These peanut butter oatmeal bars are rich and hearty peanut butter cookie bars packed full of oatmeal, and topped with more creamy peanut butter and a rich chocolate frosting – perfect for a crowd!
These peanut butter bars are so irresistible. The recipe makes a big pan full, but its one of those things that you can’t stop eating, and you keep going back for another little piece, and then another, and then another. Oh, is that just me?
I got this peanut butter oatmeal bar recipe from Nate’s aunt. She made them a while back for a family party and I won’t tell you how many of these bars I ate that night. But I figured I should get the recipe so that I could make them again and home, and so that I could share the recipe with you.
These bars start with a peanut butter oatmeal cookie base. Its spread out thin into a rimmed cookie sheet. You’ll bake them until the edges just start to turn golden and the middle is no longer doughey. They keep cooking as the pan is cooling so you don’t need to worry about if they look a little underbaked right when you pull them out – that way the edges won’t be too dry and overdone.
While the bars are still warm, you’ll dollop peanut butter all over the top and spread it smooth all around to give the bars that perfect extra peanut buttery taste.
They’re then topped with a super easy, buttery chocolate frosting that brings it all together, just right.
These bars are chewy, soft, sweet and so delicious. And the perfect chocolate and peanut butter dessert. Everyone you share them with will LOVE them, that is, if you have enough leftover to share after you eat half (or all) the pan.
- 1 cup creamy peanut butter
- 1 cup butter (softened)
- 2/3 cup white sugar
- 1 1/3 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups flour
- 2 1/3 cups old fashioned oats
- 1 cup peanut butter
- 1/2 cup butter
- 6 TBS milk (whole or 2%)
- 4 TBS cocoa powder
- 3 1/2 cups powdered sugar
Preheat the oven to 375 degrees.
Line a rimmed half cookie sheet (13x18x1) with parchment paper, or spray with nonstick spray.
In a large mixing bowl, mix together your peanut butter and butter.
Add in the sugar and brown sugar and cream together till smooth, and light.
Add in the eggs, and vanilla and stir to combine.
In a separate bowl, combine the baking powder, salt, flour, and old fashioned oats.
Add the dry ingredients to the wet ingredients and stir it all together.
Press the cookie dough into the cookie sheet, spreading evenly to the edges. The dough is pretty sticky, so spray your hands or a rubber spatula with nonstick spray while you spread it.
Bake in the preheated oven for 15 minutes, until the middle is just barely set.
Allow the bars to cool for about 5 minutes, then drop peanut butter dollops over the top of the bars.
Allow to sit for about 1-2 minutes until the peanut butter starts to soften, then spread peanut butter evenly over the top.
In a medium sized heavy sauce pan over medium heat, add butter, cocoa powder and milk. Bring to a boil.
Remove from heat and whisk in powdered sugar till smooth.
Spread chocolate frosting over the top of the bars and spread into an even layer.
Allow frosting to set and bars to cool completely before cutting into squares to enjoy.
Store bars in an airtight container at room temperature for 5-6 days.