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!
- 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)
- Preheat oven to 325 degrees. Grease a 9x13 pan.
- In an electric mixer, beat the butter, oil, sugar and corn syrup on medium-high speed until light and fluffy, about three minutes.
- Beat in the eggs, one at a time.
- Beat in the peanut butter and then the vanilla.
- In a separate bowl, whisk together the flour, oats, baking powder and salt. Gradually add to the wet mixture on low speed.
- Fold in the chocolate chips.
- Pour into the pan and spread evenly with a spatula. Bake for 30 minutes and then cool completely on a wire rack.