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

Peanut Butter Oat Bars Recipe

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With their yummy chocolate and butterscotch topping, these chewy bars are sure to satisfy any sweet tooth! Since the recipe makes a big batch, the treats are perfect for potlucks and bakes sales.
TOTAL TIME: Prep: 15 min. Bake: 15 min. + chilling
MAKES:48 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 15 min. + chilling
MAKES: 48 servings


  • 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

Nutritional Facts

1 serving (1 each) equals 120 calories, 6 g fat (3 g saturated fat), 8 mg cholesterol, 49 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.


  1. 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.
Editor's Note: This recipe does not use flour.
Originally published as Peanut Butter Oat Bars in Taste of Home December/January 2001, p33

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Reviewed May. 12, 2014

"Very good - made them for my son's girlfriend who has wheat gluten allergy and she loved them."

Reviewed Feb. 24, 2014

"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."

Reviewed Oct. 24, 2012

"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."

Reviewed Mar. 1, 2009

"We loved these bars! The only deviation I made was not cooling them for 2-3 hours -- we were eating them by then! My 13 year old wanted them for her birthday instead of a cake!"

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