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chocolate peanut butter oatmeal bars. close up view of a hand holding a cut bar so you can see the oatmeal, peanut butter and chocolate layers. the rest of the batch can be seen in the blurred background
Heather Wolf

Peanut Butter Oatmeal Bars

4.93 from 14 votes
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.
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Prep Time 30 minutes
Cook Time 18 minutes
Cool and Chill 1 hour 30 minutes
Total Time 2 hours 18 minutes
Servings: 12 bars
Course: Cookies and Bars
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 8x8 metal baking pan

Method
 

Oatmeal Cookie Layer
  1. 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).
  2. 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.
  3. Preheat oven to 350 degrees. Line an 8x8 metal baking pan with parchment paper and set aside.
  4. In a medium-sized bowl, whisk together oats, flour, baking soda, and salt. Set aside.
  5. 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.
  6. Beat in egg, vanilla and milk until incorporated.
  7. Using a spoon, stir dry ingredients into wet until just combined. Avoid overmixing.
  8. Spoon cookie dough into baking pan then use your fingers to press into an even layer.
  9. Bake for 18 to 20 minutes or until the edges turn golden and the center is set.
  10. Remove baking pan from the oven and place on a wire rack to cool completely before adding peanut butter.
Peanut Butter Layer
  1. In a medium-sized bowl, beat peanut butter and powdered sugar with an electric mixer until smooth and lump free.
  2. Spoon mixture onto oatmeal cookie layer then smooth with a spatula for even coverage.
  3. Place baking pan in the freezer to chill for 30 minutes
Chocolate Layer
  1. Place chopped chocolate a heat-safe bowl. Set aside.
  2. In a small saucepan, bring heavy cream to a steamy simmer over medium heat. Do not allow cream to come to a boil.
  3. Pour hot cream over chocolate and allow the mixture to sit undisturbed for 5 minutes then stir until chocolate is melted and smooth.
  4. Allow chocolate to cool for 5 minutes then pour over peanut butter and smooth with a spatula.
  5. Place baking pan in the refrigerator to chill for 30 minutes.
  6. For pristine slices, wipe the knife clean with hot water after each cut.
Store
  1. Cover and refrigerate leftover cookie bars up to 5 days. Bring bars to room temperature before enjoying.