Moist and Delish Chocolate Chip Peanut Butter Oatmeal Bars were on the radar today. But they are gone, gone, gone now! Hmm...imagine that, would you? Seriously, nothing awesome lasts forever.
And more seriously? Nothing lasts an hour, when this peanut butter oatmeal bar dessert comes out into view. That's how it rolls around here, when it comes to chocolate chip love! LIke these Chocolate Chip Cookie Dough Frosted Brownies!
I love the combination of creamy peanut butter, major chocolate chips and old-fashioned oatmeal all rolled up into rich decadent Delish Chocolate Chip Peanut Butter Oatmeal Bars.
These loaded peanut butter oatmeal bars are simple to make and you'll want to make them over and over. Add in your favorite add-ins to mix it up when the mood strikes. These are great treats for the kids as well as the adults!
Ingredients You Need
- butter
- brown sugar
- granulated sugar
- peanut butter
- eggs
- all-purpose flour
- baking soda
- salt
- old-fashioned oats
- semi-sweet chocolate chips
How to Make Delish Chocolate Chip Peanut Butter Oatmeal Bars
- Preheat oven to 350.
- In a large bowl, cream together butter, brown sugar, white sugar for several minutes and then add peanut butter and beat in until smooth. Beat in the eggs one at a time until well blended.
- Combine the flour, baking soda, and salt together in a bowl, then pour and stir into the wet mixture and mix until just combined.
- Mix in the oats and ½ of chocolate chips until just combined.
- Spread into 2 - 8x8 greased pans or a 13x9 greased pan, add saved out chocolate chips and sprinkle on top and bake for 25-30 minutes for 2 - 8x8 pans or 20-25 minutes for 13x9 pan or until just light brown.
- Don't over-bake for best results!
- Cool, cut and store in an airtight container.
These kind of combination-packed goodie bars are so addicting to me! I have an obsession with desserts, and these Delish Chocolate Chip Peanut Butter Oatmeal Bars definitely hit the radar. You need to give these a try. 🙂
PB & C lovers gotta try these or at least look! 🙂
- Reese’s Peanut Butter Cup Explosion Brownies
- Reese’s Peanut Butter Chocolate Oreo Tart
- Flourless Peanut Butter Chocolate Chip Cookies {GF, No Butter, Naturally Sweetened}
- Peanut Butter Loaded Bars
- Soft Batch Peanut Butter Chocolate Chip Cookies
- Lunch Lady Peanut Butter Bars
Delish Chocolate Chip Peanut Butter Oatmeal Bars
Ingredients
- 1 cup butter softened
- 1 ⅓ cup packed brown sugar
- ⅓ cup white sugar
- 1 cup peanut butter
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups old-fashioned oats
- 1-2 cups semi-sweet chocolate chips save out ½ for sprinkling on top
Instructions
- Preheat oven to 350.
- In a large bowl, cream together butter, brown sugar, white sugar for several minutes and then add peanut butter and beat in until smooth.
- Beat in the eggs one at a time until well blended.
- Combine the flour, baking soda, and salt together in a bowl, then pour and stir into the wet mixture and mix until just combined.
- Mix in the oats and ½ of chocolate chips until just combined.
- Spread into 2 - 8x8 greased pans or a 13x9 greased pan, add saved out chocolate chips and sprinkle on top and bake for 25-30 minutes for 2 - 8x8 pans or 20-25 minutes for 13x9 pan or until just light brown.
- Don't over-bake for best results
- Cool, cut and store in an airtight container.
Kim Lange says
Here are the general guidelines:
Temperature: Increase between 15 and 25 degrees to help baked goods develop structure faster. Mostly needed with cake, some cookies, and yeast bread.
Bake time: For every 30 minutes a recipe suggests, decrease by 5 to 8 minutes.
Sugar: Subtract a tablespoon per cup that your recipe calls for. Too much sugar concentration weakens dough.
Liquid (water, milk, etc.): At, 3,000 feet use 1 to 2 additional tablespoons to prevent dough from drying out.
Flour: Add 1 extra tablespoon at 3,500 feet to help strengthen dough; add an additional tablespoon for every 1,000 feet of elevation after that.
Leavening agents (baking soda and baking powder): Decrease by 1/8 teaspoon at 3,000 feet, 1/8 to 1/4 teaspoon at 5,000 feet, and 1/4 teaspoon at 7,000 feet. If the recipe calls for both, decrease both.
Hope this helps Judy!
Judy says
I've made these three times, and they're delicious, however, the center always sinks and the corners are thick and kind of hard. I live at 4300 feet altitude, so one time I added 2 Tbsp flour, but they still fell. Any suggestions?
Kim Lange says
You are so sweet Vivienne! Thank you so much for trying them! xo
Vivienne says
These were great. Very rich, tasty, and flavorful. Love your recipes.
Kim Lange says
Yes you can Patty. I know some natural peanut butter brands can be a little stiff, so if that's the case, I would microwave 10-20 seconds to make it easier to work with! Jif natural peanut butter is pretty smooth! Enjoy!!
Patty says
Can I use natural peanut butter?
Kim Lange says
I am sorry Laurie. I updated it to reflect 1 teaspoon versus 2. Thank you for the feedback!
Laurie says
Too much baking sofa for my liking
Kim Lange says
I'm so glad it worked out for you Yaka. Thank you so much! 🙂
Yaka says
Tried this! But it took me a little longer to bake and I used the 13 x 9 pan. But tastes delicious!
Kim Lange says
I'm so happy to hear! That you Lynda! xo
Lynda says
Amazing and easy one- pan baking. Great for freezing as well.
Kim Lange says
Hey Brittany! I think this could be bumped down to what you feel comfortable with when it comes to baking soda and the bitterness, and since people have different tastes, I understand where you are coming from. This recipe has 1 1/2 cups oats besides 1 1/2 cups flour, so that's why there is more, like oat flour only oats, but I think 1 teaspoon of baking soda would suffice for sure. Thanks for your feedback and I hope you enjoy! xo
Brittany says
Why does this call for 2 teaspoons of baking soda if the rule for baking soda is 1/4 teaspoon per cup of flour? I'm always concerned about the bitterness of baking soda in baked goods if too much is added..
ChocolaTess says
Danielle, I'm so glad you enjoyed them. Thank you for sharing, and putting the peanut butter chips/semi-sweet chocolate chip combo sounds wonderful! 🙂
Danielle Andre says
I just made these bars and they are scrumptious. I mixed semi sweet chips with Reese peanut butter chips. Baking time was longer in my 13/9 . Mine tool like 35-37 minutes. but I put foil over top to prevent edges getting to brown and crispy. Great with cup of coffee or almond milk or whatever ??
ChocolaTess says
I'm so sorry Jen! Maybe you just needed to bake them a little more. If edges are browning more, not sure what type of pan you are using, but you could reduce the temperature 25 degrees and bake a little longer, and rotate pan in oven half way through baking. Be sure to select a light-colored, shiny pan, which will conduct heat evenly. Glass or dark-colored pans can cause the edges to overbake or even burn. A lot of times I use parchment or tin foil in my pans as well. Hope you give them a try again!
Jenn says
I did 350 and even cooked more because of gooey-ness. The edges were great! LOL I reread recipe over and over to make sure I did everything right....so sad they didn't all turn out.
ChocolaTess says
Jenn, 350 is the temp. What temp did you use?
Jenn says
No temp listed!!! Help they are still gooey but getting over done on edges!
ChocolaTess says
Thanks Melissa! It's definitely a fave of mine for sure. 🙂
ChocolaTess says
Thank you so much Candice! It is amazing! 🙂
Melissa @ LumberandLaundry says
These look so delicious and easy! I love the combination of peanut butter, oatmeal and chocolate as well.
Candice says
OMG this looks amazing hmmm
Candice | Beauty Candy Loves
ChocolaTess says
You're officially signed Teresa! Anytime 🙂
teresa says
Sign me up, Kim! I want one now. 🙂