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Chocolate Peanut Butter Oatmeal Bars

I love making delicious desserts and sharing recipes with others.

After School Snacks

As snacks go, I have made a lot of them, and some of them didn't go over very well. Some of them were a big hit. This recipe is one of them. My granddaughter loved them. Also, the little girl that lives across the street from me loved them too.

I do look for something that has some healthy ingredients, and I chose to make these because of the oatmeal. Peanut butter has protein, and the chocolate is a bonus. Although I have heard recently that they find chocolate has some health benefits.

Of course, you could eat these little treasures any time, and you don't have to be a kid. They are equally good with afternoon tea or coffee.

I hope you get a chance to try them. It's an easy recipe and doesn't take long to make.

Two Small Changes

I wanted to limit the amount of sugar, so I substituted Truvia's brown sugar for the regular brown sugar. You could not taste the difference, and the sugar was eliminated. I figured there was enough sugar in the chocolate chips. I just thought I'd mention this in case you wanted to do the same.

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Read More From Delishably

Also, I doubled the recipe and used a 9 x 11" baking dish. They keep really well in or out of the refrigerator.

Please Vote

Crunchy or Creamy?

A question was asked about the peanut butter, if it could be crunchy. Yes, it could and you would just use the same amount as in the recipe.

Prep timeReady inYields

21 min

21 min

Serves at least 12 people one square.

I Doubled This Reicpe

  • 1 cup butter, room temperature
  • 1/2 cup packed Truvia brown sugar
  • 1 teaspoon vanilla
  • 3 cups quick cooking oats
  • 1 c. semisweet chocolate chips
  • 1/2 cup creamy peanut butter


  1. Grease a 9x9 inch square pan.
  2. Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of the mixture into the bottom of the prepared pan. Reserve the other half for topping.
  3. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
  4. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

© 2017 Rachel L Alba

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