Chocolate Chip Peanut Butter Oatmeal Bars

Sliced peanut butter oatmeal bars on parchment paper.

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5 from 4 votes

Chocolate Chip Peanut Butter Oatmeal Bars

Soft and chewy oatmeal bars swirled with peanut butter and studded with chocolate chips.

Prep Time10

Cook Time25

Total Time35

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 298kcal

Author: Ella Gilbert

Equipment

1 8x8 baking pan

Ingredients

½ cup butter
½ cup light brown sugar packed
½ cup sugar
2 eggs room temperature
2 teaspoons vanilla extract
½ teaspoon kosher salt
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 ¼ cup all purpose flour
½ cup peanut butter
2 cups old fashioned oats
1 cup chocolate chips
¾ teaspoon baking soda

Metric - US Customary

Instructions

Preheat your oven to 350°F/175°C and grease and line an 8x8 pan. You want your parchment paper to overhang as that will make it easier to lift the bars out.
Melt your butter in the microwave or in a small saucepan over medium heat. Once it’s melted, pour into a large bowl
Whisk in your two sugars, eggs, salt and vanilla. Whisk until the sugars completely dissolve
Add your baking soda, cinnamon, nutmeg and flour and fold together until there are no more pockets of flour.
Pour in your peanut butter and mix everything together until smooth
Fold in your oats and chocolate chips (keep a handful to the side to sprinkle on top!). Pour the mixture into your prepared pan and make sure it is spread evenly. Sprinkle over your reserved chocolate chips. Bake for 24-27 minutes. The edges should be baked and a golden brown, but the middle will still be slightly underdone. Once you take them out of the oven they will continue baking!
Allow the bars to cool completely before lifting them out of the pan. Cut into 12 small bars or 9 large bars.

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘Metric’ above the ingredients to see the metric measurements.

Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.

Butter: I use European style butter, like Kerry Gold, in my recipes.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt

Storage: Keep in an airtight container on your counter for up to 5 days.

Nutrition