These chewy Peanut Butter Bars are everyone’s favorite and so easy to make! They’re thick and chewy and topped with peanut butter and chocolate glaze.
Do you love dessert bar recipes? Try our Oreo Bars, Blondies, S’mores Bars, or Sugar Cookie Bars!
This easy peanut butter bars recipe was shared by a family-friend when I was a little girl and it’s been our huge family favorite ever since! They are completely addicting and you will want to eat the entire pan by yourself. Consider that my warning 🙂 .
How to Make Peanut Butter Bars:
Make Batter: Cream together the butter, sugar and brown sugar. Add eggs, vanilla, and peanut butter then mix well. In a separate bowl, mix together the dry ingredients then add dry ingredients to creamy mixture.
Bake: Press firmly into a greased 9×13” pan and 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.
Spread Peanut Butter: Once cooled, spread a thin layer of peanut butter over the bars.
Top with Chocolate Glaze: Melt butter in a small skillet over medium heat then stir in cocoa. Remove from heat and add milk, powdered sugar and vanilla. Whisk until smooth, using electric beaters to get out any lumps, if needed. Spread chocolate frosting over the top of the bars.
Enjoy: Cut these homemade peanut butter bars then serve. Cover any leftovers then keep for a few days at room temperature, or in the fridge for up to a week.
Make Ahead and Freezing Instructions:
To Make Ahead: Chocolate Peanut Butter Bars will keep well for up to 1 week, stored in an airtight container in the fridge.
To Freeze: Cover well and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Consider trying these popular “bar” recipes:
- Snickerdoodle Bars
- Butterfinger Cookie Bars
- Peanut Butter Brownies
- Perfect Lemon Bars
- Butterscotch Bars
- Rice Krispie Treats
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Recipe
Peanut Butter Bars
Ingredients
For the bars:
- 3/4 cup butter , room temperature
- 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)
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 2 cups old-fashioned rolled oats
For the chocolate frosting:
- 1/4 cup butter
- 1 Tablespoon unsweetened cocoa powder
- 1 1/2 Tablespoons milk
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 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 9×13” 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.
To make the chocolate frosting:
- Add butter to a small skillet over medium heat. Once melted, stir in cocoa.
- Remove from heat and add milk, powdered sugar and vanilla. Whisk until smooth, using electric beaters to get out any lumps, if needed. .
- Spread chocolate frosting over the top of the bars.
Notes
Nutrition
Did You Make This Recipe?
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I originally shared this recipe in April 2013. Updated February 2018, May 2021 (frosting recipe amended) and June 2023.
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Looks like most bakers did how I was taught. Let chocolate chips melt on top of base and then drizzle with thinned peanut better. I loved using super chunky PB the occasional nut was nice touch. Ours was called peanut butter fingers. Thanks for sharing your recipe
These were delicious. I hate when people alter the recipes and then rate them…I’m sure the “as is” recipe is as good. Here were my changes: threw in a handful of choc chips to the base. My frosting was: 2 1/2 cups choc chips melted with 3T peanut butter then spread on top. Delicious!!
Incredible!! I made these without printing the recipe out and then….spent untold time looking fir this recipe again, as I must have these again and again! I use fresh ground flour and they are sooo yum!
This recipe was something my mom and I made when I was a child. So when I made it, it brought back memories. Instead of the extra layer of peanut butter and the fancy frosting my mom just melted chocolate chips on top immediately after she took it out of the oven. So easy and so good! I loved reliving the food that mom made.
I made these as the recipe says, and I think they needed at least 1 tsp less Baking Soda. I felt like the had too much, as it was pretty strong.
Otherwise, I thought it was good.
can this recipe be made without rolled oats? If so, what could be the substitute or how much other ingredients should be added? Thanks
If you can’t use oats, you can use triticale. You can get it in the health food store. My sister is allergic to oats, and the triticale works nicely.
I thought bars were dry, I used quick oats so wondering if that would have made them dry. I put extra scoops of peanut butter in the base, only used 1 1/2 tsp baking soda. They could have had more of a peanut butter taste.
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Made these exactly as recipe says and they were perfect! My husband said, “please make these as much as you want!” Haha thanks for the yummy recipe!!
The Best Peanut Butter Oatmeal bar in the world!!!
I was thrilled to find this recipe…. ticked every box for middle of winter blahs pick-me-up. I am a seasoned cook , followed recipe to the T, and was shocked at the awful ” salty” taste they had when completed. I finally figured out it was the amount of baking soda listed in the recipe, which I thought was quite a lot when preparing the dry ingredients. My husband concurred about the baking soda taste. Sadly, I threw the whole pan out, quite an expensive disaster. I was determined to get this recipe right, so I remade them using half the baking soda (i.e 1 1/4 tsp.), and they came out beautifully. I then came here to read the comments, and was interested to see more than a few commented on the “saltiness”….. it’s not the salt, folks, but the baking soda (which IS salty in and of itself!). Give it a try next time you prepare these
Great recipe. I use extra crunchy in the cookie. The mention of keeping in the fridge is laughable, if these aren’t gone in a few hours you need to sort out your priorities.
Because I can’t eat anything with chocolate in it I make the frosting using melted Reese’s peanut butter chips. My grandsons think it is better than chocolate frosting
!
Any adjustments needed if using a different nut butter other than peanut?
HAVEN’T YET BUT AM ABOUT TO. ANYTHING WITH PEANUT BUTTER AND OR CREAM CHEESE IS A MUST. THANK YOU.
These are fire!! For real!! They are outstanding!! Soo good!! Cures any sweet craving! Yummy!!
These came out awesome! I only had enough peanut butter for the bars, so did not spread on top, just the frosting. They still came out great! Most importantly, do not over-bake! Great recipe!
Easy and awesome. Thank you!
Can I make these with oat flour rather than with oats? The recipe looks delicous. I will need to adjust it to be Gluten Free.
I haven’t tested with oat flour but would love to hear back if you do!
Got this recipe years ago from a local school lunch lady but eventually misplaced it over time. My hometown school made these for lunches from kindergarten to 12th grade!
It was great to find the recipe again.
I made them for our family reunion and all the adults carried on how they grew up eating these in school. Big hit! Thank you for sharing.
Not quite sure what I did wrong… felt like I followed the directions exactly but at the 18 minute mark the edges were looking quite brown and the center was completely liquid in the center with a pretty done looking edge; lowered the temp to 300 and baked for another long while, still rather underdone. My only thought is that I may have overbeat the butter but I’m not sure. Thanks!
I followed the recipe exactly and these were a big hit with my family! Thank you for the recipe!
Made these several times and they live up to their name!!
Thank you for this recipe. I haven’t made it yet but I like the chewie oatmeal part and was wondering if you could just add chocolate chips and maybe another 1/4 c peanut butter. Then would not need to make toppings. Let me know what you think before I mess this up if you think it would not work.
These need more peanut butter and less outs. Also the frosting is not chocolatey enough. A bit dry, kinda tasteless. I’m sure the kids will eat them but I’ll pass.
Peanut butter lovers dream bar! These bars are amazing! Kids and husband devoured them. I usually like to tweak recipes, but found this one required no tweaking! Delicious exactly as the recipe is written. Will be making these again!
The texture of the bars was excellent. A bit on the salty side for me personally, but that is easily remedied. Dad had absolutely no problems with it, seeing as how he ate more than half the pan. I did use a peanut butter frosting instead of spreading the peanut butter and doing the chocolate frosting ( yeah, I REALLY like peanut butter). Definitely going in the recipe box. Thanks for sharing!
Fantastic. Everyone requests them. I substituted 1 cup of homemade oat / nut granola for 1 cup of the plain oats. Addictive.
These are delicious!
My family and I really enjoyed these bars and I personally ate way too many of them, but I couldn’t help myself! I made them gluten free by substituting King Arthur Measure for Measure GF flour for the all purpose flour and using GF oats. Easy substitutions with great results!
Not traditional pb squares. More cake like. Did not care for them at all.
These are indeed the best peanut butter bars ever! I follow the recipe exactly and they are perfect every time, and devoured by all. People always ask me for the recipe. The edges are chewy and the middle is soft. Perfect!
Your ‘best ever’ peanut butter bars were mushy on the bottom and had way too much peanut butter. The peanut butter, along with the salt called for in the recipe, gave these bars a very salty taste. There was way too little icing to really taste the sweetness! A very big disappointment!
Maybe you just suck at cooking lol
🤣
🤣
Tried these for the first time. They were tasty, but next time will add a wee bit more peanut butter in the base and omit the thin peanut butter layer on top. My husband wants to try Raisins or dried Cranberries in the base, since he loves the oatmeal and Raisin combo. An easy square with lots of possible alternatives. Yummy.
Great recipe. I made it tonight with chunky Adam’s peanut butter and it turned out well, except the frosting. It was too runny.
I did a very small amount of creamy peanut butter for that layer. Overall, it was a good recipe, but I’ll add more peanut butter and a bit less sugar next time. And probably use a different chocolate frosting recipe. Overall, it was still very tasty and my family and some neighbors all enjoyed them.
These bars were the best for sure. Made exactly as stated & would not change a thing.
The are soft from edge to middle. I could eat the whole pan.
The oatmeal makes me feel like it is a health food. lol
This Recipe was great and delicious! Deffinetly Recomend it!
So good! We took the suggestion of someone and put on top: peanut butter, 1 c choc chips and 1/2 c of butterscotch chips melted together and it was like a scotcheroo and peanut butter bar combined. Thanks for a great recipe!
Oh and we also used crunchy peanut butter!
We love this recipe. We found the thin peanut butter layer to be too rich, but we do everything else exactly as written. So good!
Can it be frozen?
Hi Lauren,
These are delicious! I made a whole pan, but there are only two of us. Can I refrigerate or freeze them?
Thanks!
Yes, either one.
These are perfect! I didn’t alter a thing and used a pyrex dish. It took 21-22 minutes, but they were seriously so good.
After making a boxer recipe from my local grocer I got online and searched for a recipe for Peanutbotter bars and this recipe is the first one I looked at that was over 8 months ago. During this time I’ve made them on average 6 times a month and they never turn out exactly like the last batch and I believed it the cooking time that makes each batch different. I’ve inadvertently left out the brown sugar, another time it was the vanilla and once I made it with a pancake mix thinking it was flour I’ve even used lard to replace 1)3 of the butter in the cooked mix. It wasn’t ever noticed by my friends and family that the ingredients were missing. I do use more peanutbutter then it calls for and I triple the chocolate topping. It’s a great recipe and want to say thank you to the cook, chef mother for posting online. I’m hooked as is everyone who hasbeen a guest in my home, and it’s a true story the waking up in the middle of the night for a snack.
Wi made them but after I took them out of the oven I found they sunk in the middle ,,but after I cut them they looked delicious
Is there another option to put on top instead of the chocolate?
I love the consistency of these bars — exactly as promised — soft and chewy mmmmm goodness. I’ll make these again down the road, but likely won’t use the chocolate frosting next time — for me, it almost overpowers the peanut butter flavor, and is a little too sweet. A thin peanut butter frosting would appeal to my tribe a bit more, and maybe a half-cup of chopped peanuts for a little crunch in the cookie batter.
Is 2 1/2 tsp baking soda accurate? Seems like a lot..
Yes, it is.
i love how they taste
Delicious! Now, I have to admit after reading the reviews, I thought about doubling the frosting. I didn’t and gave the recipe a chance. I think the reason there isn’t enough frosting for some people is because this frosting cools quickly and if you aren’t fast enough to spread it out, it melts the peanut butter and is hard to move or spread. Just be warned, the frosting amount is fine, as long as you move quickly and pour it in all 4 corners and then the middle. Thanks for the recipe!
Many countries don’t use cup measurements please can you also display the metric measurements like many cooks do on recipe web-sites to give everyone a choice then I might attempt this recipie ?
Hi Emma,
You will find that new recipe on my site all have the option to convert to metrics. Simply reach out if you find any other recipes you wish to make that don’t have the conversion option :). This one has it now- look for it by the ingredients in the recipe card.
Hey Lauren,
This recipe looks amazing but the link to convert to metric won’t work. Am I doing something wrong? Desparate to try these but dont have cup measures.
Hmm. I’ve check it on my end. Why don’t you try one more time (the conversion button is in the recipe card). If it still doesn’t work, email me directly and i’ll send you the estimates! lauren@tastesbetterfromscratch.com
It’s bars not cookies, the author verified this amount.
Thank you Lauren Allen, these were terrific, wouldn’t change a thing! Reminds me of Elementary school, when they actually cooked in school.
Tasted amazing – only thing was that the chocolate frosting portion of the recipe did not make enough to cover the pan- should be nearly doubled for a good covering. Thank you for this recipe I will hang onto it!
Ok, the recipe needs to be rewritten to fix the errors. I didnt read the comments before I made it so things were off. But I will say even with the baking soda error, the cookie part came out fabulous. The icing isn’t great as some have already said. But I made do with what i had. I will use melted chocolate chips as well in place of the icing. I took some to work today and people loved them. I do too!
It’s bars not cookies, the author verified this amount.
I used a glass 9×13 pyrex dish… I greased the pan with melted butter and then put down parchment paper and greased that with melted butter and dusted with some flour… I followed the peanut butter bar mixture exactly though i did use a bit less of the quick cooking oats… put that in the pan and baked it for 17.5 minutes…. it came out perfect… the chocolate frosting I followed the directions as instructed accept I didnt have milk on hand … so i tried it with heavy whipping cream and added in a table spoon of cold brewed coffee… it came out really good and covered all the bars but a quarter… I had to redo the chocolate frosting so this time what i did was … I used 1 stick of butter, and instead of heavy whipping cream I used hazelnut coffee creamer and added in the cold brewed coffee… Wow amazing!! it covered the whole dish…. these bars taste like a cross between a peanut butter cookie and a no bake at the same time!!!… Thank you for the recipe I will be making these again and again… It is pure heaven in my mouth so darn good and addicting!!! thank you again I wish i could post a pic of them up
This sounds amazing! When I make these, I’ll try your suggestions.
Thanks
Can quick oats be used?
Yes.
Absolute perfection, completely cured my peanut butter and chocolate craving, plus the whole family loved em! I made them vegan, with flax “eggs”, almond milk, and Earth Balance butter; turned out perfectly. SO GOOD!!!
It is absolutely delicious. Texturally, wonderful. Flavor is unbeatable. Tomorrow I will bake two smaller pans and layer with peanut butter and strawberry jam to make a layered PB&J bar.
I would have given this five stars except the icing is, as many reviewers have said, very flawed. I tried twice, and ended up just pouring melted chocolate chips over the top. (And that’s much, much easier!) Other than that, 1/2 teaspoon, NOT TBSP, of baking soda! This is not soda bread. No baking ever requires more than 1 tsp of soda per pan of anything.
Have yet to taste, but after 19 mins. center looked a bit gooey & I placed pan bake into oven for 3 mins. I anticipated the cookie to firm, but still seems it did not. I expected to share with neighbors, but I’m hesitant to do so. if cookie containing eggs is not cooked thoroughly. I double checked my ingredients.
You should cook it until a toothpick inserted into the center comes out clean, or with few crumbs. If it’s still gooey in the center it is not cooked enough. Also, it may be worthwhile to have your oven calibrated if it’s taking overly longer to cook then the recipes states :-).
I made these exactly as stated in the recipe and they came out GREAT! They are indeed the best ever peanut butter bars! I took these to a friend’s house for our football season opening game and they were a huge hit! They pan of cookies were devoured, not a crumb was left! I will be making these again and again throughout the fall and winter. Thank you for sharing this delicious recipe with us!
As to thimie world’s best I couldn’t say because other then this reciepe I have only had the box mix, I see no reason to sample any other recipe as this one is delicious and damn near full proof. I make them on an average of 6x a month and have only gotten the recipe correct 3 times in 2.5 months, they are great without the brown sugar, they are also great using imitation vanilla, the flavor is great even when over cooked although texture was not the best , I’ve even mistakenly added almond extract to one pan of a double batch and test tasted vanilla is the best, (I’ve learned 17 min is all it takes for my 11×17 pan and I pull them out even if they do not look down or if tooth pick comes out wet.) When I originally looked up the recipe I found one that said to put peanut butter on while still warm, (made it to sloppy) so my advice stick to the recipe all in all I see no reason to change anything just follow the recipe and you will be pleasamtly surprised.
I just made these for the first time. Very easy and so delicious. Addictive. It tastes like a peanut butter cookie and a no bake in one. It’s not to sweet. Didn’t realize chocolate icing was so easy to make (I typically hate icing because its so sickening sweet but this one is just right). I will definitely make these again. Very good!!
This recipe is fantastic!! I’ve made it twice now and it is simply delightful.
I’m so happy you liked it! Thanks for sharing!
Not only great so easy to make. One time made and a couple of people have asked for a link to this recipe. Thank you for helping me look good.
Also on a side note thank you for the smart web design of having the ‘jump to’ buttons at the top. Simple things like that make the whole site worth bookmarking not just for the one recipe.
My husband and I left out the oats and put it in a smaller pan, baking it twice as long. Or chocolate icing turned out beautifully the first time – I’m not sure why so many people had issues with it. Thank you so much for this recipe! We’ll definitely be making it again soon 💕
Is 1/2 Tablespoon baking soda correct? I’ve made these twice and used 1/2 teaspoon. Yummy recipe, but I double the frosting recipe.
I use the amount stated in the recipe.
Recipe clearly say 3/4 Tablespoon. What gives?
Yes, 3/4 Tbl. is correct. Just do your best to measure out 3/4 of your Tbl.
Found this a few weeks ago and they are easy to made and delicious. I am about to make my third batch lol —- all the family loved them and we are in Argentina and peanut butter is not popular or used much, so to begin I had to make my own peanut butter. ( very easy too) I adapted the recipe the 2nd time I made them adding crushed nuts in the batter as well as chocolate chips. I also added crushed nuts atop the layer of peanut butter on the top and instead of the icing I simply used melted semi- sweet chocolate. They were a hit and I’ll make them this way again tomorrow adding a bit of coconut on top of the nuts before adding the melted chocolate — lol I want it all! Thanks so much for your recipe …
I made these tonight for our sons and visiting nephews, and they were a huge hit! The chewy texture and delicious flavors were an irresistible combination! I made a favorite topping instead of the recipe’s frosting because of the mixed reviews. Glad I did because it really complimented the bars, is quick and easy, & can’t fail: 1 c. chocolate chips, 1/2 c. butterscotch chips, and 2/3 c. peanut butter melted together, and spread on top of cooled bars! Home Run! Will definitely make these again!
So happy to hear it! Thanks for your comment.
Let me preface by saying that I’m NOT an avid baker. I have probably baked a total of 8 times in my entire life.
Still, this recipe was easy enough for even a novice to follow, and has enough detail to make you feel like a pro (sort of).
Everyone loved them! Consistency and flavour are remarkable. I only had about half the amount of rolled oats in the cupboard, but they still turned out great.
I drizzled the frosting, since I was confident that my attempt to make the frosting smooth and even would turn out poorly. As such, bites that don’t have much chocolate drizzle would not be as sweet, but are still delicious. I have a very sweet tooth, so I was the only one who cared about this. If I drizzle the frosting again next time (yes, will definitely make these again), thinking maybe to put half the confectioners sugar into the dough, and half into the frosting for a more even distrivution. Unless that would be uncouth? ?
Five stars all the way, this recipe is one for the books!
Delicious and chewy!
When making the icing, my butter cake separated during the cooking process and I thought it was botched, but I just powered on ahead and added the icing sugar and everything turned out wonderfully!
Just put icing on ..looks delicious ???
The squares turned out delicious ???
My son and I made these last night and after I cooled and added peanutbutter and chocolate, I cut into them and wanted to try one. It didn’t look 100% done in the middle is that how it’s supposed to be? I baked for 17 first and then let it bake another 3 minutes.
It shouldn’t be doughy in the middle at all–just chewy like a cookie bar.
Everything about these bars are……PERFECT!!! They are the tastiest, chewiest oatmeal bars I have ever had! Might I add the frosting is SO DELISH! Your instructions were easy to follow and I had all the ingredients on hand!! This one is going in the cookbook! Thank you for sharing!
I’m so happy to hear it! Thanks Amber <3
Thank you for notes to prevent over baking … I resisted the urge to bake longer because it appeared to need a few more minutes … So glad I followed your directions !!!
Now waiting for cooling and final steps … Yum … … 🙂
My family loved these bars – they really are addicting! I made them like the recipe said, but didn’t see any reason to boil the milk for 2 minutes. I took it off the heat as soon as it started boiling (making sure I had whisked the cocoa powder in) stirred in the powdered sugar and it was perfect. Will make again!
The recipe for the chocolate icing is incorrect. I wasted the last bag of my powdered sugar trying to make this icing. I think you screwed up and did not include the milk. I ended with lumps in the bottom of the pan.
I’m so sorry it didn’t work for you–something must have gone wrong in the process. I make it with success all the time 🙂
Delicious flavor! Loved the peanut butter and oat combo! I couldn’t get the chocolate frosting to come out right, however — the butter oils separated and the cocoa powder stayed as chunky little powder pieces. I tried twice and couldn’t get it to melt together properly like yours in the video. Any ideas if I was over boiling or not boiling long enough?
Anyway, I just melted dark chocolate instead and poured that over top — it turned out great! Recommend!
Hi Rory,
Most likely the mixture was boiled to hot and too fast! Be sure to whisk it constantly and when it starts to boil and don’t boil it for more than the suggested 2 minutes. (You could even try removing it from the heat once it starts boiling)! Best of luck!
Omg!
The wold’s best peanut butter bars!!!
Wish I could post a pic
Followed the recipe to the T, only used quick cooking oats, unsalted peanut butter
Love, love, love
This recipe looks great but there are only two of us. Can I cut the recipe in half and put in a 8×8? Tried your lemon bars and they were the bomb!
Thanks Carlye! Yes, you could cut it in half for an 8 inch pan. Hope you enjoy them!
Sorry Lauren, I just left a comment about your wonderful recipe and called you Laura! My apologies!
I was looking for a recipe for oatmeal peanut butter cookies when I found this recipe. So much easier and so much better than any peanut butter cookie I’ve ever made. My son-in-law loves peanut butter and requested I make these again in place of a birthday cake for him! Thank you, Laurie. I am eager to try your other recipes.
Do you store these at room temp or refrigerated? I’d like to mail some in a care package. Do you think they’d keep? Thanks!
Hi Katie,
They will definitely store well for a day or two at room temp.
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.
Can I use almond flour instead of reg. flour???
These look soooooo yummy!!
Judy
I haven’t tried this with almond flour so I can’t say for sure. I’d love to hear if you try it!
My family didn’t care for these Peanut Butter Bars. There are to sweet. I would NOT give them 5 Star rating
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!!
these are perfectly delicious! made these yesterday and it was a hit!! thank you for the recipe!
How do I measure 3/4 tablespoon baking soda?
Hi Lori. I like to take a 1 tablespoon measurer and fill it 3/4 the way full. Use your closest judgement :).
Really good!!
Could these be made in a jelly roll pan?
Yes! Double the recipe 🙂
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!
These are INCREDIBLE!!
Hands down the best peanut butter bar recipe EVER!
I’m so glad you agree! Thanks so much for sharing!
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.
Thanks so much–happy you liked them!
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.
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!
Thanks so much for your comment. I’m thrilled they were a hit! Thanks for sharing, and I’m glad you found me!
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.
Perfectly delicious and easy. Followed exactly. No problems.
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.
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.
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.
Oh yummy. These are just delicious. Thanks for sharing this recipe.
Simon
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.
Is that sweetened or unsweetened cocoa?
Unsweetened cocoa 🙂
Is there a secret to getting your butter not to separate when boiling? Did it twice.
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!
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!
Thank you for this! That’s exactly how mine went too so I put it in the mixer, added a splash of milk and whipped it, turned out perfectly!
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!
Thanks so much Kristen! Hope you like them 🙂
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!
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!
oh dang, just read the whole recipe. . . loser, sorry!
I wonder which oats should I use I have the quick and the old fashioned
Hi Cindy, use the old fashioned oats 🙂 Enjoy!
they look yummy!
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.
That’s a great idea..
I made them and they are fantastic..
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?
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!
Oh there’s no problem I definitely want to do that . Thanks for your reply