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Peanut Butter-Oat Bars

James Carrier
Yield Makes 20 bars
Prep and Cook Time: about 1 hour. Notes: Peanut butter and chocolate top an oatmeal cookie base in this appealing bar cookie. The bars can be chilled for up to 2 days.


  • 1 cup (1/2 lb.) butter, melted
  • 1 1/2 cups firmly packed brown sugar
  • 2 cups all-purpose flour
  • 2 cups regular rolled oats
  • 2/3 cup chopped unsalted roasted peanuts
  • 2/3 cup unsweetened shredded dried coconut
  • 1 1/3 cups peanut butter
  • 1/2 cup semisweet chocolate chips

Nutrition Information

  • calories 387
  • caloriesfromfat 56 %
  • protein 9.1 g
  • fat 24 g
  • satfat 9.6 g
  • carbohydrate 38 g
  • fiber 2.7 g
  • sodium 184 mg
  • cholesterol 25 mg

How to Make It

  1. In a bowl, mix butter and brown sugar until smooth. Stir in flour, oats, peanuts, and coconut until well blended.

  2. Press dough evenly into a buttered and floured 10- by 15-inch baking pan. For chewy bars, bake in a 350° oven until edges are lightly browned, about 20 minutes; for crisp bars, bake until slightly darker brown, about 5 minutes longer. Spread with peanut butter. Let cool about 15 minutes.

  3. Seal chocolate chips in a heavy 1-quart zip-lock plastic bag. Heat in a microwave oven at 30% power until chips are soft, about 2 minutes. Squeeze chocolate to one corner of bag, then use scissors to snip a very small hole in the corner. Squeeze chocolate in thin lines over peanut butter. Chill until the chocolate is firm, about 20 minutes. Cut into 20 bars.

  4. Note: Nutritional analysis is per bar.