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I may have gone a little bit overboard with the chocolate chips on this one. Just a little. But they’re mini chips so you are supposed to use 3 times as many right?
These Chocolate Peanut Butter Cookie Dough Bars are definitely on the decadent side compared to the FF usual style. It’d be really pushing it to call them breakfast acceptable. Yes of course there is fruit involved, but the blanket of chocolate chips on top plus the ones you can’t see in the crust sort of cancel any health claims I could make here. But hey, sometimes you just need a gooey rich Reese’s-in-bar-form chocolatey treat!
It wasn’t until I got a reader request for a chocolate peanut butter recipe that I realized I’ve never actually done that combo on the blog before! Crazy huh? I’ve done chocolate and I’ve done peanut butter, but never at the same time. In the same bowl. In the same bite.
The crust is an oat and date base with chocolate chips mixed in chocolate chips with some oats and dates in between.
The peanut butter cookie dough layer is just what it sounds like–decadence! I originally made these bars with powdered peanut butter, but since I know many of you prefer the real stuff I gave an option for both.
I kid you not a tornado passed through my kitchen while I was photographing these bars. It went straight through from my pantry to my photography station. I didn’t even see it happen, but when I finally looked up from the viewfinder there were plates and pans and peanut butter and chocolate chip debris everywhere. It was hard to even find a clear path back to the kitchen. I was at serious risk of stepping on chocolate. Even my camera had peanut butter on it, and it’s usually spotless 😉
So be on the lookout for chocolate natural disasters if you try these…
Chocolate Peanut Butter Cookie Dough Bars
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Total Time: 500 minutes
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Ingredients
Scale
Crust
- 1/2 cup rolled oats
- 1/4 cup cacao powder
- 1/4 cup chocolate chips (I used Enjoy Life Mini Chips)
- 10 pitted Medjool dates
Cookie Dough (powdered peanut butter)
- 1 ripe banana
- 10 pitted Medjool dates
- 1/2 cup unsweetened powdered peanut butter (I used Crazy Richards Pure PB)
- 1/2 cup oat flour
- 1/4 cup non-dairy milk
Cookie Dough (regular peanut butter)
- 10 pitted Medjool dates
- 1/2 cup unsweetened peanut butter (I used Crazy Richards Creamy)
- 1/2 cup oat flour
- 1/4 cup + 2 tbsps non-dairy milk
Instructions
- For the crust: Add all the crust ingredients to a food processor.
- Process to form a sticky dough.
- Press into a loaf pan lined with plastic wrap (for easy removal). Set aside
- For the cookie dough: For either version, combine all the ingredients in a food processor. Process till well combined.
- Transfer to the pan on top of the crust. Spread evenly.
- Top with a sprinkling of chocolate chips. Press them in slightly
- Refrigerate for at least 6-8 hours or overnight.
- Slice and devour! Keep the leftovers in the fridge for up to 4 days.
#Chocolate PB Cookie Dough Bars! Reese’s flavor transformed into a gooey rich bar #veganClick To Tweet
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