Hello, baking enthusiasts! I’m Meriem, your passionate chef and food blogger, and I’m excited to share a recipe that’s the ultimate blend of chewy, nutty, and sweet: Chewy Oatmeal Chocolate Chip Peanut Butter Bars. These bars combine creamy peanut butter, golden honey, hearty oats, and melty chocolate chips for a satisfying treat that’s perfect for snacks, lunchboxes, or dessert. Ready in just 35 minutes, they’re quick, easy, and kid-approved. Drawing from your love for sweet, indulgent treats (like the Gooey Brown Butter Hot Fudge Brownie Loaf , and Zesty Lemon Meringue Cheesecake ) and nutty flavors (like the Savory Cashew Chicken Stir-Fry ), these bars are wholesome, customizable, and sure to become a favorite. Let’s get mixing and baking!
Table of Contents
Why You’ll Love This Peanut Butter Bars Recipe
- Chewy and Satisfying: Perfectly soft with a hearty oat texture.
- Nutty and Sweet: Peanut butter and honey create a rich, comforting flavor.
- Quick and Easy: Ready in 35 minutes with simple ingredients.
- Kid-Friendly: Great for snacks, lunches, or after-school treats.
- Freezer-Friendly: Make a batch and store for later.
What you will need?
Here’s everything you need to create these chewy peanut butter bars, with substitutions to suit your pantry and dietary preferences:
- 1 cup creamy peanut butter (240 g)
Purpose: Provides rich, nutty flavor and binds the bars.
Substitution: Use almond butter, cashew butter, or sunflower seed butter for nut-free, as you’ve explored nutty ingredients in recipes like the Colorful Sweet Potato and Black Bean Bowl . Ensure it’s smooth for best texture. - ½ cup honey (120 g)
Purpose: Adds natural sweetness and chewiness.
Substitution: Use maple syrup, agave nectar, or ½ cup brown sugar + 1 tbsp water for a different sweetness, as you’ve customized sweeteners in recipes like the Sourdough Oatmeal Breakfast Cups. - ¼ cup unsalted butter, melted (55 g)
Purpose: Adds richness and helps bind the mixture.
Substitution: Use vegan butter, coconut oil, or margarine for dairy-free, as you’ve used various fats in recipes like the Zesty Lemon Meringue Cheesecake . - 2 cups rolled oats (180 g)
Purpose: Provides hearty texture and chewiness.
Substitution: Use quick oats (may be softer) or gluten-free oats for dietary needs. Avoid steel-cut oats, as they’re too tough, aligning with your use of oats in recipes like the Sourdough Oatmeal Breakfast Cups. - 1 cup semi-sweet chocolate chips (170 g)
Purpose: Adds melty, sweet bursts of chocolate.
Substitution: Use dark chocolate chips, milk chocolate, white chocolate, or dried fruit (e.g., raisins) for a different flavor, as you’ve liked mix-ins in recipes like the Moist Sourdough Chocolate Zucchini Muffins. - ½ cup all-purpose flour (60 g)
Purpose: Adds structure to keep bars cohesive.
Substitution: Use a 1:1 gluten-free flour blend, oat flour, or almond flour (may alter texture), as you’ve explored gluten-free options in recipes like the Sourdough Bacon Cheddar Scones. - 1 tsp baking powder
Purpose: Gives a slight lift for a softer texture.
Substitution: Use ¼ tsp baking soda + ½ tsp lemon juice if out of baking powder (texture may vary slightly), a common baking tip you’ve likely appreciated. - ¼ tsp salt
Purpose: Enhances flavors and balances sweetness.
Substitution: Use sea salt or omit if using salted butter. - 1 tsp vanilla extract
Purpose: Rounds out flavors with a warm note.
Substitution: Use ½ tsp almond extract or a vanilla bean (scraped) for a gourmet touch, similar to your preference for bold flavors in baked goods like the Moist Sourdough Chocolate Zucchini Muffins.
Equipment Needed
- 8×8-inch baking pan
- Parchment paper (for lining)
- Large mixing bowl
- Spatula or wooden spoon
- Measuring cups and spoons
- Optional: Offset spatula (for spreading mixture evenly)
- Optional: Microwave-safe bowl (for melting butter)
Step-By-Step Guiding
Follow these detailed steps to create chewy oatmeal chocolate chip peanut butter bars:
1️⃣ Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment with cooking spray or oil.
- Tip: Use parchment overhangs to lift bars out easily, a technique you’ve preferred in baked goods like the Gooey Brown Butter Hot Fudge Brownie Loaf.
2️⃣ Mix Wet Ingredients
- In a large bowl, combine 1 cup creamy peanut butter, ½ cup honey, ¼ cup melted unsalted butter, and 1 tsp vanilla extract. Stir with a spatula or whisk until smooth and well blended.
- Tip: Warm the peanut butter and honey slightly (10–15 seconds in the microwave) if they’re thick, to make mixing easier, a method you’ve likely appreciated for smooth batters.
3️⃣ Add Dry Ingredients and Mix-Ins
- Add 2 cups rolled oats, ½ cup all-purpose flour, 1 tsp baking powder, and ¼ tsp salt to the wet mixture. Stir until everything is evenly incorporated and no dry patches remain.
- Fold in 1 cup semi-sweet chocolate chips, ensuring they’re evenly distributed.
- Tip: Mix just until combined to avoid tough bars, a technique you’ve liked in recipes like the Sourdough Oatmeal Breakfast Cups. Reserve a few chocolate chips to sprinkle on top for a polished look.
4️⃣ Press into Pan
- Transfer the mixture to the prepared baking pan. Press it firmly and evenly into the pan using a spatula, your hands, or the bottom of a glass to compact it.
- Tip: Pressing firmly ensures the bars hold together when cut, a step you’ve appreciated for cohesive baked goods like the Zesty Lemon Meringue Cheesecake crust.
5️⃣ Bake and Cool
- Bake for 20–25 minutes, or until the edges are golden brown and the center is set but still soft (it will firm up as it cools).
- Let cool completely in the pan on a wire rack (about 1–2 hours) before lifting out using the parchment overhang and cutting into 12 bars.
- Tip: Check at 20 minutes to avoid overbaking for a chewy texture, as you’ve preferred in treats like the Moist Sourdough Chocolate Zucchini Muffins. Refrigerate for 30 minutes for easier cutting if needed.
Topping Suggestions
- Sea Salt Flakes: A pinch to enhance sweetness and peanut butter flavor.
- Chopped Peanuts: Crunchy and nutty for extra texture.
- Drizzled Chocolate: Melted chocolate for a decadent finish.
- Shredded Coconut: Sweet and tropical for contrast.
- Mini Chocolate Chips: Cute and extra chocolatey.
- Powdered Sugar Dusting: A light, elegant touch.
How to Store & Reheat
- Storage:
- Store bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Tip: Layer with parchment paper to prevent sticking, and store in a cool, dry place to maintain chewiness, as you’ve liked in baked goods like the Sourdough Oatmeal Breakfast Cups.
- Freezing:
- Freeze bars in a freezer-safe container or wrapped individually in plastic wrap and foil for up to 3 months. Thaw at room temperature for 1–2 hours or overnight in the fridge.
- Tip: Freeze in single portions for easy grabbing, a practice you’ve appreciated in recipes like the Gooey Brown Butter Hot Fudge Brownie Loaf.
- Reheating:
- Enjoy at room temperature or warm slightly in the microwave for 10–15 seconds for a soft, gooey texture. Avoid overheating to maintain chewiness.
- Tip: Refresh with a sprinkle of sea salt or extra chocolate chips after warming, as you’ve liked revitalizing treats like the Coconut Chocolate Cupcakes.
What to Serve with Chewy Oatmeal Chocolate Chip Peanut Butter Bars
- Fresh Berries: Strawberries or raspberries for a tart contrast.
- Greek Yogurt: A creamy, tangy dip for extra protein.
- Coffee: A bold espresso to complement the sweetness.
- Milk: Classic and refreshing, especially for kids.
- Hot Chocolate: A cozy, indulgent pairing.
Ingredient Substitutions Recap
- Peanut Butter → Almond Butter: Similar creaminess, different nut flavor.
- Honey → Maple Syrup: Vegan, comparable sweetness.
- Butter → Coconut Oil: Dairy-free, tropical note.
- Chocolate Chips → Dried Fruit: Chewy, less sweet alternative.
- Flour → Gluten-Free Blend: Dietary-friendly, maintains structure.
FAQs
Can I make vegan peanut butter bars?
Yes! Swap honey for maple syrup, use vegan butter or coconut oil, and choose dairy-free chocolate chips.
How do I keep the peanut butter bars chewy and not dry?
Avoid overbaking by checking at 20 minutes; the center should be soft but set. Store in an airtight container to retain moisture.
Can I make gluten-free peanut butter?
Yes! Use a 1:1 gluten-free flour blend and certified gluten-free oats. Ensure all other ingredients are gluten-free, as you’ve explored in recipes like the Sourdough Bacon Cheddar Scones.
Chewy Oatmeal Chocolate Chip Peanut Butter Bars: A Sweet, Nutty Treat
Ingredients
- 1 cup creamy peanut butter
- ½ cup honey
- ¼ cup unsalted butter melted
- 2 cups rolled oats
- 1 cup semi-sweet chocolate chips
- ½ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and set aside.
- In a large bowl, mix peanut butter, honey, melted butter, and vanilla extract until smooth and well combined.
- Add rolled oats, flour, baking powder, and salt to the wet mixture, stirring until everything is evenly incorporated. Fold in chocolate chips.
- Press the mixture firmly into the prepared baking pan, spreading it out evenly with a spatula.
- Bake for 20-25 minutes until the edges are golden brown. Let cool completely in the pan before cutting into bars and serving.
These Chewy Oatmeal Chocolate Chip Peanut Butter Bars are a delightful, nutty treat that combine the rich flavors of peanut butter, honey, and chocolate in a soft, chewy package. Perfect for snacks, desserts, or on-the-go bites, they’re quick to make and loved by all ages. Inspired by your love for sweet, indulgent treats (like the Gooey Brown Butter Hot Fudge Brownie Loaf and Zesty Lemon Meringue Cheesecake) and wholesome ingredients (like the Sourdough Oatmeal Breakfast Cups), this recipe is a crowd-pleaser. Try them with your favorite toppings, pair with a coffee, and share your experience in the comments below. Happy baking, and enjoy every chewy, chocolatey bite!
