Glazed Peanut Butter Bars Recipe
Glazed Peanut Butter Bars Recipe photo by Taste of Home

Glazed Peanut Butter Bars Recipe

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Memories of lunchtime at school and my Aunt Shelly's kitchen come to mind when I bite into these sweet, chewy bars. My husband is the biggest fan of these peanut butter and chocolate treats. —Janis Luedtke, Westminster, Colorado
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:48 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 48 servings


  • 3/4 cup butter, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons water
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups quick-cooking oats
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • GLAZE:
  • 1-1/4 cups milk chocolate chips
  • 1/2 cup butterscotch chips
  • 1/2 cup creamy peanut butter

Nutritional Facts

1 serving (1 each) equals 153 calories, 9 g fat (4 g saturated fat), 18 mg cholesterol, 114 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, water and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well.
  2. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 18-22 minutes or until lightly browned.
  3. For glaze, in a microwave, melt chips and peanut butter; stir until smooth. Pour over warm bars; spread evenly. Cool completely on a wire rack before cutting. Yield: 4 dozen.
Originally published as Glazed Peanut Butter Bars in Taste of Home August/September 2007, p31

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Reviewed Jul. 20, 2014 Edited Jul. 22, 2014

"I used sunflower seed butter instead of peanut butter because of allergies. It was nice to somewhat satisfy a peanut butter craving. One thing to note if using sunflower seed butter in baking - by the next day, because of a reaction between naturally occurring chlorogenic acid in the seeds and the baking soda, the bars will turn green. They are still good, they just look like you added green veggies to the batter. :) This site recommends reducing the amount of baking soda in your recipe by almost half (but likely, it will not rise as much as you would prefer), which balances the acidity of the ingredients and keeps them from changing color or adding a bit of lemon juice to the batter can also help maintain the color.

It would also likely be very good with almond, cashew, macadamia or other nut butters."

Reviewed Jul. 4, 2014

"Made them for a potluck and everyone loved the difference the butterscotch made!"

Reviewed Jul. 1, 2014

"I love these bars! The oats add a nice texture to the bars, and I love the flavor combo in the glaze. These are enjoyed by children and adults."

Reviewed Nov. 27, 2013

"Very easy to bake and very delicious! !"

Reviewed Sep. 20, 2013

"This was my first time making them and my kids loved them except they were very crumbly and dry. I'm just wondering if that was because I used unsalted butter instead of regular butter?? Other than that, my kids loved them and I will definitely make them again and again! Especially for my girl Scout girls! Thank you for the recipe! Seattle, Wa"

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