One of my husband’s favorite desserts (and quite possibly his absolute favorite!) is Peanut Butter Bars. Really, what’s not to love? An oatmeal cookie base topped with chocolate and peanut butter is classic perfection.
I don’t make these a lot in the summer time because they’re pretty heavy. But once the leaves start changing and football comes on the television, I know it’s time to break out this recipe. I hope you love it as much as we do!
Ingredients:
For crust –
1/2 cup brown sugar
1/2 cup white sugar
1 stick butter (softened)
1 egg
1 tsp vanilla
1 cup white flour
1 tsp baking soda
1 cup quick oats
For topping –
1 cup powdered sugar
1/2 cup peanut butter
4-5 TB milk
Other –
1 c of chocolate chips (or more!)
Directions:
- Preheat oven to 350*
- Cream the softened butter. Mix with brown and white sugars.
- Add egg and vanilla and mix well.
- In a separate bowl, combine the flour and baking soda. Mix gently into soft ingredients.
- Add oats and mix well. NOTE: Recipe calls for quick oats. If I only have rolled oats on hand, I use those. No biggie.
- Spread into a greased 9×13 baking sheet and bake for 15-20 minutes until golden and gorgeous.
- Once you remove the crust, add a cup of chocolate chips on top. Literally, just sprinkle them on top of the crust. The heat of the crust will melt the chocolate. Run a spatula across them after a few minutes and get a nice chocolate layer going. NOTE: The recipe calls for one cup of chocolate chips. We like chocolate, people. 😉 I usually use a bag of dark chocolate chips and a bag of milk chocolate too. This far exceeds the recipe, but it’s what we like. Play with it! Some of our family doesn’t use the chocolate layer at all, some, like us, double or triple it. Make this yours!
- Let this cool. While it’s cooling, let’s make the peanut butter layer! Mix the peanut butter and powdered sugar together in a bowl. Add the milk in tablespoon increments until you get a nice smooth, topping-esque consistency.
- Once you have your topping and your crust and chocolate is pretty cool, drizzle the peanut butter layer on top of the chocolate.
Ta-da! Your creation is done! Try not to eat them all at once. 😉
Every time Julia has relied on Crew, he’s burned her. Now, when the single mother has everything on the line, Crew’s the only person she can turn to.
Will he be the screw up he’s always been? Or will he “man up” … even if it costs him everything?
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Yummy. Thank You !!
I’m going to try this recipe, it looks yummy. My mouth waters as I read the ingredients/ directions.
Thank you for sharing
I would like to make this recipe but as I live in the UK, can you tell me what the weight is of a stick of butter? Thank you.
A stick of butter is 1/4 pound. 🙂
Thank you Adriana. Can’t wait to try them.
This recipe was in a Better Homes and Gardens cookbook I bought in 1984. I used to make it a lot (just as the recipe calls for–I like to taste the peanut butter). I agree, it’s tasty! Now I’m diabetic. I have a peanut butter cake recipe I got from an author–can’t remember who offhand. I replace all the sugar with Splenda and make it into muffins. Those are kept in the freezer and come out one at a time to have with a protein shake. Quite good!