These peanut butter oatmeal bars are incredibly delicious and surprisingly easy to mix and bake. The bars are perfect for a party or gathering, and they will disappear quickly! The crust and topping are made with a combination of butter, brown sugar, and oats, and a mixture of sweetened condensed milk, chocolate chips, and peanut butter makes up the incredible filling.
The recipe makes a big 9-by-13-by-2-inch pan. If you don't need a large amount, freeze half of them. Put bars in a container separated with wax paper and store them in the freezer for up to 6 months.
I used semisweet chocolate chips in the bars, but milk chocolate chips would be delicious as well. If you want a little more crunch, use chunky peanut butter. Or add some finely chopped peanuts, pecans, walnuts, or coconut to the topping. See the tips and variations for more.
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup peanut butter
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 cups quick cooking rolled oats
- 1 cup light brown sugar, packed
- 1/2 teaspoon baking soda
- 3/4 cup butter, softened
- 1 cup semisweet chocolate chips
Heat the oven to 350° F. Butter a 9-by-13-by-2-inch baking pan.
In a bowl combine the sweetened condensed milk and peanut butter; stir to blend thoroughly and then set aside.
In a large bowl combine brown sugar, flour, oatmeal, soda, salt, and butter. Mix well. You can use a stand mixer with paddle attachment to mix the crumbs or use your hands.
Pat 1/2 to 2/3 of the oat mixture in the bottom of the prepared baking pan.
Use enough to cover the bottom of the pan. I used about 13 ounces of the mixture for the bottom of the pan, or slightly more than half.
Drizzle the bottom layer evenly with peanut butter mixture. Sprinkle the chocolate chips over the peanut butter layer. Sprinkle the remaining oat crumbs evenly over the chocolate chips.
Bake in the preheated oven for about 18 to 21 minute. Watch carefully and take care not to overbake. The edges will be browned and the top will be lightly browned.
Refrigerate the bars or freeze them for longer storage.
Tips and Variations
- Add about 1/3 cup of finely chopped pecans, peanuts, coconut, or walnuts to the topping crumbs.
- Use chunky peanut butter for the filling.
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