|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||3%|
|Total Sugars 12g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These peanut butter oatmeal bars are incredibly delicious and surprisingly easy to mix and bake. The bars are perfect for a party or gathering, and they will disappear quickly. The crust and topping are made with a combination of butter, brown sugar, and oats, and a mixture of sweetened condensed milk, chocolate chips, and peanut butter makes up the incredible filling.
We used semisweet chocolate chips in the bars, but milk chocolate chips would be delicious as well. If you want a little more crunch, use chunky peanut butter. Or add some finely chopped peanuts, pecans, walnuts, or coconut to the topping. See the tips and variations for more.
Gather the ingredients.
Preheat oven to 350 F. Butter a 9 13 x 2-inch baking pan.
Combine sweetened condensed milk and peanut butter in a mixing bowl. Stir to blend thoroughly and then set aside.
Combine brown sugar, flour, oatmeal, soda, salt, and 3/4 cup butter in a large bowl. Mix well.
Pat 1/2 to 2/3 of the oat mixture in the bottom of prepared baking pan. Use enough to cover the bottom of pan (this should be about 13 ounces of the mixture or slightly more than half).
Drizzle bottom layer evenly with peanut butter mixture. Sprinkle chocolate chips over the peanut butter layer and remaining oat crumbs evenly over chocolate chips.
Bake for about 18 to 21 minutes. Watch carefully and take care not to overbake. The edges will be browned, and the top will be lightly browned. Cut evenly into bars.
- Add about 1/3 cup of finely chopped pecans, peanuts, coconut, or walnuts to the topping crumbs.
- Use chunky peanut butter for the filling.
- Refrigerate the bars or freeze them for longer storage.
- The recipe makes a big 9 x 13 x 2-inch panful. If you don't need a large amount, freeze half of them. Put bars in a container separated with waxed paper and store them in the freezer for up to six months.