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! There. I said it. And it feels good to get that out there…because it’s soo true! They are the best ever!
This peanut butter bar 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!
It’s sad because whenever I have peanut butter bars anywhere else, I kind of cringe inside because I wish the baker had used this recipe. I’ve just never had any other peanut butter bars that are like this one—thick but soft and chewy, with the perfect ratio of chocolate and peanut butter; the World’s Best Peanut Butter Bars!
- 3/4 cup butter
- 1/2 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla
- 1/2 cup peanut butter (plus more for spreading over baked bars)
- 3/4 Tablespoon baking soda
- 1/2 tsp salt
- 1 1/2 cup flour
- 2 cups rolled oats
- 1/2 cup butter
- 2 Tbs cocoa
- 3 Tbs milk
- 2 1/2 cups confectioners sugar
- 2 tsp vanilla
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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.
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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.Let cool.
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Once cooled, spread a thin layer of peanut butter over the bars.
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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.
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Spread chocolate frosting over the top of the bars. Chocolate will thicken once cooled.
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!
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.
Jeannine Johansson says
I bake these bars but they were great but a little DRY. Should they not be more chewy is that I cooked them to long or what?
Lauren Allen says
Hi Jeannine, dry bars would most likely come from over-baking, or too much flour. I hope you get to try them again and they work better!
Jeannine Johansson says
Oh there’s no problem I definitely want to do that . Thanks for your reply