| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 15 min |
| Yield: | 24 small squares |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 15 min |
| Yield: | 24 small squares |
Ingredients
- Nonstick cooking spray, for the dish
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups rolled oats
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray.
- Combine the butter, brown sugar and granulated sugar in a large bowl and beat using a handheld mixer until light and fluffy, about 2 minutes. Add the peanut butter, vanilla extract and eggs and beat again until fully combined. Add the flour, baking soda and salt and mix on low speed until the mixture is just fully mixed. Fold in the oats and chocolate chips with a rubber spatula. Spread the mixture in the prepared baking dish and bake until just set, 30 to 35 minutes. Do not over bake. Allow to cool completely before cutting into squares and serving.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 284 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 5 g |
| Cholesterol | 36 mg |
| Sodium | 141 mg |
| Serving Size | 1 of 24 servings |
| Calories | 284 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 18 g |
| Protein | 5 g |
| Cholesterol | 36 mg |
| Sodium | 141 mg |
Reviews
made this exactly as written expect did 1/2 choc chips and 1/2 peanutbutter chips, based on others reviews that they weren’t very peanutty tasting. Was already skeptical of the amount of oats in this recipe. While it tasted great, they came out dry and crumbly. and I mean crumbly, you couldn’t even keep a piece together. but they weren’t dry. Saved about half the pan to use as a yogurt topping.
Perfect! Top with flaked sea salt.
These were just OK. Much prefer Trisha’s Butterscotch Peanut Butter bars.
Not a strong peanut butter taste; however, I noticed a big difference in peanut taste depending upon doneness. Those areas that were less cooked (i.e., the interior pieces) had a greater peanut taste and the corners or outside cuts had less of a peanut taste. I used all brown sugar, gluten-free 1-to-1 flour, quick cooking oats, an entire bag of chocolate chunks and chunky peanut butter; baked for 32 minutes. After 2 hours cooling they were crumbly; however, once they cooled off entirely, they were perfect.
They were delicious! We loved them and will definitely make them again!
Delicious!! Soft, moist and chewy. I only had 1.5 cups of oats, so I just went with it and it worked out perfectly. The trick is definitely to not over-bake them. I used an 8×10 pan so they were thicker and baked for 35 minutes. Perfect!
Too dry and not enough peanut butter taste.
I don’t know why but this came out very cakey and crumbly. Had a hard time cutting and eating. As for the taste, it’s good but not the best I’ve made/had.
They were very easy to make, and tasted delicious! They are very tasty warmed up with some vanilla ice cream. DEFINITELY will be making these again! :))
These were amazing! A perfect blend of chocolate and peanut butter…
Do not overcook (as the recipe explains). Covering them tightly with plastic wrap made these last about a week!