Soft and gooey and packed with peanut butter, coconut and chocolate chips, our Peanut Butter Coconut Bars are the ultimate cookie bar. Peanut butter and chocolate are an irresistible pair, and when you throw sweet coconut and crunchy peanuts into the mix, it’s heavenly. Even better, these nutty coconut bars are easy to make and only take 10 minutes of prep time.
Enjoy these decadent dessert bars as a mid-day snack, after-school treat, and tasty dessert. They really do work for any occasion and any time of the day!
Whether you’re baking for fun or for others, this is the kind of treat that everyone will enjoy. With intense peanut butter and chocolate flavor, they taste similar to our Chocolate Glazed Peanut Butter Cookies and our Coconut Chocolate Chunk Tahini Cookies, but in cookie bar form.
Speaking of cookie bars, have you tried our Brown Butter Blondies? 😉 Another one to add to the baking list.
Why We Love Them
Peanut Butter Coconut Bars are packed with all the delicious things. Coconut, crunchy peanuts, chocolate chips… not to mention caramel-y brown sugar and butter which adds so much flavor on its own.
These peanut butter bars are:
- nutty and buttery with hints of caramel and a good amount of chocolate and coconut
- so easy to make
- quick to prepare (we’re talking 10 minutes!)
- a fun baking project (especially with kiddos)
To make these yummy peanut butter bars with coconut, you will need the following ingredients. Bonus: it’s a short list that contains ingredients you might already have!
- all-purpose flour
- baking powder
- baking soda
- butter, softened
- brown sugar
- smooth peanut butter
- eggs (room temperature)
- vanilla extract
- sweetened flaked coconut
- chocolate chips
- chopped salted peanuts
If you are on a baking spree, while you have the peanut butter out, make our chocolate peanut butter tart and some chocolate cupcakes with peanut butter frosting (the cupcakes were adapted from our chocolate cake recipe). These chocolate-glazed peanut butter cookies are also a must-make.
How to make Peanut Butter Coconut Bars
These easy bars just take a few simple steps to prep! To see the full recipe along with the ingredient amounts, scroll down to the printable recipe card.
- Whisk the dry ingredients. Combine them in a bowl and set aside.
- Beat the butter and sugar until light and fluffy. Add the peanut butter, eggs, and vanilla to the mix and beat more to combine. Stir in the flour mixture.
- Add the coconut and chocolate chips. Fold them in gently and mix just until everything is combined.
- Bake. Spread the thick batter into the baking pan and sprinkle peanuts across the top (we like to press them down gently). Bake until a toothpick inserted in the center comes out clean.
- Cool. Once the peanut butter bars are done baking, place them on a cooling rack and let them cool completely in the pan.
Tips for the Best Results
- Let the butter come to room temperature. Softened butter will cream well with the sugar. If your butter is fresh out of the fridge, you can grate it with a cheese grater and it will soften up very quickly.
- Same with the eggs– they should be at room temperature so they blend into the batter well. To quickly bring them to room temperature, place them in a bowl of warm water for 5 minutes.
- The best type of peanut butter for these bars is conventional (commercial) peanut butter, not natural peanut butter which has a drippier consistency. If you’d like, feel free to use crunchy peanut butter.
- To easily remove the cookie bars from the pan, you can line the pan with parchment paper and let it extend over the sides. That’ll allow you to easily lift the bars out once they’re done baking and cool.
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Some More Recipes You Will Love
This fluffy, smooth and nutty peanut butter pie is downright heavenly! With a buttery graham cracker crust, a creamy peanut butter filling and whipped cream/chocolate curl topping, this decadent pie has layers of goodness.
A sweet and buttery, melt-in-your-mouth filling sits inside a shortbread pastry crust for this classic butterscotch tart. Each slice is sweet nostalgia!
Blondie Brownie (easy, one-bowl recipe): Everyone loves a good Blondie and these are soft and chewy, with hints of toffee and butterscotch (plus loads of chocolate chips). This one-bowl blondie recipe will not disappoint!
Coconut is the star ingredient here, and its sweet and nutty flavor is in every bite! A creamy, wonderfully rich custard is baked into a flaky and buttery pie crust. This classic French coconut pie is so simple to make.
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- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup butter (1 stick) softened
- 1 cup brown sugar
- 1 cup smooth peanut butter
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups sweetened flaked coconut
- 1 cup chocolate chips
- 1/2 cup chopped salted peanuts
- Preheat the oven to 350°F. Line a 13 x 9-inch baking pan with parchment paper or spray it with non-stick baking spray.
- Combine the flour, salt, and baking powder in a bowl. Whisk until well combined. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Beat in the peanut butter, eggs, and vanilla.
- Stir in the flour mixture until just combined. Fold in the coconut and chocolate chips. Spread in pan (the batter will be thick)
- Sprinkle peanuts over the top and press them down gently.
- Bake 28 to 35 minutes or until a toothpick inserted in the center comes out clean.
- When finished baking, place on a cooling rack and let it cool completely in the pan. Slice into 24 bars. (6 rows by 4 rows)
- Make sure your butter is soft enough to cream well with the sugar. If your butter is fresh out of the fridge you can grate it on a cheese grater and it will soften up very quickly.
- Let your eggs come to room temperature. Room temperature eggs will blend into the batter much better than cold eggs. You can bring them to room temperature quickly if you place them in a bowl of warm water for 5 minutes.
- For best results, use conventional (commercial) peanut butter and not natural peanut butter. This recipe works with creamy or crunchy peanut butter.
- If you use parchment paper you can let the paper extend over the sides of the pan and then easily lift the bars out when they are finished baking.
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Parchment Paper Sheets - 200-Count Precut Unbleached Parchment Paper for Baking, Half Sheet Pans, Non-Stick Baking Sheet Paper, Brown, 12 x 16 Inches
Sweetened Coconut Flakes Shredded, Coconut Flakes Lightly Sweetened in 14 ounce bags (Pack of 2) by Fiesta Tropicale
Jif Creamy Peanut Butter, 2.5 Pound (Pack of 2)
USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 155mgCarbohydrates: 27gFiber: 2gSugar: 15gProtein: 5g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.