• Mindy Campbell

Homemade Peanut Butter Chocolate Chip"Perfect Bars"

Ever just need a really satisfying, filling snack on the go?

The famous perfect bars have the super filling effect of nut powered healthy fats and dairy powered protein to fill you up, a feat that is rarely achieved on the go might I add. Not sure what it is about moving, getting a new job, and lacking motivation but I go more and more to my perfect bar perfect snack/breakfast/lunch. They strangely taste so much like this "Peanut butter playdough" a recipe my mom saved from my preschool days. She used to promote healthy eating in schools when she was working in public health 20 years ago. This recipe is combination of the bar aspect with a spin on the peanut butter playdough base.


8 bars

When to eat: Breakfast or mid afternoon snack substitute

Sugar: less than perfect bars

Protein: enough for a meal

We aren't counting calories here, just satisfaction.


1/2 Cup Natural peanut butter with salt (no added oils/sugar)

3 Tbsp Honey

1/2 Cup Instant nonfat dry milk

2 Tbsp dried egg whites

1/4 cup Semi sweet chocolate chips

Oil or non-fat spray/ or parchment paper


1 large mixing bowl

1 table spoon

Clean hands for kneading

Square baking pan

Refrigerator (make space for your baking pan)


  1. Mix the natural peanut butter with the honey in the mixing bowl.

  2. Pour in the instant nonfat dry milk and egg whites, use your table spoon to mix which may be tedious but will mix in better than a large spoon which may get caught on the peanut butter.

  3. Once the peanut butter seems to be relatively well absorbed into the dry milk, switch to using your cleaned hands and knead the mixture, around almost like bread dough. This just helps the dry milk absorb the oils of the peanut butter even more.

  4. Oil up your baking pan with spray or oil in a paper towel. Dump 1/2 of the mixture into the pan, press it down gradually with your hands, pressing and spreading into the corners.

  5. Spread 1/2 of the chocolate chips over the flat mixture, then dump the rest of your mixture on top and press down flat again. Cover the top with the rest of your chocolate chips.

  6. Cover and refrigerate for 1-2 hours or overnight.

  7. Feel free to cut inside the pan. Or-using a spatula or knife, separate the mixture from the sides of the baking pan. Placing your hand on the top of the mixture, flip over the baking pan and wait for it to gradually unstick from the pan while you hold the bars. Remote the pan, then Very gently flip them back over onto a cutting board- slice into 8 bars.


Mindy Campbell, MS, RD, LDN

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