A thick chewy oatmeal cookie forms the base of these chocolate peanut butter bars. Topped with a layer of creamy chocolate and peanut butter then covered with chocolate chips and nuts – this vintage dessert will look like a million bucks! (Our little secret is that it will take you very little time to make in a 13×9 pan!)
Headed again to my grandma’s recipe box, I uncovered this recipe and decided that I had to make it. When does peanut butter and chocolate ever NOT go together?
One mistake I made in my own recipe was using pecans instead of the chopped peanuts – but it was equally delicious – so while I’ll share the original with you today – feel free to make my mistake again.
What You’ll Love About These Peanut Butter Bars
- Unlike many like it, these are dense and hearty. While they’re chewy like a good oatmeal cookie should be, they have more depth to them than their no-bake dessert twins.
- They are fast to whip up! Only 15 minutes in the oven for the base layer and then the rest is done on the stovetop. Easy peasy!
- These can be made ahead and frozen. I was too tempted by this 9×13 pan of goodness, so I cut them up into little squares to freeze in an airtight container. They’re ready for the future! (I’ll be right back.)
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Peanuts or Pecans – As I mentioned above I used pecans when the original recipe called for peanuts. The peanuts will give it a more salty taste (like the peanut chews dessert) but the pecans gave a rich flavor. Use whatever you like best!
Quick Oats – I recommend using quick oats since they will create a more chewy base layer. Old fashioned oats don’t work as well, in my opinion.
Lite Corn Syrup – For this recipe, makes sure to use the lite syrup in the base layer. Dark corn syrup will give off an entirely different flavor.
How to Make Peanut Butter Bars
- In a mixer, cream together the brown sugar and butter. Beat in the corn syrup and vanilla. Stir in the quick oats. Press into a 9×13 pan and bake at 350˚ F for 15 minutes. Let cool slightly.
- Over low heat in a heavy saucepan, melt together the chocolate chips and peanut butter. Stir constantly until smooth. Pour over the first layer.
- Sprinkle with nuts and the remaining chocolate chips. Let cool until firm. Cut into squares.
- Using an offset spatula makes spreading the chocolate layer much easier!
- Make-Ahead: You can make these ahead of when you will need them. They will store in an airtight container for up to one week at room temperature. You can also freeze them for up to 3 months.
- Press the chocolate chips and nuts gently into the chocolate layer to make sure they will stick and stay once cooled.
I hope you enjoyed this rich dessert as much as our family did! So delicious and easy to make! Enjoy!
More Peanut Butter Chocolate Desserts
- Reese’s Peanut Butter Cake Bars – rich and delicious!
- Soft Peanut Butter Blossoms Recipe – a classic recipe.
- No Bake Peanut Butter Pie Recipe – a no bake favorite.
Chewy Chocolate Peanut Butter Bars
- 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
- 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.
- 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.