GlutenFreeBaking.comGlutenFreeBaking.com
HomeClasses and AppearancesContact UsOne to One with ElizabethMember Area
 
Baking and Cooking Tips
 
All Recipes
Breads, Quick
Breads, Yeast
Breakfast Recipes Brownies/Bar Recipes
Cake Recipes
Cookie Recipes
Cracker Recipes
Dessert Recipes
Free Recipes!
Holiday Cookie Recipes
Holiday Recipes
Main Course Recipes
Pasta Recipe
Pie Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
 

Home | Blog | Peanut Butter Chocolate Chip Bars
 

Peanut Butter Chocolate Chip Bars

Printer-Friendly Format

Pin It



February 8, 2012

 

Nothing makes me appreciate peanut butter more than baking with it. Maybe it's because most of my peanut butter consumption is done on the run. When I'm running late in the morning, which is often, I spread a generous blob on a rice cake and call it breakfast.

Baking with peanut butter forces me to slow down enough to enjoy its light, nutty flavor. In this recipe, brown rice flour subtly enhances that nuttiness and dark brown sugar brings out the natural sweetness of the peanuts.

Before baking, I throw a handful of chocolate chips into the batter. Not so many that the chocolate overwhelms the peanut butter but enough so that a few chips dot each bar. But why stop at chocolate chips? Try adding a sprinkle of sweetened or toasted coconut, or chopped peanuts for an extra-peanuty bar.

And if you are peanut-free, you too can make this recipe! Simply swap the peanut butter with peanut-free spread, like pea-butter or sun butter.

Peanut Butter Chocolate Chip Bars

These bars taste like a cross between a chocolate chip and peanut butter cookie. When preparing the batter, be sure to cream the butter, peanut butter, and sugar until light and very fluffy. This step helps the bars to bake up light and fluffy. When they come out of the oven, the bars might sink a little. This is normal.


Variation: Try adding 1 cup shredded coconut, or 1/2 cup toasted coconut, or 1 cup chopped peanuts.

3 3/4 ounces (3/4 cup) brown rice flour
2 ounces (1/3 cup) potato starch
2 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1/2 cup) unsalted butter, softened (use dairy-free solid spread if desired)
4 ounces (1/2 cup) smooth peanut butter or peanut-free spread
3.5 ounces (1/2 cup) granulated sugar
4 ounces (1/2 cup) dark brown sugar
2 large eggs, at room temperature
1 cup chocolate chips

  1. Preheat oven to 350°F;. Grease 8x8x2-inch pan with nonstick cooking spray.
  2. In small bowl, whisk together brown rice flour, potato starch, baking powder, and salt. Set aside. In large bowl, cream together butter, peanut butter, and sugars until light and fluffy, about one minute. Add eggs, one at a time, and beat well between each addition. Stop mixer and scrape down bottom and sides of bowl. Turn mixer back on and continue to beat until mixture is light, fluffy, and almost white. Turn off mixer. Add dry ingredients, turn mixer to low and blend to combine. Add chocolate chips. Mix until just combined.
  3. Spread batter evenly into prepared pan. Bake until bars are puffy, golden brown, and a cake tester interested into the center of the bars comes out with a few moist crumbs, about 35 minutes. Place pan on wire rack to cool. When cooled, cut into 12 bars.




Printer-Friendly Format