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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.

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

Directions

  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

Comments

Rachel Alba on November 15, 2017:

Hi Mary, Nice to see you. Hope all is well with you and your family. Thanks for the visit and comment. It's appreciated.

Blessings to you.

Mary Norton from Ontario, Canada on November 15, 2017:

When I get home, I will definitely try this.

Rachel L Alba (author) from Every Day Cooking and Baking on April 10, 2017:

Hi Louise. I like your name, it's my mother's name and also my middle name. I'm not really up on gluten free products. But if oatmeal is gluten free, then yes. If you can figure it out, let me know.. Thanks for visiting and for the nice comment.

Blessing to you.

Rachel Alba on April 10, 2017:

Hi Audrey, I'm glad you like this. Thanks for visiting. I appreciate it.

Blessings to you.

Louise on April 10, 2017:

This sounds tasty and I am sure it can be made gluten free too I assume?

Audrey Howitt from California on April 10, 2017:

This has all my favorite foods!

Rachel Alba on February 26, 2017:

Hi Jackie, You're so funny. Thanks for the ideas.

Jackie Lynnley from the beautiful south on February 26, 2017:

Well I am starting think I might OD on it all but I am making half recipes. Just wanted to let you know I used butterscotch chip that needed used up and although I do not like the flavor as well as the chocolate chips it turned out so smooth.

I am thinking of using Reese's chips next time but I better wait a while!

Rachel Alba on February 26, 2017:

Hi Jackie, thank you so much for your encouragement. I did not make up this recipe myself, although I would love to have said I did. lol But, I cannot tell a lie. That was a good idea you had to mix them all together. I have found also that it's easier to eat if left at room temperature. Thanks again. I appreciate your comments a lot.

Jackie Lynnley from the beautiful south on February 25, 2017:

Oh and also I only have to put it in the fridge an hour or less to get firm and cooled but I think I like it better then to let it set out at room temperature after that. It seems to allow the oatmeal to sort of dissolve more. Anyway I do so love it and cannot wait to show it off when company comes! My grandson is a major peanut butter lover and he will be thanking you I know! I will make it the original way for him though because it it looks so much more eye appealing and more crunch. If you came up with this on your own you should enter it in something. It would certainly win!

Jackie Lynnley from the beautiful south on February 24, 2017:

I barely made it to tell you Happy Valentine's Day! lol

I made this candy and loved it! I made some more tonight and after I cooked the oatmeal in butter 3 minutes I just added the chips and peanut butter and stirred it altogether and that is good too! I may never make another kind it is so easy and good! Thanks again.

Rachel Alba on February 21, 2017:

Hi Pat. Thanks so much for visiting and encouraging comment. When they move my posts and change them, I never know if anyone will see them. I hope and pray things are better with your grandson.

Blessings to you.

Patricia Scott from North Central Florida on February 20, 2017:

O my....this looks

divine....how could it not be. I am sure the Sunday breakfast buffet will find this is a winner.

Hoping all is good with you...Angels are on the way ps

Rachel L Alba (author) from Every Day Cooking and Baking on February 15, 2017:

Hi Jackie, What did you mean that you barely made it?

Jackie Lynnley from the beautiful south on February 14, 2017:

Happy Valentine's Day! I just barely made it!

Rachel L Alba (author) from Every Day Cooking and Baking on February 14, 2017:

Hi purl3agony, I missed up on that. Thanks for bringing it to my attention, I'll fix it. I used creamy peanut butter, I think you could use crunchy too and probably the same amount. It's not a cake batter so it wouldn't mess up anything. Thanks for stopping by and I appreciate your comment.

Happy Valentine's Day.

Donna Herron from USA on February 14, 2017:

These sound delicious, Rachel! I didn't see whether you specified crunchy or smooth peanut butter. I assume you could use either? Would the amount be the same for both types? Thanks for sharing and posting!

Rachel L Alba (author) from Every Day Cooking and Baking on February 13, 2017:

Hi Jackie, Thanks a lot for visiting and your comment. I love brownies with peanut butter icing too.

Happy Valentine's Day.

Jackie Lynnley from the beautiful south on February 13, 2017:

This sounds so easy and I love peanut butter and chocolate. Just made brownies with peanut butter icing!

I will be trying this by weekend! Thank you for sharing it.