven??? That would be me! When the need for chocolate calls, one must answer!

Of course, I altered the recipe…I kept finding things in my pantry I thought would be good mixed in! I couldn’t help myself. Here is the original recipe on food.com. I did a butter/oil mix only because I didn’t have enough butter and then threw in peanut butter, oats and two different kinds of Ghirardelli chocolate. They turned out super moist, dense and rich and had a nice balance of salty and sweet to them. Eat ’em with a glass of ice cold milk, it’s a must!

Enjoy!

Peanut Butter Chocolate Chip Cookie Bars
Dessert
18
 
Ingredients
  • ¾ c. (1½ sticks) Unsalted Butter, softened
  • ½ c. Vegetable Oil
  • 1½ c. Dark Brown Sugar, packed
  • 2 T. Lite Corn Syrup
  • 2 Large Eggs
  • ½ c. Peanut Butter
  • 1 T. Pure Vanilla Exract
  • 2 c. AP Flour
  • 1 c. Oats
  • 1½ t. Baking Powder
  • 1 t. Salt
  • 1 c. each Semi-Sweet and Bittersweet Chocolate Chips (I used Ghirardelli brand)
Instructions
  1. Preheat oven to 325 degrees. Grease a 9x13 pan.
  2. In an electric mixer, beat the butter, oil, sugar and corn syrup on medium-high speed until light and fluffy, about three minutes.
  3. Beat in the eggs, one at a time.
  4. Beat in the peanut butter and then the vanilla.
  5. In a separate bowl, whisk together the flour, oats, baking powder and salt. Gradually add to the wet mixture on low speed.
  6. Fold in the chocolate chips.
  7. Pour into the pan and spread evenly with a spatula. Bake for 30 minutes and then cool completely on a wire rack.

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