I turned pantry staples into Chocolate Chip Peanut Butter Oatmeal Bars that quietly became my go-to dessert bars for parties.

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I stumbled onto this riff on Chocolate Chip Peanut Butter Oatmeal Bars when I needed a snack that survived commuting and still felt like dessert. With creamy peanut butter and old fashioned rolled oats holding everything together, the bars are chewy at the center and have little pockets of goo that make you go back for more.

If you like Peanut Butter Oatmeal Desserts you’ll be intrigued by the way textures play here, and theyre ideal as Dessert Bars For Parties since they slice neat and vanish instantly. I always make too many, its my problem not yours, but you will thank me.

Ingredients

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Gives richness and tender crumb, adds fat and brown butter like depth when browned, comforting.
Packed with protein and flavor, salty sweetness balances chocolate, slightly dense texture and nostalgia always.
Brings molasses sweetness, keeps bars moist, adds caramel notes and chewiness, darker taste too.
Provide fiber and chewy bite, whole grain feel, healthier than plain flour alone, sustaining often.
Bind everything together, give structure and lift, add protein and moisture, golden color and richness.
Gives structure, mild starchiness, keeps bars from crumbling while absorbing flavors, neutral base stays invisible.
Sweet melty pockets, add sugar and fat, contrast salty peanut butter perfectly, satisfying crunch always.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, melted

1 cup creamy peanut butter, or chunky if you like

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups old fashioned rolled oats

1 1/2 cups semisweet chocolate chips

How to Make this

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1. Preheat oven to 350°F and line a 9×13 inch pan with parchment paper leaving an overhang for easy lifting, or grease the pan well.

2. In a large bowl mix the melted butter and peanut butter until smooth, then stir in the packed brown sugar and granulated sugar until well combined.

3. Add the eggs one at a time, mixing after each, then stir in the vanilla; room temp eggs mix easier but dont worry if theyre cold.

4. In a separate bowl whisk together the flour, baking soda, and salt, then add the dry mix to the wet and stir just until combined.

5. Fold in the old fashioned oats and about 1 cup of the chocolate chips, reserving the remaining 1/2 cup for the top.

6. Press the dough evenly into the prepared pan using a spatula or your hands (dampen your hands slightly so it doesnt stick), then scatter the reserved chips on top and gently press them in.

7. Bake for 20 to 25 minutes, until the edges are golden and the center is just set; dont overbake or the bars will get dry.

8. Cool the pan on a wire rack at least 30 minutes; for cleaner slices chill in the fridge for 1 hour before cutting.

9. Use the parchment overhang to lift the slab out, slice into bars with a sharp knife (wipe the knife between cuts or warm it under hot water then dry for neat edges).

10. Store in an airtight container at room temp up to 3 days, refrigerate up to a week, or freeze for longer; reheat briefly if you like them softer.

Equipment Needed

1. 9×13 inch baking pan, lined with parchment paper with an overhang so you can lift the slab out easy
2. Parchment paper (extra) or nonstick spray/butter for greasing the pan if you dont use the parchment
3. Large mixing bowl for the wet stuff
4. Medium bowl for whisking the flour, baking soda and salt
5. Measuring cups and spoons (1 cup, 1/4 cup, tbsp, tsp)
6. Whisk and rubber spatula (use the whisk for dry mix and spatula to fold and press dough)
7. Microwave safe bowl or small saucepan to melt the butter and peanut butter together
8. Wire cooling rack and a sharp knife (wipe or warm the knife between cuts for neat slices)

FAQ

What pan size and baking time should I use? Bake in a 9 by 13 inch pan at 350 F (175 C). It usually takes about 20 to 25 minutes, until the top is golden and just set. Let them cool fully in the pan for at least 20 to 30 minutes so they cut clean.

Can I use crunchy peanut butter or salted butter? Yes you can. Crunchy peanut butter gives more bite and is totally fine. If you use salted butter, cut or skip the 1/2 teaspoon salt in the recipe so they dont turn out too salty.

Can I swap old fashioned oats for quick oats or make them gluten free? Quick oats will work but the texture will be softer and less chewy. For gluten free, use certified gluten free rolled oats and swap the all purpose flour for a cup for cup gluten free flour blend.

How do I make the bars chewier or more cake like? For chewier bars dont overbake and press the mixture firmly into the pan before baking. More brown sugar also helps chewiness. If you want them cake like bake a few minutes longer or add an extra egg to make the structure lighter.

How should I store them and can I freeze them? Store at room temperature in an airtight container for 3 to 4 days, or in the fridge up to 7 days. To freeze wrap bars individually or use a tight container and freeze up to 3 months. Thaw at room temp.

Can I cut down the sugar or use substitutes? You can reduce the granulated sugar by up to 1/4 cup with minor texture change. If using liquid sweeteners like maple syrup you will need to reduce other liquids and expect a denser bar. Sugar substitutes vary so results may change, start small and test it.

Chocolate Chip Peanut Butter Oatmeal Bars Recipe Substitutions and Variations

Butter: swap 1 cup melted butter for 1 cup melted coconut oil 1 to 1. Keeps bars tender and a bit milky, you will notice a light coconut note. Neutral vegetable oil works too but bars will be less rich.
Peanut butter: replace 1 cup peanut butter with 1 cup almond butter, or 1 cup sunflower seed butter for a nut free option. Same measure, just expect a slightly different flavor and maybe a looser dough so chill if needed.
Eggs: for the 2 eggs use 2 flax eggs by mixing 2 tbsp ground flaxseed with 6 tbsp water let sit 5 minutes, or use 1/2 cup unsweetened applesauce. Bars will be a bit denser and chewier but still yummy.
All purpose flour: use an equal amount of gluten free all purpose baking blend, or swap for whole wheat pastry flour 1 to 1 for a nuttier denser bar. Oat flour can be used 1 to 1 too but the texture may be crumblier so press the mixture firmly into the pan.

Pro Tips

– Warm the peanut butter a little in the microwave for 10 to 15 seconds if it feels stiff, it mixes way easier and you wont end up with little PB lumps. Room temp eggs help too, but dont sweat it if theyre cold.

– For chewier bars, use true old fashioned rolled oats and dont overmix once the flour goes in. If you like a nuttier, less soggy bite, toast the oats in a dry pan for a few minutes first, watch them cause they burn fast.

– Resist overbaking, the center should still look slightly soft when you pull it, it firms as it cools. Carryover heat will finish them, so err on the underdone side not the overdone.

– Scatter extra chips on top right before baking for a prettier top, and if you want neat squares chill the whole pan for an hour before slicing. Warm a knife under hot water then dry it between cuts for cleaner edges.

– To store long term, freeze whole bars or individual pieces in single layers on a tray then bag them once frozen so they dont clump. Thaw on the counter for 20 minutes or zap briefly in the microwave to get that just-baked softness back.

Chocolate Chip Peanut Butter Oatmeal Bars Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I turned pantry staples into Chocolate Chip Peanut Butter Oatmeal Bars that quietly became my go-to dessert bars for parties.

Servings

servings

Calories

427

kcal

Equipment: 1. 9×13 inch baking pan, lined with parchment paper with an overhang so you can lift the slab out easy
2. Parchment paper (extra) or nonstick spray/butter for greasing the pan if you dont use the parchment
3. Large mixing bowl for the wet stuff
4. Medium bowl for whisking the flour, baking soda and salt
5. Measuring cups and spoons (1 cup, 1/4 cup, tbsp, tsp)
6. Whisk and rubber spatula (use the whisk for dry mix and spatula to fold and press dough)
7. Microwave safe bowl or small saucepan to melt the butter and peanut butter together
8. Wire cooling rack and a sharp knife (wipe or warm the knife between cuts for neat slices)

Ingredients

1 cup (2 sticks) unsalted butter, melted
1 cup creamy peanut butter, or chunky if you like
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old fashioned rolled oats
1 1/2 cups semisweet chocolate chips

Directions

Preheat oven to 350°F and line a 9×13 inch pan with parchment paper leaving an overhang for easy lifting, or grease the pan well.
In a large bowl mix the melted butter and peanut butter until smooth, then stir in the packed brown sugar and granulated sugar until well combined.
Add the eggs one at a time, mixing after each, then stir in the vanilla; room temp eggs mix easier but dont worry if theyre cold.
In a separate bowl whisk together the flour, baking soda, and salt, then add the dry mix to the wet and stir just until combined.
Fold in the old fashioned oats and about 1 cup of the chocolate chips, reserving the remaining 1/2 cup for the top.
Press the dough evenly into the prepared pan using a spatula or your hands (dampen your hands slightly so it doesnt stick), then scatter the reserved chips on top and gently press them in.
Bake for 20 to 25 minutes, until the edges are golden and the center is just set; dont overbake or the bars will get dry.
Cool the pan on a wire rack at least 30 minutes; for cleaner slices chill in the fridge for 1 hour before cutting.
Use the parchment overhang to lift the slab out, slice into bars with a sharp knife (wipe the knife between cuts or warm it under hot water then dry for neat edges).
Store in an airtight container at room temp up to 3 days, refrigerate up to a week, or freeze for longer; reheat briefly if you like them softer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.