Chewy, chocolatey, and rich peanut butter oatmeal bars are super simple to make in your 9×13 pan. Perfect for a snack or a delicious dessert!
And if you love that peanut butter and oatmeal combination in this recipe, you’ll also love peanut butter no bake oatmeal cookies or baked oats with peanut butter. Yum!
I found this Amish recipe from my treasured local cookbook while in the mood for something rich and tasty for dessert. Titled peanut butter dream bars, this thick and chewy dessert tasted like my favorite chocolate peanut butter bars with a bit more caramel and peanut butter flavor – and a lot more chewy.
Why You’ll Love These
After making these once, I have plans to make them again and again because of three specific reasons.
- Quick and easy. These are super quick to make. In just under 40 minutes, they are done and ready to enjoy!
- Simple ingredients. Made with simple ingredients, these are easy to pull together with your pantry staples.
- 9×13 Pan. I love recipes that are made in my 9×13 pan because it’s so easy to pull together. Cut into squares when cool, these are faster than your typical cookie recipe.
- Old fashioned oats. It really does matter what kind of oats you use. Using old-fashioned oats (also called rolled oats) gives it that chewy texture. Using any other kind may change the outcome of this recipe.
- Brown Sugar. Getting that caramel-like taste comes from the brown sugar, which I much prefer over using traditional white sugar.
- Sweetened Condense Milk. This sweet delicious addition to the middle layer of this recipe helps caramelize the peanut butter – oh so good!
How to Make
- Mix and Prep. Preheat oven to 375˚ F. In a large bowl, combine the oats, flour, sugar, soda, and salt. Add the melted butter and stir until dry ingredients are moistened. Remove 1 1/2 cups and set aside.
- 1st Layer. Press the rest of the crumbles into a 13×9 baking pan—Bake in a preheated oven for 10 minutes.
- 2nd Layer. In a bowl, combine the sweetened condensed milk and peanut butter. Pour over the baked crust.
- 3rd Layer. Mix the chocolate chips and reserved oat crumbles. Sprinkle onto the top of the milk mixture. Bake 20 more minutes at 375˚ F. Cool and cut into bars.
I have to admit, these are even better the next day. Each chewy bite is bursting with flavor making these my new go-to rich dessert – served best with a hot cup of coffee. Enjoy!
Recipes Tips and Adaptations
Adaptations: In place of the chocolate chips, you can use M&Ms or nuts.
Make-Ahead: Make these a day or two before you need them. Slice into bars once cool and store in an airtight container.
Store: Store in an airtight container at room temperature for up to 5 days.
Freeze: Freeze the bars in an airtight container. Store up to 3 months.
More Recipes with Oatmeal
Peanut Butter Oatmeal Bars
- 2 Cups old fashioned oats
- 1 1/4 Cup all-purpose flour
- 1 Cup light brown sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 Cup salted butter melted
- 14 oz sweetened condensed milk
- 1/3 Cup creamy peanut butter
- 1 Cup semi-sweet chocolate chips
- Preheat oven to 375˚ F.
- In a large bowl combine the oats, flour, sugar, soda, and salt. Add the melted butter and stir until dry ingredients are moistened. Remove 1 1/2 Cups and set aside.
- Press the rest of the crumbles into a 13x9 baking pan. Bake in a preheated oven for 10 minutes.
- In a bowl, combine the sweetened condensed milk and peanut butter. Pour over the baked crust.
- Mix together the chocolate chips and reserved oat crumbles. Sprinkle onto the top of the milk mixture. Bake 20 more minutes at 375˚ F. Cool and cut into bars.
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Comments & Reviews
Epic fail. After 10 minutes cooking I smelled something burning . Yup the bottom layer was burnt. Very disappointed
Bummer! Thanks for sharing. In 10 minutes recipes shouldn’t burn unless the oven temperature is too high or your oven rack is not positioned correctly. Most cookies bake for 10-12 minutes and this recipe has more ingredients and more steps. I hope you’ll give it another try with some adjustments.