20 Decadent Chocolate Chip Bars Recipes Irresistible

Nothing says comfort like warm, gooey chocolate chip bars fresh from the oven. Whether you’re craving classic chewy blondies, fudgy brownie-style treats, or something with a creative twist, we’ve gathered 20 irresistible recipes that promise to satisfy every sweet tooth. Get ready to preheat your oven and dive into these decadent delights—your next favorite dessert is waiting!

Classic Chocolate Chip Cookie Bars

Oven-baked chocolate chip cookie bars deliver that nostalgic cookie flavor in a convenient, shareable form. These chewy bars come together quickly with simple pantry staples. Perfect for potlucks, lunchboxes, or a quick sweet fix.

Ingredients

For the cookie base:
– 1 cup unsalted butter, melted
– 1 cup light brown sugar, packed
– 1/2 cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×13-inch baking pan thoroughly with butter or non-stick spray.
3. Combine 1 cup melted unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar in a large mixing bowl.
4. Whisk the mixture vigorously for 1 full minute until it becomes smooth and slightly pale.
5. Add 2 large eggs one at a time, whisking completely after each addition.
6. Stir in 2 teaspoons vanilla extract until fully incorporated.
7. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
8. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
9. Fold in 2 cups semi-sweet chocolate chips until evenly distributed throughout the dough.
10. Tip: For extra chewy bars, press the dough firmly into the prepared pan to create a dense, compact layer.
11. Spread the cookie dough evenly in the prepared baking pan using a spatula or your hands.
12. Bake at 350°F for 22-25 minutes until the edges are golden brown and the center appears set.
13. Tip: The bars will continue cooking as they cool, so remove them when the center still looks slightly underdone.
14. Place the pan on a wire rack and let the bars cool completely in the pan, about 1 hour.
15. Tip: For clean cuts, chill the cooled bars in the refrigerator for 30 minutes before slicing.
16. Cut into 24 equal bars using a sharp knife.

Perfectly chewy with crisp edges, these bars offer that classic chocolate chip cookie experience in every bite. Serve them slightly warm with a scoop of vanilla ice cream for an indulgent dessert, or pack them for on-the-go snacking. The generous chocolate distribution ensures every piece delivers maximum chocolate satisfaction.

Chewy Brownie Chocolate Chip Bars

Grab your mixing bowls for these chewy brownie chocolate chip bars that combine fudgy brownie texture with melty chocolate chips. They’re simple to make and perfect for any occasion. You’ll have them ready in under an hour.

Ingredients

For the wet ingredients:
– 1 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract

For the dry ingredients:
– 1 cup all-purpose flour
– 1/2 cup cocoa powder
– 1/2 tsp salt
– 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F.
2. Line an 8×8 inch baking pan with parchment paper.
3. Melt 1 cup unsalted butter in a microwave-safe bowl for 45 seconds.
4. Whisk 1 cup granulated sugar into the melted butter until fully combined.
5. Beat in 2 large eggs one at a time until the mixture is smooth.
6. Stir in 1 tsp vanilla extract.
7. Sift 1 cup all-purpose flour, 1/2 cup cocoa powder, and 1/2 tsp salt directly into the wet ingredients.
8. Fold the dry ingredients into the wet ingredients until just combined.
9. Mix in 1 cup semi-sweet chocolate chips.
10. Spread the batter evenly into the prepared pan using a spatula.
11. Bake at 350°F for 25-30 minutes until the edges are set but the center still appears slightly underdone.
12. Cool the bars completely in the pan on a wire rack for 2 hours.
13. Lift the bars out using the parchment paper and cut into squares.

Zesty chocolate flavor shines through these dense, fudgy bars with pockets of melted chocolate chips. The chewy texture holds up perfectly when chilled, making them ideal for ice cream sandwiches. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Blondie Chocolate Chip Bars with Walnuts

Whip up these chewy blondie bars when you need a quick dessert fix. They combine brown sugar richness with chocolate chunks and crunchy walnuts. This one-bowl recipe comes together in minutes.

Ingredients

For the blondie base:
– 1 cup unsalted butter, melted
– 2 cups light brown sugar, packed
– 2 large eggs
– 1 tbsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt

For mixing in:
– 1 cup semi-sweet chocolate chips
– 1 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F.
2. Line a 9×13-inch baking pan with parchment paper.
3. Combine melted butter and brown sugar in a large mixing bowl.
4. Whisk until the mixture becomes smooth.
5. Add eggs one at a time, whisking after each addition.
6. Stir in vanilla extract.
7. Sift flour, baking powder, and salt directly into the wet ingredients.
8. Fold the dry ingredients into the wet mixture until just combined.
9. Gently fold in chocolate chips and walnuts.
10. Spread the batter evenly into your prepared pan.
11. Bake at 350°F for 25-30 minutes.
12. Check for doneness when the edges pull away from the pan.
13. Insert a toothpick into the center – it should come out with moist crumbs.
14. Cool completely in the pan on a wire rack.
15. Lift the blondies out using the parchment paper.
16. Cut into 2-inch squares with a sharp knife.

Dense and chewy with crispy edges, these bars deliver caramel notes from the brown sugar. The walnuts add earthy crunch against melty chocolate pockets. Serve warm with vanilla ice cream or pack for lunchbox treats.

Oatmeal Chocolate Chip Bars with Coconut

Whip up these oatmeal chocolate chip bars with coconut for a chewy, satisfying treat that comes together in minutes. They’re perfect for busy mornings or an afternoon snack. You’ll love the combination of oats, chocolate, and toasted coconut.

Ingredients

For the base:

• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 cup unsalted butter, melted
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

For mixing in:

• 3/4 cup semi-sweet chocolate chips
• 1/2 cup sweetened shredded coconut

Instructions

1. Preheat your oven to 350°F.
2. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
3. In a large bowl, whisk together the flour, oats, baking soda, and salt until well combined.
4. In a separate medium bowl, stir the melted butter, brown sugar, and granulated sugar until smooth.
5. Beat the egg and vanilla extract into the butter-sugar mixture until fully incorporated.
6. Pour the wet ingredients into the dry ingredients and mix just until no dry streaks remain.
7. Fold in the chocolate chips and shredded coconut until evenly distributed.
8. Press the dough firmly and evenly into the prepared pan using your hands or a spatula.
9. Bake for 20–25 minutes, or until the edges are golden brown and the center appears set.
10. Let the bars cool completely in the pan on a wire rack before slicing into squares.

Golden edges and a soft, chewy center make these bars irresistible. The toasted coconut adds a subtle crunch alongside melty chocolate chips. Serve them slightly warm with a glass of cold milk or crumble over vanilla ice cream for an easy dessert.

Peanut Butter Chocolate Chip Bars

You know that magical moment when peanut butter and chocolate collide in perfect harmony. These bars deliver that classic combination in chewy, portable form. They’re dangerously simple to make but disappear even faster.

Ingredients

For the bars:

• 1 cup creamy peanut butter
• 1 cup light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Combine 1 cup peanut butter and 1 cup brown sugar in a large mixing bowl.
3. Mix with an electric mixer on medium speed for 2 minutes until fully incorporated.
4. Add 2 eggs and 1 teaspoon vanilla extract to the peanut butter mixture.
5. Beat for 1 additional minute until the mixture becomes smooth and slightly fluffy.
6. In a separate bowl, whisk together 1 cup flour, 1 teaspoon baking soda, and ½ teaspoon salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
8. Fold in 1 cup chocolate chips using a spatula until evenly distributed throughout the batter.
9. Tip: Don’t overmix after adding flour to avoid tough bars.
10. Spread the batter evenly into your prepared pan using the spatula.
11. Tip: Wet your fingers slightly to press the sticky batter into corners without sticking.
12. Bake at 350°F for 20-25 minutes until the edges are golden brown and the center appears set.
13. Tip: The bars will continue cooking as they cool, so pull them when the center still looks slightly underdone.
14. Remove from oven and let cool completely in the pan on a wire rack for at least 1 hour.
15. Lift the parchment paper to transfer the entire slab to a cutting board.
16. Cut into 16 squares using a sharp knife wiped clean between cuts for neat edges.

Unbelievably chewy with crisp edges, these bars strike the perfect textural balance. The peanut butter flavor shines through without overwhelming the pockets of melted chocolate. Try warming individual squares for 10 seconds in the microwave and topping with vanilla ice cream for an elevated dessert experience.

Salted Caramel Chocolate Chip Bars

Baking these salted caramel chocolate chip bars requires just a few simple steps for maximum reward. They combine chewy cookie base with gooey caramel in every bite. Perfect for potlucks or late-night cravings.

Ingredients

For the crust:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 3/4 cup unsalted butter, melted
– 1 tsp vanilla extract

For the caramel layer:
– 1 cup salted caramel sauce
– 1/2 tsp flaky sea salt

For the topping:
– 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a medium bowl, whisk together 2 cups flour and 1/2 cup sugar until fully combined.
3. Pour 3/4 cup melted butter and 1 tsp vanilla extract into the dry ingredients.
4. Mix with a spatula until a crumbly dough forms and no dry spots remain.
5. Press the dough firmly into the prepared pan using your fingers or the bottom of a measuring cup.
6. Bake for 18 minutes until the edges are lightly golden and the center appears set.
7. Remove the pan from the oven and immediately sprinkle 1 cup chocolate chips evenly over the hot crust.
8. Let the chocolate chips sit for 2 minutes until glossy and softened.
9. Spread the melted chocolate into an even layer using an offset spatula.
10. Warm 1 cup salted caramel sauce in the microwave for 15 seconds to make it pourable.
11. Drizzle the caramel sauce in zigzag patterns across the chocolate layer.
12. Sprinkle 1/2 tsp flaky sea salt evenly over the caramel.
13. Return the pan to the oven and bake for 5 more minutes until the caramel is bubbly.
14. Cool completely in the pan on a wire rack for at least 2 hours.
15. Lift the bars out using the parchment paper and cut into 16 squares with a sharp knife.

Gooey caramel pockets contrast beautifully with the firm chocolate layer and chewy base. The flaky salt enhances both sweetness and depth. Serve slightly warmed with vanilla ice cream for an elevated dessert experience.

Double Chocolate Chip Bars with Fudge Frosting

A rich, fudgy bar that satisfies any chocolate craving. These double chocolate chip bars feature a dense brownie-like base topped with creamy fudge frosting. Perfect for potlucks or late-night treats.

Ingredients

For the bars:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup packed brown sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips

For the frosting:
– 1/2 cup unsalted butter, softened
– 1/4 cup unsweetened cocoa powder
– 2 cups powdered sugar
– 2 tablespoons milk
– 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F.
2. Line an 8×8 inch baking pan with parchment paper.
3. Whisk together 1 cup flour, 1/2 cup cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a medium bowl.
4. Combine 1 cup granulated sugar, 1/2 cup brown sugar, and 1/2 cup melted butter in a large bowl.
5. Beat in 2 eggs one at a time until fully incorporated.
6. Stir in 1 teaspoon vanilla extract.
7. Gradually mix the dry ingredients into the wet ingredients until just combined.
8. Fold in 1 cup chocolate chips.
9. Spread the batter evenly into the prepared pan.
10. Bake for 25-30 minutes until a toothpick inserted comes out with moist crumbs.
11. Cool the bars completely in the pan on a wire rack.
12. Beat 1/2 cup softened butter until creamy for the frosting.
13. Add 1/4 cup cocoa powder and mix until smooth.
14. Gradually beat in 2 cups powdered sugar.
15. Add 2 tablespoons milk and 1 teaspoon vanilla extract.
16. Beat the frosting for 2 minutes until light and fluffy.
17. Spread the frosting evenly over the cooled bars.
18. Let the frosting set for 30 minutes before cutting.

Extra fudgy and intensely chocolatey, these bars have a dense, moist crumb beneath smooth frosting. Serve them chilled for a firmer texture or slightly warmed to make the frosting melt into the bars. Cut them into small squares for parties or keep them large for serious chocolate indulgence.

Gluten-Free Chocolate Chip Bars

Perfect for anyone avoiding gluten but craving classic comfort, these chocolate chip bars deliver chewy texture and rich flavor without compromise. Packed with melty chocolate chunks and a hint of vanilla, they come together quickly using simple pantry staples.

Ingredients

For the bars:
– 2 cups gluten-free all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 3/4 cup unsalted butter, melted
– 3/4 cup brown sugar
– 1/4 cup granulated sugar
– 1 large egg
– 2 tsp vanilla extract
– 1 1/2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Whisk together the gluten-free flour, baking soda, and salt in a medium bowl.
3. In a separate large bowl, combine the melted butter, brown sugar, and granulated sugar until smooth.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in the chocolate chips evenly throughout the batter.
7. Spread the batter into the prepared pan, pressing it into an even layer with a spatula.
8. Bake for 22–25 minutes, or until the edges are golden brown and the center appears set.
9. Cool the bars completely in the pan on a wire rack before slicing.
10. Cut into 16 squares using a sharp knife for clean edges.

Dense and chewy with pockets of melted chocolate, these bars satisfy any sweet tooth. Serve them slightly warmed with a scoop of vanilla ice cream for an indulgent treat, or pack them for on-the-go snacking.

Vegan Chocolate Chip Bars with Almond Butter

Baking these vegan chocolate chip bars requires minimal effort but delivers maximum satisfaction. Almond butter creates a rich, chewy base that pairs perfectly with melty chocolate chips. You’ll have a crowd-pleasing dessert ready in under an hour.

Ingredients

For the wet ingredients:
– 1 cup creamy almond butter
– 1/2 cup maple syrup
– 1 tsp vanilla extract

For the dry ingredients:
– 1 cup oat flour
– 1/2 tsp baking soda
– 1/4 tsp salt

For mixing in:
– 3/4 cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, combine 1 cup almond butter, 1/2 cup maple syrup, and 1 tsp vanilla extract using a whisk.
3. Tip: If your almond butter is stiff, warm it slightly for easier mixing.
4. Add 1 cup oat flour, 1/2 tsp baking soda, and 1/4 tsp salt to the wet ingredients.
5. Stir until just combined, being careful not to overmix the batter.
6. Fold in 3/4 cup vegan chocolate chips until evenly distributed throughout the batter.
7. Tip: Reserve a few chocolate chips to sprinkle on top for better presentation.
8. Transfer the batter to your prepared baking pan and spread it evenly with a spatula.
9. Bake at 350°F for 20-25 minutes until the edges are golden brown.
10. Tip: The center should look slightly underbaked when you remove it from the oven.
11. Let the bars cool completely in the pan before cutting into squares.

These bars develop a chewy, fudgy texture as they cool, with the almond butter flavor deepening overnight. The chocolate chips create pockets of melty sweetness throughout each bite. Try serving them slightly warmed with a scoop of vegan ice cream for an indulgent dessert.

Pumpkin Chocolate Chip Bars with Cream Cheese Swirl

Looking for the perfect fall treat that combines cozy pumpkin spice with rich chocolate? These pumpkin chocolate chip bars feature a stunning cream cheese swirl that bakes into beautiful marbled patterns. They’re surprisingly simple to make yet deliver impressive bakery-quality results.

Ingredients

For the pumpkin base:
– 1 cup canned pumpkin puree
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 2 large eggs
– 1 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1 cup semi-sweet chocolate chips

For the cream cheese swirl:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 large egg
– 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
2. Whisk together pumpkin puree, 1 cup sugar, vegetable oil, 2 eggs, and 1 tsp vanilla in a large bowl until smooth.
3. In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Fold in chocolate chips until evenly distributed throughout the batter.
6. Spread the pumpkin batter evenly into the prepared pan using a spatula.
7. In a medium bowl, beat the softened cream cheese with 1/4 cup sugar until creamy and smooth.
8. Add 1 egg and 1/2 tsp vanilla to the cream cheese mixture, beating until fully incorporated.
9. Drop spoonfuls of the cream cheese mixture randomly over the pumpkin batter.
10. Use a knife to gently swirl the cream cheese through the pumpkin batter, creating a marbled pattern.
11. Bake at 350°F for 30-35 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean.
12. Cool completely in the pan on a wire rack before cutting into bars.

Here’s the magic: the cream cheese swirl bakes into tangy ribbons that cut through the sweet pumpkin spice base. The chocolate chips add pockets of melty richness that complement the warm autumn flavors perfectly. Serve these bars slightly chilled for clean slices, or warm them up and top with vanilla ice cream for an indulgent dessert.

Banana Bread Chocolate Chip Bars

Everyone needs a quick banana bread fix, and these chocolate chip bars deliver. Essentially banana bread in convenient bar form, they’re perfect for breakfast, snacks, or dessert. Expect a moist, tender crumb packed with melty chocolate chips.

Ingredients

For the Wet Ingredients:
– 3 very ripe medium bananas, mashed (about 1 1/4 cups)
– 1/2 cup unsalted butter, melted and cooled
– 1/2 cup granulated sugar
– 1/4 cup packed light brown sugar
– 1 large egg
– 1 tsp vanilla extract

For the Dry Ingredients:
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.

2. In a large bowl, mash the ripe bananas thoroughly with a fork until only small lumps remain.

3. Pour the melted and cooled butter into the mashed bananas and stir to combine.

4. Add the granulated sugar, light brown sugar, egg, and vanilla extract to the banana mixture, whisking until smooth.

5. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

6. Tip the dry ingredients into the wet ingredients and fold gently with a spatula until just combined; do not overmix.

7. Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.

8. Spread the batter evenly into the prepared baking pan using a spatula.

9. Bake at 350°F for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

10. Let the bars cool completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into squares.

Dense yet soft, these bars stay incredibly moist thanks to the ripe bananas. The pockets of melted chocolate add richness to the warm banana flavor. For an extra treat, serve them slightly warm with a scoop of vanilla ice cream.

White Chocolate Macadamia Nut Bars

Baking these white chocolate macadamia nut bars delivers chewy, buttery perfection in every bite. They combine sweet white chocolate chunks with rich, crunchy macadamia nuts for a decadent treat. This straightforward recipe ensures consistent results with minimal effort.

Ingredients

For the crust:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar

For the filling:
– 1 cup white chocolate chunks
– 1/2 cup chopped macadamia nuts
– 2 large eggs
– 1/2 cup light brown sugar, packed
– 1 tsp vanilla extract
– 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Combine 1 cup all-purpose flour, 1/2 cup softened unsalted butter, and 1/4 cup granulated sugar in a medium bowl.
3. Press the crust mixture firmly into the bottom of the prepared pan using your fingers or a flat-bottomed cup.
4. Bake the crust for 15 minutes at 350°F until lightly golden around the edges.
5. While the crust bakes, whisk 2 large eggs, 1/2 cup packed light brown sugar, 1 tsp vanilla extract, and 1/4 tsp salt in a separate bowl until smooth.
6. Fold 1 cup white chocolate chunks and 1/2 cup chopped macadamia nuts into the egg mixture gently to avoid overmixing.
7. Pour the filling over the hot crust immediately after removing it from the oven, spreading it evenly with a spatula.
8. Return the pan to the oven and bake for 20-25 minutes at 350°F until the center is set and the edges are golden brown.
9. Cool the bars completely in the pan on a wire rack for at least 2 hours before cutting.
10. Cut into 16 squares using a sharp knife wiped clean between cuts for neat edges.

Fresh from the oven, these bars offer a crisp edge that gives way to a soft, chewy center studded with melty white chocolate. For an elegant twist, serve them slightly warmed with a scoop of vanilla ice cream, allowing the contrasting temperatures to highlight the rich macadamia flavor.

Toffee Crunch Chocolate Chip Bars

Kindly consider these toffee crunch chocolate chip bars for your next gathering. Keep it simple with minimal prep and maximum flavor payoff. Kids and adults alike will devour these chewy, crunchy treats.

Ingredients

For the base:
– 1 cup unsalted butter, melted
– 1 cup light brown sugar, packed
– 1 large egg
– 2 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt

For the topping:
– 1 cup semi-sweet chocolate chips
– 1/2 cup toffee bits
– 1/2 cup chopped pecans

Instructions

1. Preheat your oven to 350°F.
2. Line a 9×13 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
3. Whisk together melted butter and brown sugar in a large bowl until smooth.
4. Beat in the egg and vanilla extract until fully incorporated.
5. In a separate bowl, combine flour, baking soda, and salt.
6. Gradually mix the dry ingredients into the wet ingredients until just combined—do not overmix.
7. Spread the batter evenly into the prepared pan using a spatula.
8. Sprinkle chocolate chips evenly over the batter.
9. Scatter toffee bits across the surface.
10. Top with chopped pecans, pressing them gently into the batter.
11. Bake for 22-25 minutes, until the edges are golden brown and the center appears set.
12. Cool completely in the pan on a wire rack before cutting into bars.

Unbelievably chewy with crisp edges, these bars deliver buttery toffee crunch against melty chocolate pockets. Serve them slightly warm with vanilla ice cream for an elevated dessert experience. They maintain perfect texture for days when stored in an airtight container.

Mint Chocolate Chip Bars

Kicking off cookie season with these mint chocolate chip bars that deliver that classic ice cream flavor in chewy, portable form. They come together quickly with pantry staples and bake up perfectly every time. Your kitchen will smell incredible while these are in the oven.

Ingredients

For the base:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

For mixing in:

• 1 cup semi-sweet chocolate chips
• 1/2 cup Andes mint pieces
• Green food coloring (optional)

Instructions

1. Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
2. Beat 1 cup softened butter, 1 cup granulated sugar, and 1/2 cup brown sugar together in a large bowl until light and fluffy, about 2-3 minutes.
3. Add 2 eggs one at a time, beating well after each addition until fully incorporated.
4. Mix in 1 tsp vanilla extract and 1 tsp peppermint extract until combined.
5. In a separate bowl, whisk together 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
7. Fold in 1 cup chocolate chips and 1/2 cup Andes mint pieces until evenly distributed throughout the dough.
8. For vibrant green bars, add 5-6 drops of green food coloring and mix until the color is uniform.
9. Spread the dough evenly into your prepared pan using a spatula or your hands.
10. Bake at 350°F for 22-25 minutes until the edges are golden brown and the center appears set.
11. Cool completely in the pan on a wire rack before cutting into bars, about 1 hour.

Unbelievably chewy with crisp edges, these bars deliver that nostalgic mint-chocolate combination in every bite. The semi-sweet chocolate balances the cool peppermint perfectly without overwhelming sweetness. Serve them chilled for a firmer texture that mimics your favorite ice cream, or crumble over vanilla bean ice cream for an extra-decadent dessert.

Raspberry Swirl Chocolate Chip Bars

Fudgy chocolate and tart raspberry collide in these irresistible bars. They’re the perfect balance of rich and fruity. Simple to make but impressive to serve.

Ingredients

For the crust and base:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup semi-sweet chocolate chips

For the raspberry swirl:

• 1/2 cup raspberry jam
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F.
2. Line an 8×8-inch baking pan with parchment paper.
3. Whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt in a medium bowl.
4. Pour 1/2 cup melted unsalted butter into the dry ingredients.
5. Add 1 large egg and 1 tsp vanilla extract to the bowl.
6. Mix until just combined—don’t overmix.
7. Fold in 1 cup semi-sweet chocolate chips with a spatula.
8. Spread two-thirds of the batter evenly into the prepared pan.
9. Combine 1/2 cup raspberry jam and 1 tbsp lemon juice in a small bowl.
10. Drop spoonfuls of the raspberry mixture over the batter layer.
11. Dot the remaining batter over the raspberry swirls.
12. Drag a knife through the layers to create a marbled effect.
13. Bake for 25-30 minutes until the edges are golden and the center is set.
14. Cool completely in the pan on a wire rack before cutting.

Buttery and chewy with pockets of melted chocolate, these bars offer a tangy raspberry surprise in every bite. Serve them slightly warm with vanilla ice cream for an elevated dessert, or pack them for picnics—they travel well and stay moist.

Lemon Zest Chocolate Chip Bars

These lemon zest chocolate chip bars combine bright citrus with rich chocolate in a chewy, irresistible treat. They’re perfect for potlucks, bake sales, or a quick homemade dessert. The recipe comes together fast with simple pantry staples.

Ingredients

For the bar base:
– 1 cup (2 sticks) unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup light brown sugar, packed
– 2 large eggs
– 1 tsp vanilla extract
– Zest of 2 large lemons
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt

For mixing in:
– 1 1/2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract and lemon zest until fully incorporated.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined—do not overmix.
7. Fold in the chocolate chips evenly with a spatula.
8. Spread the batter evenly into the prepared pan using a spatula or your hands.
9. Bake for 22–25 minutes, until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
10. Let the bars cool completely in the pan on a wire rack before cutting into squares.

Zesty lemon brightens every bite, while melted chocolate chips add pockets of richness. The bars stay soft and chewy for days if stored in an airtight container. For a festive twist, dust with powdered sugar or serve warm with a scoop of vanilla ice cream.

Snickerdoodle Chocolate Chip Bars

Nothing beats the cozy combination of cinnamon sugar and melty chocolate. These snickerdoodle chocolate chip bars deliver soft, chewy texture with nostalgic flavor. They come together quickly with pantry staples for instant satisfaction.

Ingredients

For the bars:
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 2 large eggs
– 2 tsp vanilla extract
For the topping:
– 2 tbsp granulated sugar
– 1 tsp ground cinnamon
– 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Beat softened butter and 1 1/2 cups sugar in a large bowl until light and fluffy, about 2 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract until fully incorporated.
6. Gradually add the flour mixture to the wet ingredients, mixing just until combined.
7. Fold in chocolate chips until evenly distributed throughout the batter.
8. Spread batter evenly into the prepared pan using a spatula.
9. Combine remaining 2 tbsp sugar and cinnamon in a small bowl.
10. Sprinkle the cinnamon-sugar mixture evenly over the batter surface.
11. Bake for 25-30 minutes until edges are golden brown and a toothpick inserted in the center comes out clean.
12. Cool completely in the pan on a wire rack before cutting into bars.
Baking tip: Don’t overmix the batter after adding flour to avoid tough bars. For clean cuts, chill the cooled bars for 15 minutes before slicing. Store in an airtight container at room temperature for up to 5 days. Buttery and tender with crackly cinnamon-sugar tops, these bars feature pockets of melted chocolate in every bite. Serve warm with vanilla ice cream for an elevated dessert, or pack them for lunchbox treats that stay soft for days.

Espresso Chocolate Chip Bars

Mornings just got better with these espresso chocolate chip bars. They combine rich coffee flavor with sweet chocolate in a chewy, portable treat. Perfect for breakfast on-the-go or an afternoon pick-me-up.

Ingredients

For the base:

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

For the flavor mix-ins:

• 2 tbsp instant espresso powder
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Whisk together the flour, baking soda, and salt in a medium bowl until fully combined.
3. In a separate large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth.
4. Beat the egg and vanilla extract into the butter-sugar mixture until creamy.
5. Gradually stir the dry ingredients into the wet ingredients until just combined—do not overmix.
6. Fold in the instant espresso powder and chocolate chips until evenly distributed throughout the batter.
7. Spread the batter evenly into the prepared pan using a spatula.
8. Bake for 20-25 minutes, or until the edges are golden brown and the center is set but still slightly soft.
9. Let the bars cool completely in the pan on a wire rack before cutting into squares.

These bars have a soft, chewy texture with a deep coffee kick that balances the sweet chocolate chips. Try serving them warm with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them chilled for a firmer bite that highlights the espresso flavor.

Red Velvet Chocolate Chip Bars

Red velvet chocolate chip bars deliver rich cocoa flavor with melty chocolate pockets in every bite. Requiring just one bowl and minimal prep, they’re perfect for last-minute gatherings or satisfying sudden sweet cravings. These bars stay remarkably moist thanks to the buttermilk and oil combination.

Ingredients

For the batter:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ¼ cup unsweetened cocoa powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ¾ cup vegetable oil
– ½ cup buttermilk
– 1 large egg
– 1 tablespoon red food coloring
– 1 teaspoon vanilla extract
For mixing in:
– 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
3. Pour in vegetable oil, buttermilk, egg, red food coloring, and vanilla extract all at once.
4. Mix vigorously for 60 seconds until the batter is smooth and uniformly red—scrape the bowl’s sides halfway through.
5. Fold in chocolate chips until evenly distributed without overmixing.
6. Spread the thick batter into your prepared pan using a spatula, pushing it into all corners.
7. Bake at 350°F for 25-28 minutes until the edges pull away from the pan and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
8. Cool completely in the pan on a wire rack for 2 hours before slicing—this prevents crumbling.
9. Cut into 16 squares using a sharp knife wiped clean between cuts for neat edges.

Notably fudgy with a subtle tang from buttermilk, these bars feature crackly tops and gooey chocolate pockets. Serve them slightly warmed with vanilla ice cream for contrast, or crumble over yogurt for breakfast. The vibrant red color makes them ideal for holiday trays without requiring frosting.

S’mores Chocolate Chip Bars with Marshmallow Topping

Remember those campfire nights with gooey marshmallows and melted chocolate? These bars capture that magic in a no-fuss dessert. Ready for a treat that satisfies your sweet tooth without the fuss?

Ingredients

• For the base:
  • 1 cup all-purpose flour
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup graham cracker crumbs
• For the topping:
  • 2 cups mini marshmallows

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. Whisk together the melted butter, granulated sugar, and brown sugar in a large bowl until smooth.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Tip: Use room temperature ingredients to prevent the batter from seizing.
5. Combine the flour, baking soda, and salt in a separate bowl.
6. Gradually mix the dry ingredients into the wet ingredients until just combined.
7. Fold in the chocolate chips and graham cracker crumbs evenly.
8. Spread the batter into the prepared pan, pressing it into an even layer.
9. Tip: Lightly grease your hands to prevent the sticky dough from clinging.
10. Bake for 20–25 minutes, or until the edges are golden brown and the center is set.
11. Remove the pan from the oven and immediately scatter the mini marshmallows over the hot surface.
12. Return the pan to the oven and bake for 3–5 minutes, until the marshmallows are puffed and lightly toasted.
13. Tip: Watch closely during this step to avoid burning the marshmallows.
14. Let the bars cool completely in the pan on a wire rack before slicing.

Nothing beats the chewy, fudgy base against the toasted marshmallow topping. Serve these warm with a scoop of vanilla ice cream for an extra-decadent twist, or pack them for a picnic to impress your friends.

Summary

Looking for the perfect chocolate chip bar? This collection offers everything from chewy classics to creative twists—there’s a recipe here for every craving. We’d love to hear which one you try! Leave a comment with your favorite, and don’t forget to share this roundup on Pinterest so fellow bakers can discover these irresistible treats too.