Peanut Butter Chocolate Chip Oat Bars
With multiple layers of cookie dough, peanut butter, sweetened condensed milk, and chocolate chips, peanut butter chocolate chip oat bars are sure to satisfy your sweet tooth!
A combination of oats, peanut butter, and chocolate chips makes these fabulous peanut butter chocolate chip oat bars an extra-special treat. They’re the perfect sweet treat for any occasion, and they’re always a hit!
The bars are portable, too. Pack them in a lunchbox or backpack, or take them on a road trip for a tasty, convenient treat. Bar cookies also make a fantastic addition to a dessert platter with other pastries, pies, and cakes.
Steps for Making Peanut Butter Chocolate Chip Oat Bars
- Combine the sweetened condensed milk, peanut butter, and vanilla in a medium bowl and whisk until the mixture is smooth; set aside.
- Beat the butter for about 2 minutes or until smooth and creamy, and then add the dry mixture and mix on low speed until crumbly.
- Add about two-thirds of the oat crumb mixture to the baking pan and pat to make the crust.
- Gently spread the peanut butter mixture evenly over the top of the oat mixture.
- Top the peanut butter layer with chocolate chips.
- Sprinkle the remaining crumb mixture over the chocolate chip layer.
- Bake the bars as directed.
Why is sweetened condensed milk used in this recipe?
In recipes, sweetened condensed milk can act as a binder. It also adds rich, sweet flavor and creamy texture without the extra water found in plain milk. The top and bottom crusts in these oat bars are held together with a combination of peanut butter, sweetened condensed milk, and chocolate chips. It’s a perfect match, providing amazing layers of flavor and fantastic texture.
Recipe Variations
- Use milk chocolate chips instead of semisweet, or use part white chocolate or butterscotch chips.
- Reduce the chocolate chips to 3/4 cup and mix them with about 1/2 cup of chopped peanuts. Sprinkle the mixture over the peanut butter layer.
How to Store Peanut Butter Chocolate Chip Oat Bars
- Store the bars in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 10 to 14 days.
- To freeze, wrap slices in plastic wrap and place them in an airtight container. Label the container with the name and date and freeze for up to 3 months. Defrost for an hour or two at room temperature.
Layered Peanut Butter Oat Bars With Chocolate Chips
Ingredients
- 1 can, 14 ounces sweetened condensed milk
- 1/2 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 cups 180 grams rolled oats, quick-cooking
- 1 cup 128 grams all-purpose flour
- 1 cup 213 grams light brown sugar
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 1/2 sticks, 170 grams butter, softened
- 1 cup 170 grams semisweet chocolate chips
Instructions
- Grease a 9 x 13-inch baking pan and preheat the oven to 350 F.
- In a medium bowl, whisk the sweetened condensed milk with the peanut butter and vanilla until smooth and well blended. Set aside.
- In a separate bowl, combine the oats, flour, brown sugar, salt, and baking soda. Mix to blend.
- In a mixing bowl with an electric mixer, beat the butter until it is smooth and creamy. Add the oat mixture and mix until crumbs are formed.
- Pat about 2/3 of the oat mixture in the prepared baking pan. It will be sticky, so you might need to wet your hands a few times.
- Drizzle with the peanut butter and sweetened condensed milk mixture. The mixture will be thick, but will slowly drizzle. Try to avoid spreading with the spoon at this point as it will lift the oat mixture. When all of the peanut butter mixture is drizzled evenly over the oat crust, wet a spatula and gently spread it over the crust.
- Sprinkle the chocolate chips evenly over the peanut butter and sweetened condensed milk layer.
- Sprinkle the remaining oat mixture over the chocolate chips.
- Bake the peanut butter bars until lightly browned, about 20 minutes.
- Remove the bars from the oven and place the pan on a rack. Cool for at least 1 hour before slicing into bars.
