Saturday, July 25, 2015

Peanut Butter Oatmeal Bars


  • 1 1/4 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 2/3 cup brown sugar
  • 2/3 cup peanut butter
  • 1/2 cup unsalted butter, room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

  • 2 cups powdered sugar
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup creamy peanut butter
  • 1/4 cup heavy cream
  • 1/2 teaspoon vanilla extract


Preheat oven to 350ยบ F and line a 9x13-inch baking dish with parchment paper or grease and flour it.  I used Pam with flour ... happy baking.

In a small bowl, whisk together flour, oatmeal and baking soda, and set aside.

In a large bowl or mixer, cream together peanut butter, butter and sugars until fluffy and lightened in color. 3-4 minutes.

Beat in egg and vanilla extract, then gradually mix in dry ingredients and stir until just combined.
Press dough/batter into baking dish and even out into a smooth layer.

Bake for 13-14 minutes, or until golden brown.  Remove from oven and let cool completely.
In a bowl or mixer, beat together butter, peanut butter and vanilla until combined, and smooth and creamy.  Alternate adding powdered sugar and milk until mixture is fluffy and desired consistency is reached.

Once bars have completely cooled, from baking dish, cut into squares, frost liberally and enjoy!

Myrtle's Note:  First, the frosting is so spectacular that it should be used in ALL instances where peanut butter frosting is needed.  Second, I think it is so incredible because I, obviously, switched one ingredient: milk to heavy cream!  Frosting aside, this is a very tasty recipe, one which I highly recommend if you are, like me, a fan of peanut butter.  And, speaking of peanut butter, I used Peanut Butter & Co.'s The Bee's Knees Honey Peanut Butter.  Anyway, the base is like a combination brownie and cookie, with a bit of oatmeal texture to it; the frosting is like fluffy ambrosia clouds atop the base.  You will, however, have enough frosting left over to almost frost a cake.  I froze the rest for later and did not bother trying to reduce down the frosting recipe.  It is perfection.  You simply do not mess with perfection!  

Yield:  12-16 bars