Chocolate Peanut Butter Sheet Bars
So you’re craving something chocolatey, peanut buttery, and unapologetically rich—but you’re not in the mood to wash twelve dishes? Same. These Chocolate Peanut Butter Sheet Bars bring big dessert energy with very little effort. One pan. Simple layers. Maximum satisfaction.
They’re bold. They’re messy in the best way. And yes, they disappear fast.
Why This Recipe Is Awesome
- Feeds a crowd without slicing drama
- Chocolate + peanut butter = undefeated combo
- One-pan bake (minimal cleanup, bless)
- Soft, fudgy, and slightly chewy
- Perfect for parties, bake sales, and snack attacks
This is the dessert people hover around.
Ingredients You’ll Need
For the Chocolate Base
- 1 cup unsalted butter, melted
- 1½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup cocoa powder
- 1¼ cups all-purpose flour
- ½ tsp salt
For the Peanut Butter Layer
- 1 cup creamy peanut butter
- ½ cup powdered sugar
- 2 tbsp melted butter
Optional: chocolate chips or peanut butter chips for topping
Step-by-Step Instructions
- Preheat the oven.
Set it to 350°F (175°C). Line a 9×13-inch sheet pan with parchment paper. - Make the chocolate batter.
Whisk melted butter and sugar until smooth. Add eggs and vanilla, then stir in cocoa powder, flour, and salt. - Spread the base.
Pour chocolate batter into the pan and smooth it evenly. - Mix the peanut butter layer.
Stir peanut butter, powdered sugar, and melted butter until thick and smooth. - Add peanut butter on top.
Drop spoonfuls over the chocolate batter. Swirl gently with a knife. - Bake.
Bake for 30–35 minutes until edges are set and center is slightly soft. - Cool completely.
Let bars cool fully before slicing. This is not optional.
Common Mistakes to Avoid
- Overbaking: Dry bars are a tragedy.
- Over-swirling: You want layers, not chaos soup.
- Using natural peanut butter: Texture gets weird.
- Skipping parchment: Removal becomes stressful.
- Cutting too soon: Bars need time to set.
Alternatives & Substitutions
- Crunchy peanut butter: Adds texture (approved).
- Dairy-free: Use plant-based butter.
- Extra chocolate: Sprinkle chips on top before baking.
- Less sweet: Reduce sugar slightly if preferred.
- Nut-free: Swap peanut butter for sunflower seed butter.
FYI, these taste even better the next day.
FAQ (Frequently Asked Questions)
How many bars does this make?
About 20–24 bars, depending on size.
Can I make these ahead of time?
Yes. Store at room temperature for up to 3 days.
Do these freeze well?
Yes. Freeze sliced bars up to 2 months.
Can I use boxed brownie mix?
Yes. Use it as the base and add the peanut butter swirl.
Should these be fudgy or cakey?
Fudgy. Always fudgy.
Can kids help make this?
Absolutely—swirling is the fun part.
Final Thoughts
These Chocolate Peanut Butter Sheet Bars are rich, fudgy, and dangerously addictive. They’re easy to make, easy to share, and even easier to love.
Bake them once, and they’ll become a regular request.
