Peanut butter chocolate chip cookie bars6/29/2023 The peanut butter and chocolate combo here is to die for, and the texture is everything you’d want in a chocolate chip cookie – without all the fuss of scooping anything. □ (They can totally be eaten sooner, but slicing them while warm can get messy!) But I just have to remind myself: good things come to those who wait. It’s almost impossible to wait for these to cool down before slicing them and digging in. And those melty chocolate chips? Pure bliss. Not only are they super easy, but they turn out deliciously gooey, with crisp, chewy edges. Heck yes to quicker clean-up! Peanut Butter Cookie Bars with Chocolate ChipsĬookie bars are one of my favorite desserts to make. You don’t need an electric mixer, either. So simple to make, with basic ingredients you probably already have in your pantry. They’re basically classic chocolate chip cookies, elevated to bar form and with salty, peanut-buttery goodness. If you love peanut butter and chocolate, try these Sugar-Free Peanut Butter Chocolate Bars.Craving chocolate chip cookies, but don’t want to deal with scooping dough? Then you’ll love these peanut butter chocolate chip bars! They’re warm and gooey cookie bars that are packed with peanut butter flavor and melty chocolate chips. Allow them to come to room temperature before serving. They can be wrapped well and stored in the freezer for up to a month. Leftover bars can be stored in an airtight container for up to a week. If you like them soft and gooey, you can eat them sooner. Watch closely and be careful not to over bake check at 14 minutes because the cookie can burn quickly.Īllow cooling completely in the pan before cutting into 12 bars. Spread the mixture evenly in the pan.īake for 14 to 16 minutes, until the edges are brown and the center is set. Use a wooden spoon to stir until well combined. Place all of the ingredients in a medium mixing bowl. Grease or line your baking pan with parchment paper. Gather your ingredients and preheat the oven to 375 degrees. The flavor is richer and enhances the bars’ flavors. Vanilla Extract – I prefer pure vanilla extract in all of my baking. Make sure to use baking powder, not baking soda! Make sure your baking powder is fresh because it loses its potency over time. I usually use a monk fruit/erythritol blend.īaking Powder – This helps the bars rise. Sweetener – Any granular sweetener will work for this recipe. Sugar-Free Chocolate Chips – There are many more options for sugar-free chocolate chips these days. Using a brand that has more natural oils will help keep the bars from being dry and crumbly.Įggs – Eggs are an essential ingredient in this recipe, as there is no flour. Natural Almond butter can be used as a replacement for peanut butter. You can use creamy or crunchy peanut butter. Peanut Butter – Make sure to use natural peanut butter the ingredients are peanuts and salt. Another great thing about this recipe is that it only uses a few simple pantry staples. It combines two of my favorite things, chocolate and peanut butter! Natural peanut butter and sugar-free chocolate chips keep them low-carb and keto friendly. This cookie bar was inspired by the basic flourless peanut butter cookie recipe I’ve been making for many years. It’s time-saving when you don’t have time to roll out and cut cookies. I’ve always loved making bar cookies because they are easy! I often converted regular cookie recipes into bars. With just a few simple ingredients, they’re sure to become a family favorite! Why You’ll Love Low-Carb Flourless Peanut Butter Chocolate Chip Cookie Bars If you love peanut butter and chocolate, you’ll love these bars. This is one of my oldest and best recipes. Jump to Recipe Easy and delicious Low Carb Flourless Peanut Butter Chocolate Chip Cookie Bars.
0 Comments
Leave a Reply. |