I’m sharing my Chocolate Chip Peanut Butter Oatmeal Bars as a Peanut Butter Oatmeal Desserts riff that always gets people asking what the secret is.

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I never expected the first bite of my Chocolate Chip Peanut Butter Oatmeal Bars to stop me cold. Creamy peanut butter and semi sweet chocolate chips fold into old-fashioned rolled oats to make something familiar but a little sneaky.

It hits like those Peanut Butter Oatmeal Desserts my aunt used to smuggle out for midnight snacks, yet it also has the crowd-pleasing pull of Easy Sheet Pan Bars everyone wants at a party. There’s a weird little chew and a flake of crunch that makes you double take, like maybe you missed something, and you’ll find yourself wondering what else these bars are hiding.

Ingredients

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Unsalted butter: Adds rich fat and moisture, helps bind bars, gives a tender slightly caramelized flavor.
Creamy peanut butter: Packed with protein and healthy fats, gives peanutty depth, makes bars chewy and rich.
Brown sugar: Sweetens and adds molasses notes, keeps bars soft and chewier than white sugar.
Rolled oats: High in fiber and whole grain carbs, adds hearty texture and helps hold shape.
Semi sweet chocolate chips: Provide bursts of sweetness, some antioxidants, contrast to salty peanut, melts into pockets.
Chopped roasted peanuts (optional): Extra crunch, more protein and salt, enhances peanut flavor, optional for nut lovers.
Egg: Adds structure and protein, helps bind ingredients, gives a slightly cakey crumb.

Ingredient Quantities

1/2 cup unsalted butter, melted

1/2 cup creamy peanut butter

3/4 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups old-fashioned rolled oats

1 cup semi sweet chocolate chips

1/2 cup chopped roasted peanuts (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment leaving an overhang or lightly grease it so bars come out easy.

2. In a microwave safe bowl or small saucepan melt 1/2 cup unsalted butter with 1/2 cup creamy peanut butter until smooth, stirring so it doesn’t scorch. Let cool a minute.

3. Whisk 3/4 cup packed light brown sugar and 1/4 cup granulated sugar into the warm butter mixture, then beat in 1 large egg and 1 teaspoon vanilla extract until glossy.

4. In a separate bowl stir together 1 cup all purpose flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt.

5. Add the dry mix to the wet mix and stir just until combined, then fold in 2 cups old fashioned rolled oats until evenly moistened. Don’t overmix.

6. Fold in 1 cup semisweet chocolate chips and 1/2 cup chopped roasted peanuts if using, but reserve a small handful of chips and peanuts to sprinkle on top for looks.

7. Press the mixture firmly and evenly into the prepared pan (use the back of a spatula or a piece of parchment to press without sticking) so the bars hold together and don’t crumble.

8. Sprinkle the reserved chips/peanuts on top and bake 18 to 22 minutes, until edges are golden and center looks set but still slightly soft. For chewier bars take them out nearer 18 minutes, for firmer bars leave a couple minutes longer.

9. Cool completely in the pan on a wire rack (about an hour) so the bars finish setting, then lift out using the parchment and slice. For cleaner cuts chill 20 to 30 minutes in the fridge before slicing.

10. Store bars airtight at room temp up to 3 days or in the fridge up to a week. Reheat briefly in the microwave if you like the chocolate melty.

Equipment Needed

1. 8×8 inch baking pan, lined with parchment leaving an overhang or lightly greased so bars wont stick
2. Microwave safe bowl or small saucepan for melting the butter and peanut butter
3. Large mixing bowl and a separate small bowl for the dry ingredients
4. Measuring cups and spoons (1 cup, 1/2 cup, 1 tsp, etc.)
5. Whisk and a sturdy wooden spoon or rubber spatula for mixing
6. Spatula or the back of a spoon (to press the mixture evenly into the pan)
7. Wire cooling rack to let the bars set and cool
8. Sharp knife (or bench scraper) and a cutting board for chopping peanuts and slicing the bars

FAQ

Q: Can I swap the creamy peanut butter for crunchy or another nut butter? A: Yes, crunchy peanut butter works fine and gives a nice bite, almond or sunflower butter will also work but the flavor changes. If you use a thinner nut butter add 1 to 2 tablespoons more oats or a little less butter so the dough isn't too loose.

Q: My bars came out crumbly, what did I do wrong and how fix it? A: Crumbliness usually means not enough binding or they were overbaked. Next time press the mixture firmly into the pan before baking, don't overbake, and you can add a splash of milk or an extra tablespoon of peanut butter to help them hold together.

Q: They were too soft and gooey in the middle, how do I firm them up? A: Bake a few minutes longer, check with a toothpick, and let the bars cool completely in the pan so they set. Chilling in the fridge for 30 minutes also helps before slicing.

Q: Want them chewier or crispier, any tips? A: For chewier bars use all old fashioned oats like the recipe says, a bit more brown sugar, and don't overbake. For crisper bars flatten the pan more, bake a little longer and use slightly less oats or a touch more butter.

Q: Can I make these gluten free or vegan? A: For gluten free use certified gluten free oats and GF flour. For vegan replace the egg with a flax egg (1 tablespoon ground flax plus 3 tablespoons water, let sit 5 minutes) and use dairy free chocolate chips. They will be slightly different but still yummy.

Q: How should I store them and can I freeze the bars? A: Store airtight at room temp for up to 3 days, in the fridge up to a week. Freeze wrapped in plastic then foil for up to 3 months, thaw at room temp or warm a few seconds in the microwave before serving.

Chocolate Chip Peanut Butter Oatmeal Bars Recipe Substitutions and Variations

Unsalted butter (1/2 cup): swap with melted coconut oil, same volume, expect a faint coconut note; or use neutral vegetable oil 1:1, the bars will be a bit more tender, but still good.
Creamy peanut butter (1/2 cup): use almond butter or cashew butter 1:1 for a different nutty flavor, or sunflower seed butter 1:1 if you need nut free, texture stays about the same.
All-purpose flour (1 cup): replace with a cup for cup gluten free flour blend 1:1 to make them GF, or try whole wheat pastry flour 1:1 for a nuttier, slightly denser bar.
Semi sweet chocolate chips (1 cup): swap for chopped dark or milk chocolate (use same weight), or use peanut butter chips or cacao nibs if you want less sweet or extra peanut punch.

Pro Tips

– Press the mixture firmly into the pan so the bars hold together, use the back of a spatula or a flat measuring cup and wet it a little so it wont stick. If you dont press hard enough they’ll fall apart, press too hard and they get dense, so aim for firm but not rock solid.

– Don’t overmix once the flour and oats go in. Overworking the batter makes the bars tough, a few streaks of flour are fine because they’ll hydrate as they bake.

– Use a room temperature egg so the batter stays glossy and mixes smoothly, a cold egg can make the mixture seize and feel lumpy. Also slightly underbake if you want them chewy, pull them when the center is just set.

– Toast the oats and peanuts briefly in a dry skillet before adding for much better flavor, but watch them close because they burn fast. If you like gooey chocolate warm the slices briefly in the microwave before serving, it really makes them feel fresher.

Chocolate Chip Peanut Butter Oatmeal Bars Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I’m sharing my Chocolate Chip Peanut Butter Oatmeal Bars as a Peanut Butter Oatmeal Desserts riff that always gets people asking what the secret is.

Servings

servings

Calories

197

kcal

Equipment: 1. 8×8 inch baking pan, lined with parchment leaving an overhang or lightly greased so bars wont stick
2. Microwave safe bowl or small saucepan for melting the butter and peanut butter
3. Large mixing bowl and a separate small bowl for the dry ingredients
4. Measuring cups and spoons (1 cup, 1/2 cup, 1 tsp, etc.)
5. Whisk and a sturdy wooden spoon or rubber spatula for mixing
6. Spatula or the back of a spoon (to press the mixture evenly into the pan)
7. Wire cooling rack to let the bars set and cool
8. Sharp knife (or bench scraper) and a cutting board for chopping peanuts and slicing the bars

Ingredients

1/2 cup unsalted butter, melted
1/2 cup creamy peanut butter
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups old-fashioned rolled oats
1 cup semi sweet chocolate chips
1/2 cup chopped roasted peanuts (optional)

Directions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment leaving an overhang or lightly grease it so bars come out easy.
In a microwave safe bowl or small saucepan melt 1/2 cup unsalted butter with 1/2 cup creamy peanut butter until smooth, stirring so it doesn't scorch. Let cool a minute.
Whisk 3/4 cup packed light brown sugar and 1/4 cup granulated sugar into the warm butter mixture, then beat in 1 large egg and 1 teaspoon vanilla extract until glossy.
In a separate bowl stir together 1 cup all purpose flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt.
Add the dry mix to the wet mix and stir just until combined, then fold in 2 cups old fashioned rolled oats until evenly moistened. Don't overmix.
Fold in 1 cup semisweet chocolate chips and 1/2 cup chopped roasted peanuts if using, but reserve a small handful of chips and peanuts to sprinkle on top for looks.
Press the mixture firmly and evenly into the prepared pan (use the back of a spatula or a piece of parchment to press without sticking) so the bars hold together and don't crumble.
Sprinkle the reserved chips/peanuts on top and bake 18 to 22 minutes, until edges are golden and center looks set but still slightly soft. For chewier bars take them out nearer 18 minutes, for firmer bars leave a couple minutes longer.
Cool completely in the pan on a wire rack (about an hour) so the bars finish setting, then lift out using the parchment and slice. For cleaner cuts chill 20 to 30 minutes in the fridge before slicing.
Store bars airtight at room temp up to 3 days or in the fridge up to a week. Reheat briefly in the microwave if you like the chocolate melty.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.