Chocolate Peanut Butter Oat Squares
Chewy oat bars layered with creamy peanut butter and a glossy chocolate topping.
Dietary
Vegetarian, Kosher
Allergens
Dairy, Peanuts, Wheat
These no-fuss bars combine a buttery oat base with a rich peanut butter filling, finished with a smooth chocolate layer that firms up as it chills. They slice cleanly into squares, making them a practical choice for lunchboxes, potlucks, or an afternoon snack with coffee.
Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/4 cups creamy peanut butter
- 1 1/2 cups semisweet chocolate chips
- 3 tablespoons unsalted butter
- 1/4 teaspoon salt, for topping
Method
-
Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.
-
In a large bowl, stir together the oats, flour, brown sugar, baking soda, and salt.
-
Add the melted butter and vanilla extract to the dry ingredients and mix until the mixture is evenly moistened and crumbly.
-
Press two-thirds of the oat mixture firmly into the bottom of the prepared pan to form an even base layer.
-
Bake the base for 10 minutes, then remove from the oven and let cool slightly.
-
Spread the peanut butter evenly over the warm base, leaving a small border around the edges.
-
Sprinkle the remaining oat mixture evenly over the peanut butter layer, pressing down gently.
-
Bake for 15 minutes, until the top is lightly golden and set.
-
Remove from the oven and let cool completely in the pan, about 30 minutes.
-
Combine the chocolate chips and butter in a small saucepan over low heat, stirring frequently until melted and smooth, about 3 minutes.
-
Pour the melted chocolate mixture over the cooled bars, spreading evenly to the edges, and sprinkle with the remaining salt.
-
Refrigerate the pan until the chocolate layer is firm, about 1 hour, before lifting out and cutting into 16 squares.
Rate this recipe
Chocolate Peanut Butter Oat Squares
These no-fuss bars combine a buttery oat base with a rich peanut butter filling, finished with a smooth chocolate layer that firms up as it chills. They slice cleanly into squares, making them a practical choice for lunchboxes, potlucks, or an afternoon snack with coffee.
2 hr 5 min 16 squares 335 cal
Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/4 cups creamy peanut butter
- 1 1/2 cups semisweet chocolate chips
- 3 tablespoons unsalted butter
- 1/4 teaspoon salt, for topping
Method
- 1
Preheat the oven to 350°F and line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
In a large bowl, stir together the oats, flour, brown sugar, baking soda, and salt.
- 3
Add the melted butter and vanilla extract to the dry ingredients and mix until the mixture is evenly moistened and crumbly.
- 4
Press two-thirds of the oat mixture firmly into the bottom of the prepared pan to form an even base layer.
- 5
Bake the base for 10 minutes, then remove from the oven and let cool slightly.
- 6
Spread the peanut butter evenly over the warm base, leaving a small border around the edges.
- 7
Sprinkle the remaining oat mixture evenly over the peanut butter layer, pressing down gently.
- 8
Bake for 15 minutes, until the top is lightly golden and set.
- 9
Remove from the oven and let cool completely in the pan, about 30 minutes.
- 10
Combine the chocolate chips and butter in a small saucepan over low heat, stirring frequently until melted and smooth, about 3 minutes.
- 11
Pour the melted chocolate mixture over the cooled bars, spreading evenly to the edges, and sprinkle with the remaining salt.
- 12
Refrigerate the pan until the chocolate layer is firm, about 1 hour, before lifting out and cutting into 16 squares.