Chocolate Peanut Butter Bars.

I made these bars this past weekend and immediately put them into the freezer so I could take them on my upcoming vacation.

Do you know what I learned?

It doesn’t matter if sweets are frozen solid, I will find a way to eat them.

The bars didn’t even freeze the whole way through. I only know this because I bit into one (or eleven) mere seconds after removing it (them) from the freezer.

Lesson learned: freezing baked goods does not keep me from eating them.

These are really just cookies baked into bars.

I stole the idea from Heather, who often makes a batch of cookies into bars. She calls it lazy; I call it genius.

They are so much better this way. They are thicker, chewier, and give you more cookie volume per square inch (centimeter?).

And when you are dealing with chocolate and peanut butter, the more the merrier.



We all know it is the best combination on the planet.

It is a requirement that chocolate and peanut butter should be eaten together every single day. Sometimes multiple times a day.

Hey, I don’t make the rules. I just follow them.



Chocolate Peanut Butter Bars

1 cup butter, at room temperature

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon course sea salt

1/2 cup peanut butter

1 cup peanut butter chips

Preheat oven to 325.

Cream butter, peanut butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined.

Fold in peanut butter chips. Spread dough in a 9 x 13 baking dish. Other sizes will work too, it will just determine the thickness of the bars.

Bake at 325 for 25-30 minutes.





I think there are approximately 2.5 bars left in my freezer. I need to figure out how I can incorporate them into breakfast. What’s funny is even assuming that they can make it into a breakfast combination before my little sausage fingers pop them into my mouth.



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