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Karin Calloway

Food columnist for The Augusta Chronicle.

Karin: Peanut butter and chocolate chip, the best combination

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The combination of peanut butter and chocolate is a perennial favorite, and this week the combination comes together in delicious, chewy bar cookies. The consistency of the bars is very brownielike, and the recipe calls for a full cup of peanut butter, ensuring that the peanut butter flavor is prominent.

Peanut Butter Chocolate Chip Bars  TODD BENNETT/STAFF
TODD BENNETT/STAFF
Peanut Butter Chocolate Chip Bars

I used creamy peanut butter when testing the recipe because that’s what I keep on hand, but you can also use crunchy peanut butter. If you have family members who are allergic to peanuts, use your favorite nut butter in place of the peanut butter.

Standard chocolate morsels can be used in the recipe, but I keep a combination of semisweet morsels and bittersweet morsels in a container in my pantry. The difference in combining the two is subtle, but I love the way the dark chocolate balances out the sweetness of the bars.

The bars bake in about 35 minutes and smell so good that it’s hard to wait until they’re cool before cutting them into squares and enjoying them.

Serve with a big glass of cold milk.

PEANUT BUTTER CHOCOLATE CHIP BARS

2 eggs

2 cups brown sugar, firmly packed

1 cup peanut butter

1 cup (2 sticks) butter, melted

1 tablespoon vanilla extract

1/2 teaspoon salt

2 cups flour

1½ cups semisweet chocolate chips

Preheat oven to 375 degrees. Grease a 9-by-13-inch baking dish and set aside.

Beat the eggs and brown sugar together in a large bowl with an electric mixer. Add the peanut butter, melted butter, vanilla, salt, and flour. Mix until combined. Fold in 3/4 of the chocolate chips and spread in the prepared baking dish. Sprinkle the remaining chocolate chips over the top.

Bake for 30-35 minutes, or until the brownies are golden and the center is set. Cool and cut into squares.

Makes about 24 bars.


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