Our old fashioned Peanut Butter Bars recipe has a thick and chewy base topped a quick chocolate glaze. They're perfect for potlucks or parties and can be made ahead or frozen!
I get more attention for these Peanut Butter Bars than any other cookie bar.
I get more attention for these Peanut Butter Bars than any other cookie bar. These chewy peanut butter bars are THE treat to bring to every potluck and way better than the Lunch lady peanut butter bars you may remember as a kid. A family friend (thanks Chris McLaws!) shared this recipe with us decades ago and it's been the most popular cookie bar in our family, since. They have the BEST soft and chewy texture and peanut butter flavor and you can double the recipe to bake in a baker's half sheet pan.
How to make Peanut Butter Bars:
Make Dough: With a hand mixer or stand mixer, cream butter, sugar, and brown sugar together. Add eggs, vanilla, and peanut butter then mix again. Stir dry ingredients in separate bowl, then combine.
Bake: Press dough into a greased 9×13″ baking pan and bake at 350°F (180°C) for 17-21 minutes. Be careful not to over-bake! They shouldn't look glossy, but barely set in the center (they will continue to harden as they cool).
Peanut butter and chocolate topping: Cool bars completely then spread a thin layer of peanut butter and melted chocolate glaze on top.
Make Ahead and Freezing Instructions:
To Make Ahead: Peanut butter bars will keep in the refrigerator for up to 1 week. The cookie dough could be made a day ahead of time, stored in the fridge until ready to bake.
To Freeze: Cover homemade peanut butter bars with plastic wrap, then a double layer or aluminum foil and freeze in a freezer safe pan up to 3 months. Thaw overnight in the fridge then bring to room temperature before serving.
More “Bar” Recipes:
- Blondies
- Magic Bars (7 Layer Bars)
- S'mores Bars
- Key Lime Pie Bars
- Ice Cream Sandwiches
- Scotcheroos
- Lemon Bars
- Butterfinger Bars
- M&M Cookie Bars
- Snickerdoodle Bars
- Sugar Cookie Bars
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Recipe
Peanut Butter Bars
Equipment
Ingredients
Peanut Butter Bars:
- 3/4 cup butter (170g), room temperature
- 1/2 cup granulated sugar (100g)
- 1 cup light brown sugar (220g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter (135g), plus more for spreading over baked bars
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour (188g)
- 2 cups old-fashioned rolled oats (170g)
Chocolate Frosting:
- 1/4 cup butter (57g)
- 1 Tablespoon unsweetened cocoa powder
- 1 1/2 Tablespoons milk
- 1 1/4 cups powdered sugar (150g)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Wet ingredients: In a large mixing bowl, cream together the butter, sugar and brown sugar. Add the eggs, vanilla, and peanut butter and mix well.¾ cup butter, ½ cup granulated sugar, 1 cup light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ cup creamy peanut butter
- Dry Ingredients: In a separate bowl mix together the dry ingredients.2 ½ teaspoons baking soda, ½ teaspoon salt, 1 ½ cups all-purpose flour, 2 cups old-fashioned rolled oats
- Combine: Add dry ingredients to creamy mixture. Press firmly into a greased 9×13'' pan.
- Bake at 350 degrees for 17-21 minutes or until no longer glossy, but just barely set in the center. Do not over-bake; they will harden as they cool. Allow to cool completely before frosting.
- Spread Peanut Butter: Once cool, spread a thin layer of creamy peanut butter over the bars.
- Chocolate Frosting: Add butter to a small skillet over medium heat. Once melted, stir in cocoa. Remove from heat and stir im 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.¼ cup butter, 1 Tablespoon unsweetened cocoa powder, 1 ½ Tablespoons milk, 1 ¼ cups powdered sugar, 1 teaspoon vanilla extract
Notes
Nutrition
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I originally shared this recipe in April 2013. Updated February 2018, May 2021 (frosting recipe amended), June 2023 and March 2025
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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..