- 2/3 cup butter, melted
- 1/4 cup peanut butter
- 1 cup packed brown sugar
- 1/4 cup light corn syrup
- 1/4 teaspoon vanilla extract
- 4 cups quick-cooking oats
- 1 cup milk chocolate chips
- 1/2 cup butterscotch chips
- 1/3 cup peanut butter
- In a bowl, combine the butter, peanut butter, brown sugar, corn syrup and vanilla; gradually add the oats. Press into a greased 13-in. x 9-in. baking pan. Bake at 400° for 12-14 minutes or until edges are golden brown. Cool on a wire rack for 5 minutes. Meanwhile, for topping, melt chips and peanut butter in a microwave or saucepan. Stir until blended; spread over warm bars. Cool completely; refrigerate for 2-3 hours before cutting. Yield: 4 dozen.
Reviews for Peanut Butter Oat Bars
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Very good - made them for my son's girlfriend who has wheat gluten allergy and she loved them.
We loved these. I had made a similar recipe called Oh Henry Bars, many years ago, and stopped making it because, although the bars were delicious, they were very hard to get out of the pan. Usually, most of the oat mixture remained in the bottom of the pan. Still, this recipe was a little different in that it included some peanut butter in the oat mix and also the milk chocolate and butterscotch chips in the topping was a difference from my old recipe which had called only for semisweet chips and peanut butter. I decided to give these a try, but just to be sure they came out of the pan I lined it with parchment paper which I then sprayed with baking spray. They came out of the pan perfectly and were, as a reviewer said below, very firm. Yet they were not too hard to cut, and I wanted to cut them small because I was taking them to a potluck. I expected them to be too chewy, but they turned out just right. Most were eaten at the potluck yesterday, and the only reason there are any left in the tin at all is that I moved it to another location. While it remained on the counter, my husband kept eating them. I will be making these again as they are easy and contain no wheat.
I made these exactly as directed, then cooled them in the refrigerator for two hours (per instructions). They were as hard as concrete, and almost impossible to cut. Much too chewy, and the predominant flavor was of uncooked oatmeal. Sorry, but I won't be making these again.