These blondie bars are packed with a double dose of peanut butter flavor with creamy peanut butter and peanut butter chips in the mix. Mini chocolate chips disperse evenly and give the perfect amount of chocolate flavor against all that peanut butter. If you don't have mini chips, regular chips will work.
Evenly coat the inside of a 13x9 inch pan or baking dish with butter and set aside.
Combine flour, baking powder and salt in a small bowl.
In the bowl of an electric mixer combine the melted butter, brown sugar, white sugar and peanut butter. Beat together until well combined. Add in vanilla and eggs; mix well.
Add the flour mixture to the creamed mixture a little at a time, mixing on low speed. Fold in the peanut butter chips and 3/4 cup of the chocolate chips.
Spread the dough into the prepared pan evenly. Sprinkle the top with the remaining 1/4 cup of mini chips and press lightly into the dough.
Bake 18-22 minutes until golden brown on the edges, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan before cutting.
If peanut allergy is a consideration, shelf stable almond butter or sunflower butter will work in place of the creamy peanut butter. Swap the peanut butter chips for butterscotch or white chocolate morsels. Make this recipe gluten-free with King Arthur Baking's Measure for Measure flour. See blog post for link. Make sure the peanut butter and baking chips you use are labeled gluten-free. Enjoy Life Foods is a purveyor of fine allergy-free and gluten-free baking morsels.