I’m pretty sure that the classic peanut butter and chocolate combo is only made better when there’s cookie involved! And this is a cookie bar for the peanut butter lovers. It’s basically a chocolate chunk studded blondie stuffed with a layer of creamy peanut butter. Technically peanut butter is not paleo-friendly (being a legume and not actually a nut), which is why I labeled these as “paleo-ish”. If you are strict paleo or allergic, the peanut butter is easily replaced with a nut or seed butter of your choice as it is just used in the layer portion of the bar and not in blondie batter. I used Hu Gems for the chocolate chunks to keep this refined sugar free, but feel free to use your favorite chocolate chips or chopped up chocolate bar.
These Peanut Butter Stuffed Blondies are everything you want out of a cookie bar, a crisp outside, soft chewy inside, and an even distribution of chocolate in every bite, but with the added creamy goodness of peanut butter (or your favorite nut/seed butter) to take this to the next level of delicious.
These bars seem homey and elevated at the same time, like next level comfort food. They are easy to make in just one bowl and have only good-for-you ingredients! The blondie batter comes together in minutes, a portion is added to the pan, then creamy peanut butter swirled in, topped with the remaining batter, baked up in the oven and viola! Cookie bar goodness ready to eat in under 30 minutes! Okay… maybe 35 minutes if you count cooling time. But truth be told, I think you’ll find it hard to wait!
paleo option (gluten/grain/dairy free), no refined sugar
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Peanut Butter Stuffed Bondies
The classic peanut butter and chocolate combo in a delicious healthified cookie bar! These are super easy to make, have only 10 ingredients (with the salt!) and are made in just one bowl! Doesn't get any better than that!
If you're avoiding peanut butter you can easily sub for your favorite nut/seed butter!
paleo-ish, gluten/grain/dairy free, refined sugar free
- 3/4 cup coconut sugar
- 1/2 cup coconut oil melted & cooled
- 2 eggs room temp is ideal
- 1 tsp vanilla
- 1 1/2 cup almond flour
- 1/2 cup tapioca flour
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup chocolate chips or chunks
- 1/2 cup creamy peanut butter*
Heat oven to 360 (yes, 360) and prepare an 8 or 9 in square baking pan by greasing with additional oil or lining with parchment paper.
In a large bowl or in the bowl of a stand mixer cream together all the wet ingredients until light and frothy.
Add in the dry ingredients (except chocolate and peanut butter) and blend until just fully incorporated. Taking care not to overmix.
Then stir in the chocolate chips.
Pour 2/3 of the blondie batter into the prepared baking dish and spread out into an even layer.
Dollop the peanut butter all over the blondie batter and, using a toothpick or sharp knife, swirl it into the bottom layer until it's mostly spread all over.
Spoon the remaining blondie batter over the peanut butter and gently spread it into another even layer. It's okay if it does not cover the entire pan.
Bake the blondie in the center of the oven for 18-20 minutes or until edges are just starting to turn golden brown. Try not to over bake!
Let cool in the pan for at least 5 minutes before removing and slicing!
*If you're avoiding peanut butter, you can easily substitute for your favorite nut/seed butter. Just make sure it's a creamy one and well stirred if it tends to separate!
These will keep at room temp for 1-2 days. Afterwards, move to freezer for longer storage!
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