No Bake Peanut Butter Oatmeal Bars Recipe

no bake peanut butter oatmeal bars featured image

No Bake Peanut Butter Oatmeal Bars Recipe

This easy No Bake Peanut Butter Oatmeal Bars recipe has a crunchy, buttery brown sugar oatmeal top and bottom with a fudgy, decadent peanut butter filling. And it takes just 20 minutes of hands-on time to make!

Course Dessert

Cuisine American

Keyword No Bake Oatmeal Bars, No Bake Peanut Butter Oatmeal Bars, Oat and Peanut Butter Bars, Oatmeal Peanut Butter Bars, Peanut Butter Bars with Oatmeal, Peanut Butter Oatmeal Bars, Peanut Butter Oatmeal Bars Recipe, Peanut Butter Oatmeal Squares, Peanut Oat Bars

Prep Time 15

Cook Time 5

Other Time: 2

Servings servings

Calories 434kcal

Author Faith Gorsky

Ingredients

Top and Bottom Oat Mixture:

1/2 cup unsalted butter
1/4 cup light brown sugar lightly packed
1/4 teaspoon salt
1 1/2 cups old-fashioned rolled oats
2 teaspoons pure vanilla extract

Peanut Butter Filling:

1 cup white chocolate chips
1/2 cup creamy peanut butter

Toppings:

3 tablespoons chocolate chips melted
1/2 teaspoon flaky sea salt

US Customary - Metric

Instructions

Line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides.
Add the butter, brown sugar, and salt to a medium saucepan over medium heat. Cook until the butter is melted, stirring occasionally. Stir in the oats and vanilla and cook until the oats are toasted, about 2 to 3 minutes, stirring occasionally.
Add half of the oat mixture to the prepared loaf pan. Spread it out evenly, and then press it down with a metal spatula.
Melt the white chocolate chips and peanut butter together in a medium bowl in the microwave or double boiler. Stir to combine.
Pour the white chocolate/peanut butter mixture on top of the oat mixture in the loaf pan. Spread it out evenly.
Sprinkle the remaining oat mixture on top.
Refrigerate until set, about 2 hours.
Cut into bars, and then drizzle the melted semi-sweet chocolate on top. Sprinkle on the flaky sea salt.
Serve.

Notes

Recipe Yield and Serving Size: This recipe makes 1 (9 by 5-inch) loaf pan, which is 8 servings.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Serving Tip: These bars have a more solid consistency straight from the fridge. If you let them sit at room temperature for 15 minutes, they have a fudgy consistency. Don’t leave them outside in the heat because they will melt.
For a Rich Chocolate Filling Instead: Melt together 1 cup of semi-sweet chocolate chips + 1/2 cup of heavy whipping cream.

Nutrition