NO-BAKE PEANUT BUTTER OATMEAL BARS
I have to be super careful when cooking for my daughter because of food sensitivities, so I make these no-bake peanut butter oatmeal bars with certified gluten-free oats. Everyone loves these bars when we go to picnics or potlucks, and I know there will be a dessert for my daughter! -Angela Lively, Conroe, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 9 servings.
Number Of Ingredients 3
Steps:
- In a small saucepan, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended. Remove from heat; stir in oats. Spread into a greased 9-in. square pan; press lightly. Cool to room temperature; cover and chill for 1 hour.
Nutrition Facts : Calories 355 calories, Fat 17g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 4g fiber), Protein 10g protein.
DELICIOUS CHEWY PEANUT BUTTER CHOCOLATE CHIP OATMEAL BARS
These are the *best* bars and so easy to make, the trick to these is not to overbake, mine bake out perfectly in a 350 degree oven, second-lowest rack for 22 minutes, servings is only estimated --- add in 1 teaspoon cinnamon also if desired --- this was developed using full-fat peanut butter :)
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 32m
Yield 25 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking dish.
- In a large bowl using an electric mixer at medium speed cream the butter with both sugars and vanilla until no sugar granules remain (about 4 minutes).
- Add in the peanut butter and beat until combined.
- Add in eggs and beat until combined.
- In a bowl combine the flour with baking soda and oats; add to the creamed mixture and mix on low speed until combined.
- Mix in chocolate chips.
- Transfer and spread into prepared baking dish.
- Bake for 22-25 minutes or until JUST set (do not overbake).
- Cool then cut into squares.
OATMEAL PEANUT BUTTER BARS
The best granola bars in the world, it makes a great snack in the afternoon.
Provided by Karen Heise
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 32
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl stir together the peanut butter, the butter or margarine, the brown sugar, the syrup and the vanilla until smooth.
- Add all the other ingredients. Stir well.
- Press the mixture into 13 x 9 inch greased pan. Bake for 20-25 minutes. Let cool on wire rack before cutting into bars.
Nutrition Facts : Calories 148.4 calories, Carbohydrate 18.4 g, Cholesterol 5.1 mg, Fat 7.7 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 56.1 mg, Sugar 7.4 g
CHEWY OATMEAL PEANUT BUTTER BARS
These bars tastes a lot like Oh Henry candy bars. A great holiday cookie, makes enough for a big crowd.
Provided by Barb G.
Categories Bar Cookie
Time 40m
Yield 40 Bar cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°; grease 15 1/2" by 10 1/2" jelly-roll pan.
- In microwave-safe large bowl heat butter in microwave oven on High until butter melts, stirring once.
- Stir in oats, sugar, and corn syrup until well combined.
- With fingers, press oat mixture evenly into prepared pan.
- Bake 20 to 23 minutes or until edges are set and center is slightly jiggly; cool completely on wire rack.
- In a 1-quart sauce pan , heat chocolate chips and peanut butter over low heat until chocolate is melts and mixture is smooth, stirring frequently.
- Spread chocolate mixture evenly over oat crust.
- Cover loosely with plastic wrap and refrigerate 1 hour or until chocolate is firm.
- Cut lengthwise into 4 strips, then cut each strip crosswise into 10 bars--40 bars.
- If bars are difficult to remove from pan; place pan on a very hot damp towel for a few minutes to warm slightly.
- Store bars in covered container, with wax paper between layers, in refrigerator up to 1 month or in freezer up to 3 months.
Nutrition Facts : Calories 153.2, Fat 8.8, SaturatedFat 4.2, Cholesterol 12.2, Sodium 60.5, Carbohydrate 17.6, Fiber 1.3, Sugar 9.3, Protein 2.7
OATMEAL CHOCOLATE CHIP PEANUT BUTTER BARS
My family loves this peanut butter cookie bars recipe-oatmeal, brownie bars, peanuts-it's made from all our favorite things! Oatmeal, peanut butter and chocolate chips make these bars a big hit with kids of all ages. Since I always have these basic ingredients on hand, I can whip up a batch anytime. -Patricia Staudt, Marble Rock, Iowa
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13x9-in. baking pan. Sprinkle with chocolate chips. , Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes. , Combine icing ingredients; drizzle over the top. Cool completely. Cut into bars.
Nutrition Facts : Calories 90 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 71mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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- Mix together the peanut butter, honey, oats, salt and cinnamon in a bowl. Add a sheet of parchment paper to a 9 x 9 pan. Place the ingredients in the pan and press it into an even layer. Use a small glass to roll over the top to get it smooth.
- Freeze the bars for 10 minutes. Remove the pan from the freezer and use the parchment to lift it out of the pan. Cut into 20 rectangles (4 x 5 inches) or 40 small rectangles.
- In the microwave with short intervals or over a double boiler, melt the chocolate, stirring until it comes together into a glossy chocolate. If using the microwave, use short bursts of 10 seconds or so and stir after each: be careful not to overheat the chocolate or get any water in the chocolate, which will cause it to seize up. When melted, drizzle over the bars and allow to cool. You can eat right away, or refrigerate for about 1 hour for a more solid texture. Store refrigerated for up to 2 weeks (or frozen for several months, placing wax paper between the layers).
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