Gooey Peanut Butter Banana Cookie Bars
These Gooey Peanut Butter Banana Cookie Bars are filled with pure goodness. The sweetened condensed milk and chocolate keep things soft and gooey, while the peanut butter and banana flavors create a beautiful sweetness that you can't resist. These bars make for the perfect dessert treat or bold snack right after breakfast and in between lunch, if you're into that kind of thing.
Calories: 7699kcal
Ingredients
- 1 ½ cups organic all-purpose flour
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- ¾ cup organic peanut butter (I used Justin's)
- ¾ cup organic brown sugar
- ¼ cup pure cane sugar
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon coconut milk
- 1 (14 oz.) can sweetened condensed milk
- 2 cups semi-sweet chocolate chips (I used vegan chocolate chips)
- 1 medium banana, mashed
- powdered sugar, optional
Instructions
- Start by preheating the oven to 350 degrees Fahrenheit and lightly butter (or line with parchment paper) your brownie pan or square pan.
- Whip together the unsalted butter, peanut butter, brown sugar, and pure cane sugar, in the bowl of an electric mixer on medium-high speed until smooth and creamy.
- Turn speed to low and add egg, mashed banana, vanilla extract, coconut milk, and mix until well combined.
- In the meantime, whisk together all-purpose flour, sea salt, and baking soda in a separate bowl and add dry ingredients to mixture and continue to mix until fully incorporated.
- Now, add 1 tablespoon of batter into each brownie cavity, pressing down with your fingers (or add ⅔ of batter to bottom of square pan, spreading and flattening with hands), before sprinkling chocolate chips on top.
- Pour sweetened condensed milk (1 tablespoon for each brownie cavity) over first layer with chocolate chips, and then spoon remaining batter (1 tablespoon at a time) over the condensed milk. **Be sure to spread around dough to ensure that top is completely covered.**
- Once done, bake for 30-35 minutes, until tops of cookie bars are brown and the middle is set.
- Remove from oven and let it cool fully before removing them from brownie cavities (or slicing them into squares from the baking pan).
- They are absolutely gooey so be careful not to make your hands too sticky. Sprinkle lightly with powdered sugar if desired.
- Bon Appetite!
Notes
Store cookie bars in a tightly sealed container for up to 3 days.
**Can also be frozen in a ziploc bag for up to 1 month.**
Nutrition
Calories: 7699kcal | Carbohydrates: 890g | Protein: 132g | Fat: 417g | Saturated Fat: 209g | Polyunsaturated Fat: 36g | Monounsaturated Fat: 139g | Trans Fat: 4g | Cholesterol: 593mg | Sodium: 2646mg | Potassium: 6222mg | Fiber: 55g | Sugar: 635g | Vitamin A: 4480IU | Vitamin C: 21mg | Calcium: 1743mg | Iron: 46mg