Peanut Butter Oatmeal Bars
Get ready to elevate your snack game with these irresistible Peanut Butter Oatmeal Bars. Combining a chewy oat base, a creamy peanut butter middle and a silky chocolate topping, these three-layer cookie bars are a tasty fusion of flavors and textures.
Equipment
- 8x8 metal baking pan
Ingredients
Oatmeal Cookie Layer
- 1/2 cup unsalted butter
- 1 1/2 cups old fashioned oats
- 1 cup all-purpose flour unbleached
- 1/2 tsp baking soda
- 1/2 tsp sea salt fine
- 1/2 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract pure
- 1 tbsp milk
Peanut Butter Layer
- 1 cup creamy peanut butter all-natural
- 1/2 cup powdered sugar sifted
Chocolate Layer
- 6 ounces dark chocolate chopped
- 3 ounces heavy cream
Instructions
Oatmeal Cookie Layer
- Brown butter in a medium saucepan over medium-low heat stirring constantly with a wooden spoon until the butter gets foamy and releases a nutty aroma (approx. 7 minutes).
- Once browned bits begin to form on the bottom, remove pan from the heat, pour butter into a heat-safe bowl and place in the freezer to chill for 10 minutes.
- Preheat oven to 350 degrees. Line an 8x8 metal baking pan with parchment paper and set aside.
- In a medium-sized bowl, whisk together oats, flour, baking soda, and salt. Set aside.
- In a separate bowl, beat chilled browned butter, brown sugar and granulated sugar with an electric mixer until light and creamy — approximately 3 minutes. Scrape down the sides of the bowl with a spatula as needed.
- Beat in egg, vanilla and milk until incorporated.
- Using a spoon, stir dry ingredients into wet until just combined. Avoid overmixing.
- Spoon cookie dough into baking pan then use your fingers to press into an even layer.
- Bake for 18 to 20 minutes or until the edges turn golden and the center is set.
- Remove baking pan from the oven and place on a wire rack to cool completely before adding peanut butter.
Peanut Butter Layer
- In a medium-sized bowl, beat peanut butter and powdered sugar with an electric mixer until smooth and lump free.
- Spoon mixture onto oatmeal cookie layer then smooth with a spatula for even coverage.
- Place baking pan in the freezer to chill for 30 minutes
Chocolate Layer
- Place chopped chocolate a heat-safe bowl. Set aside.
- In a small saucepan, bring heavy cream to a steamy simmer over medium heat. Do not allow cream to come to a boil.
- Pour hot cream over chocolate and allow the mixture to sit undisturbed for 5 minutes then stir until chocolate is melted and smooth.
- Allow chocolate to cool for 5 minutes then pour over peanut butter and smooth with a spatula.
- Place baking pan in the refrigerator to chill for 30 minutes.
- For pristine slices, wipe the knife clean with hot water after each cut.
Store
- Cover and refrigerate leftover cookie bars up to 5 days. Bring bars to room temperature before enjoying.