Well, using ‘conventional’ components, it’s challenging to produce a nutritious meatloaf. This dish is therefore filling, healthful, and guilt-free.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- ½ cup butter, softened
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 egg
- ⅓ cup peanut butter
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup rolled oats
- 1 cup semisweet chocolate chips
- ½ cup confectioners’ sugar
- ¼ cup peanut butter
- 3 tablespoons milk
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan.
- Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners’ sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.
Nutrition Facts
| Calories | 184 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 113 mg |
| Sugars | 16 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made these a couple times and they’re a huge hit! I have to use gf flour and gf oats, but I don’t have to make any adjustments, and they turn out perfect. They are nice and rich though, so they are best paired with a big glass of cold milk or hot coffee!
Perfectly delicious!
SOOOOO GOOD!
These are delicious oatmeal peanut butter bar cookies made even more amazing with melted chocolate and peanut butter drizzle! I make the cookie part exactly as written but the drizzle recipe I tweak a little, it yields too much and I like it a bit sweeter. I only drizzle a little bit on, I dont spread it all over because I find it’s too much. Some other reviewers say it doesn’t really fit in the pan and I agree so next time I will try the suggestions by another reviewer and make more. Don’t over bake this! Its great all chewy.
Moist and chewy and full of peanut butter flavor. I don’t think the toppings are necessary, though. They were just too much. I might try these again but I can’t say they were my favorite.
Moist and chewy and full of peanut butter flavor. I don’t think the toppings are necessary, though. They were just too much. I might try these again but I can’t say they were my favorite.
I made these for a potluck and they disappeared! I substituted raw sugar for white sugar…next time I won’t use as much as they seemed a bit overly sweet for my liking. I also topped them with melted chocolate and it was a nice touch.
I grew up on these bars. They are absolutely perfect!
Super easy to make, super delicious to eat! I made these for a Girls’ Night party and every single person loved them.
We did not like these at all!
super yummy, great hit at dinner party. Did not add the peanut butter layer and opted for chocolate only. Was just sweet enough.
I was so happy to find this recipe. My mother too used to make them all the time when we were kids. When she died I thought the recipe was gone. Thanks Allrecipe.
I give it 5 stars because it is quite tasty and such an easy treat to make. I actually double the recipe to fill my cookie sheet… It’s a little thicker than what the pictures show, but still delightfully wonderful!
I followed the directions exactly but still had to bake them for 30 minutes, and even then the middle seemed a bit iffy. Still, a good dessert, fairly rich but not overwhelming.
My mom has been making these for years and they are always a hit. There are only 3 differences–we use quick cooking oats, a 16 oz bag of chocolate chips and we use a jelly roll pan, so i don’t quite understand why people say it’s not enough dough for 13×9 pan. You should definitely try these. They are so worth it.
These were delicious and really easy to make.
Boyfriend liked them. I thought they were too much sweetness for me (but i’m not a huge sweets fan). They went together quickly but weren’t gobbled up like other recipes I’ve tried. I used a 9X13 pan, any thicker and the sweetness would have been overpowering for my tastes.
Made these for hubby. He LOVED them. I did as other reviewers suggested and baked in an 8×8 pan. I also used chunky peanut butter. They go together really fast and easy too. These will get made on a regular basis around here.
This cookie is excellent exactly as it is but for those of you who can’t/shouldn’t have too much sugar…i substituted splenda white sugar and brown and used whole wheat flour and it is still excellent.
The recipe is a favorite of mine with one exception. This recipe is only 2/3 of my recipe, which is the reason why everyone is having trouble filling a 13×9 inch pan. My recipe calls for 3/4 c. butter, 3/4 c. sugar, 3/4 c. brown sugar, 1 egg, 2/3 c. pb, 3/4 tsp baking soda, 1/2 tsp salt, 1 tsp vanilla, 1 1/2 c oats, 1 1/2 c flower and 1 1/2 c chocolate chips. The frosting is the same though. Also, my recipe only bakes for 12 minutes. Half the time. They are delicious this way. They aren’t undercooked. They are chewy and perfect. My friend at work says she doesn’t even like peanut butter, but loved these.
Im giving these five stars even though I completely screwed them up! I thought a 9×13 inch pan was much to big so I used an 8×8 which was perfect. I had more than enough drizzle so next time I’ll cut that in half. VERY rich but delicious! I plan on using some of my batch for crushing up over ice cream….cant wait!!