Description
These Chocolate Chip Peanut Butter Oatmeal Bars combine the rich flavors of creamy peanut butter, sweet chocolate chips, and hearty oats into a chewy, fudgy treat. Perfect for snacking or dessert, these bars are easy to make and satisfy your sweet tooth with a delightful mix of textures and tastes.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 1/4 cups quick-cooking oats
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup brown sugar
Wet Ingredients
- 1 cup butter, melted
- 1 14-ounce can sweetened condensed milk
- 1/2 cup creamy peanut butter
Other Ingredients
- 1 12-oz package semi-sweet chocolate chips
Instructions
- Prepare the Pan: Line a 13×9-inch baking pan with aluminum foil and spray it with cooking spray; set aside. Preheat your oven to 350°F (175°C).
- Mix Dry and Wet Base Ingredients: In a large bowl, combine the melted butter, brown sugar, baking soda, and salt. Mix on low speed with an electric mixer until smooth. Then add the flour and quick-cooking oats, and continue mixing until all ingredients are well combined.
- Reserve Oat Mixture: Take out 1 heaping cup of the oat mixture and set it aside for later use.
- Form Crust and Bake: Press the remaining oat mixture firmly into the bottom of the prepared pan to form a crust layer. Bake this crust in the preheated oven for 10 minutes.
- Prepare Peanut Butter Topping: While the crust bakes, combine the creamy peanut butter and sweetened condensed milk in a bowl. Mix until smooth and fully blended.
- Assemble the Bars: Remove the crust from the oven and pour the peanut butter mixture evenly over it. Carefully spread it out with a spatula. Next, crumble half of the reserved oat mixture over the peanut butter fudge layer. Sprinkle the semi-sweet chocolate chips evenly on top, then add the remaining reserved oat mixture over the chocolate chips.
- Bake to Finish: Return the pan to the oven and bake for an additional 25 minutes, or until the oat crumbles start to turn golden brown.
- Cool and Serve: Allow the bars to cool completely in the pan. Once cooled, lift them out using the aluminum foil edges, cut into 20 bars, and store in an airtight container.
Notes
- Use quick-cooking oats for the best texture; old-fashioned oats might make the bars denser.
- Ensure the peanut butter is creamy for smooth spreading.
- These bars keep well stored in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 week.
- You can substitute chocolate chips with chunks or other types of baking chips if desired.
- For easier removal, allow the bars to cool completely before slicing.
