Peanut Butter Oat Bars
Peanut Butter Oat Bars
This recipe I’ve had on my Pinterest for a while and keep wanting to make it because they looked so yummy in the photos. The photos did not lie, these are delicious. The peanut butter layer makes them chewy and the oat crumble adds a crunch. Add in the chocolate chips and these are perfect. They are also easy to make, the only ingredient you need that’s probably not already in your cupboard is sweetened condensed milk.
Above: the texture of the dough once it is completely mixed is crumbly but will stay together when pressed.
Below: the bottom layer of the bars.
Above: the middle two layers of the bars.
Below: the final top layer, be sure to press down on the crumb layer slightly before baking.
INGREDIENTS
1 cup flour
2 cups old fashioned oats
1 cup brown sugar
1 tsp. salt
1/2 tsp. baking soda
3/4 cup butter, cold
3/4 cup smooth peanut butter
1 300 ml (10 oz) can of sweetened condensed milk
1 tsp. vanilla extract
1 cup semi-sweet chocolate chips
YIELD
24 bars
TIME
Prep - 20 minutes
Bake - 30 minutes
TOOLS
2 bowls, large and medium
9 x 13 inch pan
Pastry cutter or fork
DIRECTIONS
Preheat oven to 350 degrees F. Lightly spray or butter a 9 x 13 inch pan. Set aside.
In a large bowl combine flour, oats, salt, and baking soda. Mix in the sugar.
Cube the butter and add into the bowl. Use a pastry cutter to create a crumbly dough. If you don’t have a pastry cutter use a fork and then your hands. The final texture should be able to stick together if you press it, but is still crumbly to sprinkle on top.
In a separate medium bowl, combine peanut butter, sweetened condensed milk, and vanilla.
Separate 1 1/2 cups of the oat mixture for the topping. Press the remaining mixture into the bottom of your prepared pan. Pour the peanut butter mixture on top and spread evenly. Distribute chocolate chips on top. Sprinkle the 1 1/2 cups of oat mixture on top and press in lightly.
Bake for 30 minutes. When it’s ready the edges will become lightly golden.
Allow to cool completely before cutting with a sharp knife.
Recipe adapted from Cookies and Cups.
