If you love chocolate, peanut butter and sea salt, this post is for you. Who am I kidding, I think everyone does, am I right? These Peanut Butter Chocolate Chunk Bars are perfectly thick and chewy with a generous amount of gooey chocolate chunks with every bite.
So, this fun idea came to me today, since I don’t like baking as much, I would challenge myself to be more open to the idea of baking. Ok, hear me out. I’m excited.
You know when you scroll through your Instagram feed or stories, something catches your eye and all you want to do is stare at it or better yet, make it. So that’s what happened to me this morning. I was checking my stories, as one does every day, and stumbled on Handle the Heat’s Peanut Butter Chocolate Chunk Bars recipe and baking challenge. And I guess what I did after, I BAKED!!!! Taddaaaaa. Ok. I’m not special or anything, but I was proud of myself and just had fun baking.
I’m also going to enter her baking challenge she hosts every month, because who doesn’t love a good challenge? You should join in the fun too. Let me know in comments below if you did.
I proceeded to tell my followers on Instagram that I am going to host a baking challenge of my own, I will be baking other bloggers sweet treats 2 times a month and share them on those two Fridays with you on here, my IG stories and Instagram feed. Sweeettttttt Baby Jesus!
LENAS KITCHEN BAKING CHALLENGE RULES :
Submit one recipe per week via direct message on Instagram with your blog link.
Submissions will be accepted every week from Friday – Monday.
6 bloggers will be chosen every other week.
You as my followers on Instagram, will help choose one by narrowing down to 1 via Instagram poll.
I will share their recipe on my blog, along with a link to their blog.
Use the hashtag #LENASKITCHENCHALLENGE so we can all follow along.
Good luck to everyone entering… and to me while I bake ahhahah. I like a good challenge, so lets do this.
Loved using Tony’s Chocolonely chocolate for the bars, they make some of the best chocolate, plus have a great cause of ending chocolate slavery! Right now, slaves are working on cocoa farms in West Africa. Many of them are children. Tony’s Chocolonely exists to change that. Child labor and modern slavery are against the law – it’s illegal and it needs to stop. I’m all for supporting them and you should too.
I’ll give feedback on the recipe and what I changed, liked or didn’t like. Because I’m honest like that. Wink Wink.
MY TIPS/COMMENTS/FEEDBACK ON RECIPE :
These bars turned out so delicious and were so easy to make. One thing I didn’t have is a baking dish the size that was required in the recipe, so I think I cooked them a bit longer than what the recipe said. My baking dish was not as deep and a bit bigger. SO if you want them to be perfectly moist, stick to her exact recipe. Another thing I did was add some Jacobsen Sea Salt on top, because chocolate, peanut butter and salt are BFF’s.
If you don’t want to miss any of my other recipes, make sure you sign up for my newsletter and you will be the first to get the notification of what’s happening on here.
Make sure you check out Handle the Heat Blog post for her tips on the recipe. The full recipe credit goes out to Handle the Heat this week!
DID YOU MAKE THIS RECIPE?
If you make these PEANUT BUTTER CHOCOLATE CHUNK BARS a try? Let me know what you think, rate this recipe in comments below, share it on Pinterest, Facebook or Instagram. Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram or tag me on my Facebook page! I love seeing what you come up with! Happy cooking.
Peanut Butter Chocolate Chunk BarsDessert
- 1 (113 grams) stick unsalted butter
- 1 3/4 (350 grams) cups light brown sugar
- 1/2 (135 grams) cup smooth peanut butter
- 2 + 1 yolk eggs
- 1 tsp vanilla extract
- 2 1/4 (286 grams) cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp flaky sea salt for finishing after bake, optional
- 6 (170 grams) oz semi-sweet chocolate chunks
- Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment or foil.
- n a saucepan over medium heat, melt the butter. Add the brown sugar, stirring until smooth. Remove from the heat and stir in the peanut butter. Allow to cool.
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt.
- Once the butter mixture is cool, add the eggs and yolk, one at a time, until well combined. Stir in the vanilla extract. Pour the mixture into the prepared dry ingredients, and stir to create a very thick dough-like batter. Fold in 3/4 the chocolate chunks, reserving the rest for sprinkling on top.
- Transfer the batter to the prepared pan, spreading evenly to the edges. Sprinkle with the remaining chocolate chunks, lightly pressing them into the batter.
- Bake for 30 minutes, or until the top is golden and the edges are slightly browned. Allow to cool in the pan. Use the parchment to remove the bars before cutting into squares and serving. Store in an airtight container at room temperature for up to 3 days.