These chocolate peanut butter oat bars are incredibly crave-able! Something about the texture of the combined sweet and salty chocolate and peanut butter combo with the chewy, granola bar like crust. Hard to walk by the fridge and not want a piece. I have even been known to whip up back to back batches when the first one runs out, because I am not ready to no longer have them waiting when I open the fridge.

They are best chilled (4+ hours and even better overnight), but easier to cut before they cool completely, when the chocolate is set, but not fully chilled yet.

The generous sprinkle of a good fleur de sel on top is not mandatory but rather optional. But sort of should be mandatory though.

The pecans can be left out if need be, but they are also one of the best parts, so chose as you will. Chop them fine enough that they do not cause the base to be overly crumbly.

This can be made with old fashioned oats or quick cook. I prefer quick cook or a combo as the old fashioned alone make the base too hard once refrigerated for my taste. But if left at room temperature this bar can be a bit crumbly and I prefer the firmness of the bars when cold. I also find it tastes better cold. Which also means these bars stay good, covered in the fridge, for at least a week…if they last that long. And they taste just as good days later.

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Chocolate Peanut Butter Oat Bars

A dense, chewy oat bar that combines both chocolate and peanut butter

Course Dessert

Cuisine American

Keyword peanut butter, chocolate, oat bars

Prep Time 20 minutes

Cook Time 22 minutes

Servings 16

Author Laura Crawford

Ingredients

• 1 Cup Quick Cook Oats
• 1 Cup Old Fashioned or Whole Oats
• Generous 1/3 Cup Finely Chopped Pecans or other nut of choice
• 1/2 Cup brown Sugar
• 1/4 Cup Granulated Sugar
• 1/2 Cup Melted Butter
• 1 Tablespoon Corn syrup
• 1 Cup Semi-Sweet Chocolate Chips
• 1/2 Cup Peanut Butter

Instructions

1. Preheat the oven to 350 degrees.
2. Spray an 8″ x 8″ Glass Baking Pan with non-stick spray or grease with butter. Be generous with greasing the bottom and the sides for easier removal later.
3. In a bowl mix together both oats and both sugars as well as the finely chopped pecans.
4. Add in half a cup of melted butter and corn syrup.
5. Mix well until evenly combined.
6. Press evenly and firmly into the well greased baking pan.
7. Bake for 22 minutes until lightly brown around the edges.
8. Remove from oven and allow 5 minutes to cool and firm up before adding the chocolate.
9. Combine the peanut butter and chocolate chips and melt either in a double boiler, stirring in a pot over low heat or in the microwave. Stir until smooth and then allow to cool 5 minutes.
10. While still warm, pour the chocolate mixture over the oatmeal base and gently spread evenly.
11. Generously sprinkle with Fleur de Sel or coarse sea salt.
12. Allow to cool for an hour at room temperature, then move to the fridge to cool for at least another 3 – 4 hours (preferably even overnight).
13. Once the chocolate has set on top, generally after about 2 hours of cooling time, cut the bars into 16 squares, and return to the fridge.
14. These bars can be quite challenging to cut once fully chilled.
15. Serve chilled and store covered in the fridge.

Chocolate Oat Peanut Butter Bars

1 Cup Quick Cook Oats
1 Cup Old Fashioned or Whole Oats
Generous 1/3 Cup Finely Chopped Pecans (or other nut of choice)
1/2 Cup brown Sugar
1/4 Cup Granulated Sugar
1/2 Cup Melted Butter
1 Tablespoon Corn syrup

1 Cup Semi-Sweet Chocolate Chips
1/2 Cup Peanut Butter

Preheat the oven to 350 degrees.
Spray an 8″ x 8″ Glass Baking Pan with non-stick spray or grease with butter. Be generous with greasing the bottom and the sides for easier removal later.
In a bowl mix together both oats and both sugars as well as the finely chopped pecans.
Add in half a cup of melted butter and corn syrup.
Mix well until evenly combined.
Press evenly and firmly into the well greased baking pan.
Bake for 22 minutes until lightly brown around the edges.
Remove from oven and allow 5 minutes to cool and firm up before adding the chocolate.

Combine the peanut butter and chocolate chips and melt either in a double boiler, stirring in a pot over low heat or in the microwave. Stir until smooth and then allow to cool 5 minutes.
While still warm, pour the chocolate mixture over the oatmeal base and gently spread evenly.
Generously sprinkle with Fleur de Sel or coarse sea salt.
Allow to cool for an hour at room temperature, then move to the fridge to cool for at least another 3 – 4 hours (preferably even overnight).
Once the chocolate has set on top, generally after about 2 hours of cooling time, cut the bars into 16 squares, and return to the fridge.

These bars can be quite challenging to cut once fully chilled.
Serve chilled and store covered in the fridge.

Another great chocolate and peanut butter combo idea is this cookie house!

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