Easy Peanut Butter Chocolate Chip Bars (Vegan)
Recipe Highlights
These peanut butter chocolate chip bars are chewy like a cookie, but faster to portion and easier to share.
They’re made in one bowl with no mixer and no special kitchen equipment. Just combine the wet ingredients together, then fold in the dry. That’s it! It’s that simple.
The classic flavor combination of peanut butter and chocolate will definitely turn these easy-to-make vegan bars into crowd-pleasers!
Ingredients
Step by Step
Ingredient Notes
Peanut Butter Choice
Crunchy peanut butter adds texture without extra add-ins. You can omit the peanuts on top.
If you use smooth peanut butter that is very runny, the dough can turn greasier and bake up softer. Chill the dough for 10 minutes before transferring it to the baking pan.
Chocolate Chips
Fold some chips into the dough, then sprinkle the rest over the top. It gives you chocolate through the middle, plus a better finish. I like to use dark chocolate chips at around 70% cacao, but you can pick a sweeter one at around 50% instead.
TIP: Cool completely before slicing: Cutting too early makes the bars crumble.
Storage and Freezing
Store in an airtight container at room temperature for 3–4 days. If it is warm, refrigerate to keep the chocolate firm.
Freeze sliced bars in an airtight container for up to 3 months. Thaw at room temperature or in the fridge overnight.
Easy Peanut Butter Chocolate Chip Bars (Vegan)
- Prep Time: 15 minutes
- Cool Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 9 bars
Description
Chewy peanut butter oat bars packed with chocolate chips and oats for texture. One bowl, pantry staples, and about 15 minutes of prep. Crisp top, soft middle, and easy to slice.
Ingredients
- ½ cup / 105g vegan butter, soft but not melted
- 1 cup / 200g dark brown sugar, packed
- ½ cup / 125g crunchy peanut butter
- ¼ cup / 60ml plant milk
- 1 teaspoon vanilla extract
- 1 cup / 87g rolled oats
- 1 cup / 140g plain flour
- 1 teaspoon bicarb soda
- ½ teaspoon salt (I used Celtic sea salt)
- ¾ cup / 125g vegan chocolate chips (separated ½ cup for filling, ¼ cup for topping)
- 2–3 tablespoons roasted peanuts, for topping (optional)
Instructions
Tip: For step-by-step images, please check earlier in the post.
- Prep: Preheat the oven to 355°F / 180°C. Line a square baking pan (about 8-inch / 20cm) with parchment paper, leaving a bit of overhang.
- Cream the base: In a large bowl, add the softened vegan butter (½ cup) and dark brown sugar (1 cup), and incorporate the butter into the sugar with the back of a spoon. Once combined, mix it really well until the mixture is a lighter brown in color and the mix is cohesive (about 30–60 seconds).
- Add peanut butter + liquids: Mix in the crunchy peanut butter (½ cup), plant milk (¼ cup), and vanilla extract (1 teaspoon) until fully combined.
- Add dry ingredients: Sprinkle over the rolled oats (1 cup), plain flour (1 cup), bicarb soda (1 teaspoon), and salt (½ teaspoon), and mix until the dough comes together and no dry flour remains.
- Add chocolate chips: Fold in the vegan chocolate chips (½ cup, from the total ¾ cup).
- Press into pan: Tip the dough into the prepared pan and press into an even layer.
- Top it with extras: Sprinkle over the remaining vegan chocolate chips (¼ cup) and the roasted peanuts (2–3 tablespoons), pressing them in lightly.
- Bake: Bake for 25–30 minutes, until the top looks set and lightly browned at the edges. To test if they’re ready, press the center gently — it should feel firm, not soft or springy, before you take them out.
- Cool completely: Let it cool in the pan for at least 1 hour, or until completely cooled. Lift out using the parchment, then slice into squares. Perfect served with a cup of plant milk as a snack or topped with ice cream for a decadent dessert.
Notes
Peanuts: if you’d like to take the sweet and salty balance a little further, use salted peanuts instead.
Brownie-style bars: If you’d like fudgy brownie-style bars, slightly underbake them.
Storage: Store in an airtight container at room temperature for 3–4 days. If the kitchen is warm, refrigerate them to keep them firm. They freeze well for up to 3 months.
Would coconut sugar be okay to use instead of brown sugar?
Unfortunately you won’t get the same results. Coconut sugar has no molasses content, which means you’d lose two key things the dark brown sugar provides — the moisture that keeps the bars chewy, and the acidity that reacts with the bicarb soda to give the bars a slight rise and better structure. The bars would likely end up drier, denser, and more crumbly.