Peanut Butter-Oat Bars

James Carrier

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.

Yield: Makes 20 bars
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 387
  • Calories from fat: 56%
  • Protein: 9.1g
  • Fat: 24g
  • Saturated fat: 9.6g
  • Carbohydrate: 38g
  • Fiber: 2.7g
  • Sodium: 184mg
  • Cholesterol: 25mg


  • 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


  1. 1. In a bowl, mix butter and brown sugar until smooth. Stir in flour, oats, peanuts, and coconut until well blended.
  2. 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. 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.
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