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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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.