Perfectly thick, soft and chewy peanut butter bars with a peanut butter and chocolate glaze.
You wont see me use the words “BEST” in too many recipes, because a lot of people have great variations of a lot of dishes. However, without hesitation I can say these are THE BEST peanut butter bars in existence!
This peanut butter bars recipe has been a huge family favorite for many years. Simply put, they are completely addicting and you will want to eat the entire pan by yourself. Consider that my warning 🙂 
If I’m ever making these for a party I always have to make an extra pan for my family or else I’m in trouble! I’ve tried quite a few peanut butter bars in my day, and none compare to these.
First of all, they are thick, chewy, and soft. They’re in the same family as my Oatmeal Chocolate Chip Cookie Bars, but with a peanut butter twist. I love the taste and texture that the oats add.
They have the perfect ratio of chocolate and peanut butter, without being overwhelmingly sweet.
The dough for the bars has 1/2 cup of peanut butter in it. Once they’re baked and cooled, you spread a very thin layer of creamy peanut butter over them.
Then, you make a warm chocolate frosting and pour it over the top. YUM!
These really are the World’s Best Peanut Butter Bars!
Consider trying these popular “bar” recipes:
- Snickerdoodle Bars
- Butterfinger Cookie Bars
- Caramel Crunch Bars
- Perfect Lemon Bars
- Oreo Cookie Bars
- Butterscotch Blondies
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Perfectly thick, soft and chewy peanut butter bars with a peanut butter and chocolate glaze, and oats baked in the chewy cookie bars.
- 3/4 cup butter
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup creamy peanut butter (plus more for spreading over baked bars)
- 3/4 Tablespoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1/4 cup butter
- 1 Tablespoon unsweetened cocoa powder
- 1 1/2 Tablespoons milk
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. In a large mixing bowl, cream together the butter, sugar and brown sugar.
Add the eggs, vanilla, and peanut butter and mix well.
In a separate bowl mix together the dry ingredients. Add dry ingredients to creamy mixture.
Press firmly into a greased 9x13'' pan. Bake at 350 degrees for 17-21 minutes. Do not over-bake! They will look just barely set in the center, and they will harden as they cool. Allow to cool completely.
- Once cooled, spread a thin layer of peanut butter over the bars.
Combine the butter, cocoa and milk in a medium saucepan. Heat until boiling.
Stir for 2 minutes. Remove from heat and stir in confectioners sugar and vanilla.
- Spread chocolate frosting over the top of the bars. Chocolate will thicken once cooled.
Recipe Video
I originally shared this recipe in April 2013. Updated February 2018.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Lauri Wenberg says
These are delicious, however, instead of the frosting, I top them with melted Hershey bars. The chocolate sets up so you can stack them and the Hershey seem to be a little less sweet.
dina says
they look yummy!
Kristen @ A Mind Full Mom says
I am obsessed with the peanut butter and chocolate combination. And the fact these are “from scratch” I know they will be so much better than anything in a package. Can’t wait to make these!
Lauren Allen says
Thanks so much Kristen! Hope you like them 🙂
Tracy says
Is the frosting recipe supposed to say 1/2 cup butter, or 1/2 cup peanut butter? You mention the frosting having the perfect peanut butter/chocolate ratio, but recipe doesn’t list peanut butter. . .
Anxious to try these. Thanks!
Lauren Allen says
Hi Tracy, You’ll notice in #3 of the directions that you spread a thin layer of peanut butter over the baked bars once they are cool. Then you top that with chocolate frosting! Let me know if you have any more questions!
Tracy says
oh dang, just read the whole recipe. . . loser, sorry!
Cindy says
I wonder which oats should I use I have the quick and the old fashioned
Lauren Allen says
Hi Cindy, use the old fashioned oats 🙂 Enjoy!
Lisa says
Is there a secret to getting your butter not to separate when boiling? Did it twice.
Lauren Allen says
Hi Lisa, this usually happens because of a shock in temperature when your cooking on the stovetop (using super high heat and then removing it from heat to cool abruptly). Make sure to bring the mixture to a boil slowly, over medium heat–and stir constantly. Hope this helps!
April says
I had this same problem even after going really slowly and stirring constantly. But I saved it by putting the mixture (including powdered sugar) into my mixer and while whipping adding a dribble of milk. Smoothed out beautifully and was no longer a greasy mess. The frosting still set up and everything. Thanks for the recipe!
Julie says
Is that sweetened or unsweetened cocoa?
Lauren Allen says
Unsweetened cocoa 🙂
Maureen Lyons says
Is the baking soda amount correct at 3/4 tablespoon? That’s a lot of baking soda! I cut it back a bit when I made the recipe today and still feel there is too prominent of a soda taste. Otherwise a great recipe for texture and flavor.
plasterer bristol says
Oh yummy. These are just delicious. Thanks for sharing this recipe.
Simon
Kristi says
I am eating this now. I made it with tahini instead of peanut butter. And a gluten free flour baking mix. I added some chopped cooked apples. It is really good.
Russell Young says
Followed your recipe exactly and they wouldn’t set cooked 5 minutes more still wouldn’t set turned heat up to 400 for another 5 minutes still an awesome tasting peanut butter mush but wouldn’t call em bars.
Lauren Allen says
Hi Russell, I’ve never had that problem–especially having the texture be “mush”? Something must have went wrong, possibly your leavening ingredients were not fresh, or the amount used was incorrect. I’m so sorry they didn’t turn out.
Betty says
Perfectly delicious and easy. Followed exactly. No problems.
Ryan says
These are insanely good, I could have eaten all of them. lol. Brought the extras with me to work and everyone went crazy saying they were the best peanut butter bars they had ever had.
Karma says
I just found your recipe and baked these for a family gathering today. They were definitely the hit of the party – everyone was raving how delicious they tasted. Thank you for a new favorite!
Lauren Allen says
Thanks so much for your comment. I’m thrilled they were a hit! Thanks for sharing, and I’m glad you found me!
Karin Ann Bunnell says
Mine did not set either after checking several times. I took the bars out of the oven and let them cool, but still they did not set. So I put the bars back into the oven for an additional 10-15 minutes and then took them out. When they cooled the second time, they set just perfectly. I had brand new baking soda and they sunk a bit in the middle after cooling, but at least were done and tasted wonderfully.
Tyson Jones says
These are SO good! Possibly my new favorite dessert. I really like how they have oats in them and the taste and texture were great. Thank you.
Lauren Allen says
Thanks so much–happy you liked them!
Liz says
Hands down the best peanut butter bar recipe EVER!
Lauren Allen says
I’m so glad you agree! Thanks so much for sharing!
Tolula Krei says
These are INCREDIBLE!!
Lori Dorsey says
This recipe is awesome! I have made it twice and it came out great both times. Great bar consistency! Rave reviews from all who tried it including myself, LOL My variation was using Hershey‘s special dark cocoa and a little espresso powder in the chocolate layer! Perfect combo of chocolate and peanut butter! Thanks so much for sharing such a great recipe! It’s a keeper!
Nancy Kociss says
Could these be made in a jelly roll pan?
Lauren Allen says
Yes! Double the recipe 🙂
Satah says
Really good!!
Lori says
How do I measure 3/4 tablespoon baking soda?
Lauren Allen says
Hi Lori. I like to take a 1 tablespoon measurer and fill it 3/4 the way full. Use your closest judgement :).
Suki says
these are perfectly delicious! made these yesterday and it was a hit!! thank you for the recipe!
Jill says
This is our favorite cookie bar also. I double the recipe and put in my jelly roll pan. I also take the easy route with the frosting. I put a few dalops of peanut butter around on top and sprinkle dark chocolate and milk chocolate chips around and stick back in the oven for approx 1 min. with oven off then spread around. Wonderful!!
Cindi says
My family didn’t care for these Peanut Butter Bars. There are to sweet. I would NOT give them 5 Star rating
Judy says
Can I use almond flour instead of reg. flour???
These look soooooo yummy!!
Judy
Lauren Allen says
I haven’t tried this with almond flour so I can’t say for sure. I’d love to hear if you try it!
Aisling F says
I’ve been looking for an alternative to cliffbars and this hit the spot exactly. Protein and sugar. Exactly what I need when doing a long day of climbing. Followed the recipe apart from substiting almond meal for flour. Tiny bit more crumbly but minimal difference.