On the day that we made these, we’d tried to pick a lot of other recipes. But we seemed to be missing an ingredient for most of the recipes we wanted to try!
Finally we found this one, which requires no unusual ingredients.
You should make these because they’re delicious! And also because they’re very easy to make.
Kristen’s note: These bars contain no flour, so if you can find gluten-free oats, these could be a good option for people who can’t have gluten.
First, combine butter, peanut butter, brown sugar, corn syrup and vanilla in a bowl.
Stir in the oats.
Press the oat mixture into a greased 9×13 pan.
Bake at 400° for 12-14 minutes.
To make the frosting, melt the chips and peanut butter together.
We had a problem, though…the butterscotch chips wouldn’t melt! So our frosting had butterscotch chunks in it.
It didn’t look that great, but it still tasted good.
Spread the frosting over the warm bars.
We refrigerated our bars to make the chocolate harden.
Kristen’s note: in the winter, you could maybe keep these out on the counter, but if your house is warm in the summertime, the chocolate will probably be soft at room temperature.
Peanut Butter Oat Bars
Printable versions are available at Taste Of Home.
2/3 cup butter, melted
1/4 cup peanut butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 teaspoon vanilla extract
4 cups quick-cooking oats
Frosting:
1 cup milk chocolate chips
1/2 cup butterscotch chips
1/3 cup peanut butter
In a large mixing bowl, combine butter, peanut butter, brown sugar, corn syrup, and vanilla. Stir in the oats until thoroughly combined.
Press into a greased 9×13 inch pan. Bake in a preheated 400° oven for 12-14 minutes, or until lightly browned at the edges.
For frosting, heat chips and peanut butter in the microwave or in a saucepan until the chips melt. Spread over warm bars. Refrigerate to harden frosting.
{ 14 comments… read them below or add one }
These look good….and I’m thinking breakfast!
If you want your butterscotch chips to melt, you gotta use Nestle’s. It is the only brand [or no-brand] butterscotch chip that I found that will melt.
Wow, these look good. It’s only 7:30 AM here and I’m already craving cookies. This does not bode well for the rest of the day.
These sound fabulous and I am wishing I have chocolate chips in my cupboard right now ’cause I would be making them this instant! And by the way, I kinda like the look of the ‘unmelted’ butterscotch chips!
Those bars sound delicious and I already have most of the ingredients! As for the chunky butterscotch chips, I would rather have them that way to add texture and surprise to the bars! I think I’m going to make these bars!
Thank you for sharing this recipe. These bars are delicious! I sprinkled chopped peanuts on top. They look nice and give them a nice salty contrast.
I made these this afternoon and they are very good. Thanks for posting.
These sound delicious! Gonna add them to my file of things for last minute church group gatherings!
Bob’s Red Mill sells some delicious Gluten-free oats – I know these will be a winner around here! I’m filing this one under “must try!”
Thanks for the recipe, Lisey and Kristen
I made these this afternoon and my crew ate almost all of them along with about a gallon of milk. Very, very good.
If I was going to pack these I would probaby sacrifice the good flavor of the topping and use my standard 1/2 cup butter to 2 cups chips. That hardens really well in most weather and makes the bars lunch box or picnic proof. Thanks for posting this!!
i want to make these so bad, maybe you can ask \kristen if i can use something other than corn syrup?
Kristen here-I’m honestly not sure. I wonder if honey would work?
I’ve been making these about once a month since the recipe was posted, and I love them! I up the peanut butter (I make my own, so there’s always plenty around) decrease the sugar and butter, add flax seed to the oat mixture, and use 1 bag of chocolate bits, plus extra peanut butter (instead of butterscotch chips). I took them to work for Labor Day, and all the other nurses raved over them. I now have a go-to cookie for our potlucks!
These look fabulous! We have 2 diabetics in our home, so I think I will reduce the sugar and use honey with more peanut butter. We are peanut butter and chocolate freaks in our family though!
I used honey instead of corn syrup and they turned out marvelous! Thanks for another awesome gluten-free recipe!