Updated Chocolate Peanut Butter Bars

3 minutes
July 28, 2021
Carole Jones
Sunday was a very important day in my life.
No…..I’m not pregnant. You all are as bad as my kids. Last week I told them I had something to say and the older three asked if I was having another baby.
Chocolate Peanut Butter Oatmeal Bars
You see, Sunday was the day I perfected my Chocolate Peanut Butter Bar recipe. I thought I already had them down pat, until my hubby announces that my friend makes them better than I do. WhAt?!?**?!?…..how could that possibly be true???
I got the recipe from HER.
I smelled a saboteur.
After some deep interrogation techniques, my friend admitted to making her bars with a few alterations. So in an effort to continue the high quality and integrity of my blog, I share with you the true version of this home run recipe that was declared “absolutely perfect” by my husband.
The two alterations are very minor but result in a quite a different bar. This updated version is much more dense and moist than my first recipe. I would almost describe it as a brownie like texture. These simple changes make this an absolute must have recipe!!!
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Updated Chocolate Peanut Butter Bars

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These Chocolate Peanut Butter Oatmeal bars are our family favorite recipe.  Makes a huge pan that are super chewy and topped with a yummy chocolate and peanut butter frosting swirled together.

  • Yield: 28 1x


  • 3/4 C margarine….yes, not butter
  • 1/2 C sugar
  • 2 C brown sugar
  • 2 eggs
  • 2 t vanilla
  • 3/4 C creamy peanut butter
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 C flour
  • 2 C quick oats


  • 12 ounce bag of chocolate chips
  • 1/4 C creamy peanut butter
  • 1 C powdered sugar
  • 2 Tb milk


  1. Preheat oven to 325 degrees.  In your mixer, cream margarine and sugars together.  Add eggs and vanilla.  Mix to combine.  Add peanut butter and mix.  Add all dry ingredients and mix until incorporated.
  2. Spread batter into a 13 x 18 inch pan, making sure to get the batter as even as possible across the pan.  Bake for 16-18 minutes on middle rack until golden brown on top.
  3. Remove from the oven and sprinkle with one bag of semi-sweet chocolate chips.  Allow to sit until chocolate melts then spread over the bars.  Mix together the 1/4 C peanut butter, milk and powdered sugar.  Drizzle over the bars and swirl into the chocolate.
  4. Allow bars to cool completely.  You can put them in the refrigerator if the chocolate needs to harden after they have cooled.  I cut off the edges when serving, but that is just my preference.
  • Author: Carole


  • Serving Size: 1 bar
  • Calories: 313
  • Sugar: 31g
  • Sodium: 135mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 18mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


13 years ago

Chocolate and peanut butter are always the perfect pair in my book. Your bars look like a delicious way to enjoy them. I have a linky party on my blog every week called “Sweets for a Saturday” and I’d like to invite you to stop by this weekend and link this up.

13 years ago

Thanks Lisa! I’ll check it out 🙂

Banana Streusel Cake - My Kitchen Escapades
9 years ago

[…] course, that makes me smile to see her as interested in baking as I am. She really wanted to make Peanut Butter Bars, but I convinced her that we needed to use the brown bananas in the fruit bowl.  I’ve […]

4 years ago

Is this really for a 13 x 18 pan or should that be 9 x 13? I’m trying to decide if I should halve the recipe or not. Thanks!

4 years ago

It is truly a 13 x 18 pan….a half sheet pan size.

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