This recipe appears in:Gluten-Free Tuesday: Peanut Butter Chocolate Chip Bars
These bars taste like a cross between a chocolate chip and peanut butter cookie. When preparing the batter, be sure to cream the butter, peanut butter, and sugar until light and very fluffy. This step helps the bars to bake up light and fluffy. When they come out of the oven, the bars might sink a little. This is normal.
Variation: Try adding 1 cup shredded coconut, or 1/2 cup toasted coconut, or 1 cup chopped peanuts.
- 3 3/4 ounces (3/4 cup) brown rice flour
- 2 ounces (1/3 cup) potato starch
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces (1/2 cup) unsalted butter, softened (use dairy-free solid spread if desired)
- 4 ounces (1/2 cup) smooth peanut butter or peanut-free spread
- 3.5 ounces (1/2 cup) granulated sugar
- 4 ounces (1/2 cup) dark brown sugar
- 2 large eggs, at room temperature
- 1 cup chocolate chips
Preheat oven to 350°F;. Grease 8x8x2-inch pan with nonstick cooking spray.
In small bowl, whisk together brown rice flour, potato starch, baking powder, and salt. Set aside. In large bowl, cream together butter, peanut butter, and sugars until light and fluffy, about one minute. Add eggs, one at a time, and beat well between each addition. Stop mixer and scrape down bottom and sides of bowl. Turn mixer back on and continue to beat until mixture is light, fluffy, and almost white. Turn off mixer. Add dry ingredients, turn mixer to low and blend to combine. Add chocolate chips. Mix until just combined.
Spread batter evenly into prepared pan. Bake until bars are puffy, golden brown, and a cake tester interested into the center of the bars comes out with a few moist crumbs, about 35 minutes. Place pan on wire rack to cool. When cooled, cut into 12 bars.