Chocolate Peanut Butter Bars
This chocolate peanut butter bars recipe is my favorite way to satisfy a sweet tooth fast. That thick oatmeal base and fudgy topping are irresistible.
Table of Contents
Why I Love This Recipe
Headed again to my grandma’s recipe box, I uncovered this recipe and decided that I had to make it. Honestly, when do peanut butter and chocolate ever not work together?
I did make one mistake and used pecans instead of chopped peanuts, but it turned out just as delicious. I’ll share the original recipe here, but don’t hesitate to make my “mistake” too.
- I love how the base of these bars bakes up like a thick, chewy oatmeal cookie that’s sturdy enough to hold all the chocolate and peanut butter on top. They remind me of my peanut butter no bake oatmeal cookies.
- Melting the chocolate chips with creamy peanut butter gives you this velvety layer that’s so easy to spread and sets up beautifully once chilled.
- A sprinkle of extra chocolate chips and chopped nuts finishes them off and adds the perfect little crunch in every bite.
- They only need 15 minutes in the oven for the base and the rest comes together on the stovetop, which means dessert is ready in no time. They’re just as easy to make as my peanut butter oatmeal bars.
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Key Ingredients and Substitutions
- Light brown sugar: Sweetens the bars and adds a hint of caramel flavor that pairs well with oats and chocolate. Packed brown sugar gives the best results.
- Butter: Softened butter is creamed with the sugar to create a chewy, cookie-like base. You can use salted or unsalted butter, adjusting the added salt if needed.
- Lite corn syrup: Helps bind the base layer and gives it a chewy texture. Use lite corn syrup for this recipe, as dark corn syrup will change the flavor.
- Vanilla extract: Adds warmth and rounds out the sweetness of the bars.
- Quick oats: Form the hearty base with a chewy texture. Quick oats work best here; old fashioned oats are too coarse and won’t bind as well.
- Semi-sweet chocolate chips: Used both in the melted chocolate layer and sprinkled on top for extra texture and chocolate bursts. You can substitute with milk or dark chocolate chips based on preference.
- Creamy peanut butter: Melted with chocolate chips to create a smooth, rich middle layer. Use standard creamy peanut butter rather than natural peanut butter for the best texture.
- Chopped nuts (peanuts or pecans): Sprinkled on top for crunch. Peanuts will give a saltier, more classic chocolate-peanut taste, while pecans add a rich, buttery flavor.
How to Make Chocolate Peanut Butter Bars
Preparation
Preheat your oven to 350˚F. Grease a 13×9-inch baking pan and set it aside.
Step 1 – Make the Oatmeal Base
In a large mixing bowl, cream together the packed brown sugar and softened butter with a mixer until smooth. Beat in the corn syrup and vanilla extract. Stir in the quick oats until evenly combined.
Step 2 – Bake the Base
Press the oatmeal mixture firmly into the prepared pan. Bake at 350˚F for 15 minutes, or until lightly golden.
Step 3 – Prepare the Chocolate Peanut Butter Layer
While the base bakes, melt 1 cup of chocolate chips with the creamy peanut butter in a saucepan over very low heat. Stir constantly until the mixture is smooth and fully melted.
Step 4 – Layer and Top
Remove the pan from the oven. Immediately spread the warm chocolate peanut butter mixture evenly over the baked oatmeal layer using an offset spatula if you have one.
Step 5 – Add Toppings
Sprinkle the remaining 1 cup of chocolate chips and chopped nuts evenly over the top. Gently press them into the chocolate layer so they stick as it cools.
Step 6 – Chill and Slice
Let the bars chill at room temperature or in the fridge until firm. Once set, cut into squares and serve.
Lynette’s Tip
I recommend gently pressing the chocolate chips and nuts into the warm chocolate layer so they stick well as the bars cool. An offset spatula also makes spreading the chocolate and peanut butter layer much easier and gives you a nice, even finish.
More Peanut Butter Desserts You’ll Enjoy
Chocolate Peanut Butter Bars
Ingredients
- 1 Cup light brown sugar packed
- 2/3 Cup butter softened
- 1/3 Cup lite corn syrup
- 1 teaspoon vanilla extract
- 4 Cups quick oats
- 2 Cups semi-sweet chocolate chips divided
- 2/3 Cup creamy peanut butter
- 1/2 Cup chopped nuts peanuts or pecans
Instructions
- Preheat oven to 350˚F and grease a 13×9 baking pan.
- Using a mixer, cream together the brown sugar and butter. Beat in the corn syrup and vanilla. Stir in the oats. Press into the 13×9 greased baking pan. Bake for 15 minutes at 350˚ F.
- In a small stockpot, melt one cup of chocolate chips with the peanut butter over very low heat. Stir constantly until smooth and fully melted. Spread over the first layer immediately.
- Sprinkle with one cup of chocolate chips and nuts. Let chill to become firm before cutting into squares.
Notes
Variations & Substitutions:
- Use Different Nuts: Try chopped almonds, walnuts, or cashews in place of the peanuts or pecans. Each one adds its own flavor and crunch.
- Add a Pinch of Sea Salt: Sprinkle a little flaky sea salt over the top right after adding the chocolate chips and nuts. It highlights the chocolate and peanut butter flavors.
- Add a Drizzle: Once the bars are cooled, drizzle a little melted white chocolate over the top for a decorative finish.
Nutrition
Recipe FAQs
They have a thick, chewy oatmeal cookie base topped with a smooth layer of chocolate and peanut butter, then finished with extra chocolate chips and nuts. They’re dense, satisfying, and perfect for anyone who loves the classic combination of chocolate and peanut butter.
Use quick oats for the best chewy texture. Old-fashioned oats won’t give you the same dense, even base. Quick oats help the bottom layer hold together and bake into a thick, cookie-like crust.
It’s best to stick with light corn syrup for this recipe. Dark corn syrup has a stronger, more molasses-like flavor that will change the taste of the base layer.
Use an offset spatula to spread the melted chocolate and peanut butter mixture evenly over the baked base. It makes the job much easier and gives you a smooth surface for sprinkling the chocolate chips and nuts.
I loved the recipe of Chewy Chocolate Peanut Butter Bars. But I am allergic to peanut butter. I have used ghee as a butter substitute. It is lactose and casein-free hence free of allergy risk. I am happy with ghee baking for the dessert too.
https://milkio.co.nz/butter-substitute/
Interesting, I’ve never tried that. Thanks for sharing!