There are only two ingredients in these bars, and they're gluten-free. It doesn't get any faster or easier. The bars are incredibly moist and are melt-in-your mouth soft and tender. The dough is buttery, full of chocolate chips, with peanut butter cups baked into each piece.
Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
Press three-quarters of the dough into the base of the pan to create a smooth, flat, even base layer. Reserve the remainder.
Evenly place peanut butter cups on top of dough in 3 rows of 3 cups each.
Haphazardly crumble the reserved dough over the top in marble-sized pieces.
Bake for 13 to 14 minutes, or until edges have set and top is just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 14 minutes for soft bars because they firm up as they cool. Allow bars to cool in pan for at least 30 minutes before slicing. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.