This post contains affiliate links.
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.
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
I originally shared this recipe in April 2013. Updated February 2018, May 2021 (frosting recipe amended), June 2023 and March 2025
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!