Pioneer Woman Chocolate Chip Bars Recipe

These chocolate chip bars are warm, gooey, and honestly? The kind of thing you bake when you need comfort fast. Basic ingredients. No chilling. One pan. You melt butter, dump in sugar, stir, bake, boom — soft cookie-ish bars with crispy edges and melty chocolate middles. Bonus points for adding toffee bits if you’re feeling extra.

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Ingredients Needed

• 3 cups all-purpose flour: basic pantry stuff. Spoon and level for accuracy.
• 1 tsp baking soda: gives lift.
• ¼ tsp table salt: don’t skip it — balances the sweet.
• 1 cup butter, melted + slightly cooled (2 sticks): don’t add hot or it’ll scramble the eggs.
• 1½ cups brown sugar, packed: brings chew and deep flavour.
• ¾ cup white sugar: for that crispy edge.
• 2 large eggs: room temp mixes best.
• 1 tbsp vanilla extract: a full tablespoon — yes, really.
• 2 cups chocolate chips: whatever kind you like (semi-sweet is classic).
• ½ cup toffee bits (optional): adds crunch + buttery caramel flavour.

How To Make Pioneer Woman Chocolate Chip Bars

Preheat the Oven:
Set it to 350°F (175°C). Line a 9×13-inch pan with foil or parchment and lightly spray it. This makes cleanup way easier.

Mix the Dry Stuff:
In one bowl, whisk together flour, baking soda, and salt. Set aside.

Mix the Wet Stuff:
In another big bowl, mix melted butter with brown sugar and white sugar. Stir until smooth and glossy. Add eggs one at a time, then the vanilla. Stir gently — no electric mixer needed here.

Combine + Add Mix-ins:
Dump the dry mix into the wet. Stir just until it comes together. Fold in chocolate chips and toffee bits if using. Save a few chocolate chips to sprinkle on top for ✨looks✨.

Press Into Pan + Bake:
Spread the dough evenly in your pan. Use a spatula or your hands. Bake for 25 mins — check at 20. The edges should be golden, the center set but still soft.

Cool + Slice:
Let cool completely in the pan before slicing. If you cut too early, they’ll fall apart (I do it anyway).

Recipe Tips

• Use butter that’s cooled, not hot. Or you’ll cook your eggs — ask me how I know.
• Don’t overmix. It makes the bars tough and weirdly cakey.
• Start checking at 20 minutes. Every oven has its own attitude.
• Chill the dough if you want thick bars. Totally optional, but it helps if you like them tall and chewy.
• Sprinkle extra chips on top before baking. It makes them prettier. Instagrammable, even.

How to Store & Reheat

• Room Temperature: Keep in an airtight container for up to 4 days.
• Fridge: Store for up to a week — just let them come to room temp before eating.
• Freezer: Wrap tightly in plastic + foil, or use a freezer bag. Keeps 2–3 months. Thaw at room temp or microwave 10–15 secs.

Nutrition Facts (Approx. per serving)

• Calories: 212
• Sodium: 105mg
• Protein: 2.5g
• Fat: 10.5g
• Carbs: 29g
• Fibre: 0.5g
• Sugar: 18g

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