This post shares a recipe for peanut butter chocolate chip bars made like no other recipe you’ve ever seen!
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Most Americans LOVE peanut butter chocolate chip bars. They’re moist, sweet, and great for on-the-go treats. Yay, peanut butter chocolate chip bars!!
For many of us, however, as we get older, dietary issues come up. That makes treats like peanut butter chocolate chip bars off limits. From the most simple decreasing appeal of overly sweet goodies to gluten and carbohydrate concerns. That doesn’t even get into the voluntary restrictions many of us place on ourselves in an attempt to eat healthier.
Our house is no different. That’s why energy bars are such a favorite. Hence the decision to make a gluten-free, low carb, and low sugar grab-n-go snack that still satisfies our craving for a little indulgence. All without really going too far off of our healthy meal plan. After almost six weeks of trial and error, the result is awesome!
What most surprising is that these “energy bars” taste very similar to Toll House chocolate chip cookie bars. Just a less sweet variety. Not sure how that happened but let’s go with it! We’re still calling them Peanut Butter Chocolate Chip Bars but in
The recipe substitutes out gluten products, nasty sugars, and eggs. There has also been attention paid to decrease the carb load. The result
Quicknote of caution … this is not a spur of the moment recipe. It is simple to make but does involve preparations. Don’t be afraid. It’s worth the minor inconvenience and patience.
Here’s the equipment you’ll need
Making these peanut butter chocolate chip bars makes use of the good
You probably have most of these tools in your kitchen or pantry. If not, set up a budget to get your hands on them. They’ll make your time in the kitchen much more fun! Now let’s get right to making peanut butter chocolate chip bars!
Night before date bath (not the kinky kind)
A lot of people have a problem with sugar as we all get older. It’s often not simply a preference but a need to reduce the nasty sweeteners we find in almost everything. Yes, read labels people!!
Instead of honey (which can reportedly cause bloating), this recipe for peanut butter chocolate chip bars opts for date paste. It’s super easy to make but does help to have the pitted dates sit in the fridge taking a bath overnight.
All you need to do is pit about 20 Medjool Dates and submerge them in water. Then put them in the fridge.
The morning after (date bath)
In the morning, it will take a matter of minutes to make the date paste.
You can use some of the remaining date paste later to make Greek yogurt icing for an optional topping.
Still the morning after … combine wet ingredients
Of course you can plan your own timing, but if you get your wet mixture prepared in the morning, then you can make the bars later in the day. It needs time to set in the fridge.
You’ll then need to put the hot wet mixture into a storage container and put in the refrigerator for several hours, at least 4. The hot temperature going into the storage container is why glass storage containers were included in the equipment list above!
After the wait, time to get toasty!
You’ve allowed the wet mixture to sit in the refrigerator for the day. Now you’re ready to prep the seeds. Yes, seeds! This is a grown-up peanut butter chocolate chip bar recipe, people (but I bet kids will like it too!).
Once they’re done, allow them to cool while you prepare the rest of the batter.
Chia egg is no laughing matter
Unlike the chia pet that has been a Christmas humor for as long as eating a peanut butter chocolate chip bars have been loved, this chia is no joke. As an egg substitute, we’re creating a chia egg.
It’s beyond simple.
Combine chia seeds and HOT water and let sit. It will get all slimy while you’re toasting the seeds and working on the batter.
If it doesn’t get slimy enough over the next 10 minutes, or so, then put it in the microwave for 30 seconds. That will do the trick!
Time to batter up
In a separate bowl, combine all of the dry ingredients. This will include the oat flour, almond flour, rolled oats, baking powder, cinnamon, and salt.
Also measure out your chocolate chips in a separate side dish.
Your vanilla needs to be on hand as well.
In parts, add the dry ingredients to the mixing bowl. Take time to mix each small addition well before adding more.
Once the dry mixture is blended in well it’s time to add the toasted seeds (cooled) and chocolate chips.
That’s it! Not so bad, right.
These peanut butter chocolate chip bars can be done in muffin pans or in a 9″x13″ brownie pan. Cooking times will vary but they come out great either way. Here we’ll show the brownie pan version.
Line the pan with parchment paper big enough so it comes up beyond the edges of the pan. Don’t trim it! We need the “wings” later.
The batter will be VERY heavy and thick. Dump it in the middle of the pan. Cover with another sheet of parchment paper and spread out to the pan edges.
Using the parchment “wings”, roll back down the edges.
Bake at 350 degrees for 35 minutes or until firm with edges golden brown.
More waiting so relax and chill
Before cutting the bars, they need to totally chill. Since I’m sure you’ve already cleaned the kitchen mess while the peanut butter chocolate chip bar were baking (best of intentions) you can now just relax!
Time to cut and wrap these babies
Once the giant peanut butter chocolate chip bar is completely cooled and firm it’s time to gather all of your supplies to wrap and cut the squares. We suggest getting them out of the pan so nobody is cutting on the non-stick cookware.
If you like the idea of having personalized labels for your goodies but don’t know how … just contact me. I can’t help or make some and send them out!
Now that you have all of your supplies, it’s time to cut your giant peanut butter chocolate chip bar into 2″x2″ squares.
Healthy on-the-go snack that tastes like a treat
After all that preparation, the result is a good for you snack that is a great grab when
Some of our sample group didn’t care for the salt flakes on top BUT love them topped with Greek yogurt and date paste icing mentioned earlier. This will add a little tangy sweet to the bars. Yummy!
Peanut Butter Chocolate Chip Bars
Tastes like a Toll House chocolate chip cookie bar without the guilt!
- 2 cups Medjool dates, pitted and tightly paced
- 1/2 cup hot water
- 1/2 cup coconut oil
- 1 1/4 cups date paste
- 1/2 cup peanut butter
- 2 tbsp honey ((optional))
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup flax seeds
- 6 tbsp hot water
- 2 tbsp chia seeds
- 1/2 tsp vanilla extract
- 1 3/4 cup oat flour
- 1/3 cup almond flour
- 1/2 cup rolled oats
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cups dark chocolate chips
In the refrigerator, soak pitted dates in water overnight. Drain in the morning and puree in food processor with 1/2 cup hot water. Store in airtight container in the refrigerator for up to two weeks.
Melt together coconut oil, date paste, peanut butter, and honey (optional) in a saucepan until it just starts to bubble. Chill overnight.
Make “chia egg” by combining hot water and chia seeds. Allow to sit and get slimy while seeds are toasting (next step). If it doesn’t get slimy enough, heat in microwave for 30 seconds before adding to mixing bowl.
Combine seeds on a jelly-roll pan and toast for 8 minutes at 350 degrees. Set aside and allow to cool.
Pull wet mixture from refrigerator and put in the mixing bowl. Beat until it loosens up. Add vanilla and chia egg until mixed.
Slowly add dry mixture in parts until blended well.
Add cooled toasted seeds and mix. Follow with chocolate chips. Mix until blended evenly.
Transfer mix into the parchment lined 9″x13″ brownie pan. Spread it evenly to all edges. Use a second sheet of parchment paper on top to spread it out with hands and a rolling pin. Bake in the oven at 350 degrees for 35 minutes.
Cool completely and then cut into 2″x2″ bars.
Wrap 2″ square bars in wax paper and string. For extras, store in an air-tight container as you enjoy these scrumptious little morsels!