School Cafeteria Peanut Butter Bars

"Remember those flat peanut butter bars you used to get in your school cafeteria lunches? Well, here they are!"
photo by photo by
photo by
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
1 batch bars




  • Combine flour, baking soda, and salt and set aside.
  • Cream together the butter, peanut butter, granulated sugar, brown sugar, and vanilla in a large bowl.
  • Beat in egg.
  • Gradually beat in flour mixture.
  • (If you'd like, you can add 2 cups of semi-sweet chocolate chips to the mixture, but I know*my* school could never afford such luxuries as chocolate!) Spread batter into a 13x9x2 inch pan.
  • Bake at 375F for 15 to 18 minutes.
  • (If you'd like to go the extra mile past what your school could probably afford to make for your lunches, you can take 1 cup of milk chocolate chips and put them on the surface of the peanut butter bars just after you've removed them from the oven. The bar) Let the bars it cool in the pan on a rack then cut into bars.
  • Enjoy!
  • Note: reduced fat peanut butter for this recipe is not recommended, as it might make the bars drier than you'd like.

Questions & Replies

Got a question? Share it with the community!


  1. Yum! I like these so much, I had to write in and tell everyone about a variation I just made that turned out really nicely. Add 1/2 cup chopped peanuts to the batter. Pour a regular size bag of semisweet chocolate chips over the top of the bars as soon as they come out of the oven. After a few minutes to allow for melting, evenly spread the chocolate over top. (This makes a very fast and easy frosting). Top with about a tablespoon more finely chopped peanuts. Everyone loved these, and I'm sure you will too!
  2. i have to make these at least every weekend my son just loves them,, thanks shapeweaver
  3. These were delicious but I only used 1-1/3 cup of semisweet chocolate chips in the batter and nothing on top and they were great. I didnt want to make them too rich but for the people out there who like very rich stuff could use all of the chocolate chips. Great recipe and very fun to work with. Thank you for a great recipe, Julesong:)
  4. Hey there-My youngest daughter and I made these last night. Not only was the recipe easy to make, the fall out was easy to clean and the Peanut Butter Bars came out great. Nice and moist-ish in the middle with a nice peanut butter flavor. Thanks for posting-I now have "Lunch Snack" for the rest of the week! Di
  5. THE best peanut butter bars that I've ever had. Easy to make, easy to modify. Streaks of chocolate syrup one time, a coat of powdered sugar the next. It's been all good! THANK YOU for the wonderful recipe!


  1. Peanut Free. Used Wow Butter


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
View Full Profile

Find More Recipes