Chocolate Peanut Butter Oatmeal Bars
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.
Photos of Chocolate Peanut Butter Oatmeal BarsClick thumbnail to view full-size
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.
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
- Grease a 9x9 inch square pan.
- 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.
- 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.
- 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