Lunch Lady Peanut Butter Bars
You have the lunch lady to thank for these old school cafeteria-style Peanut Butter Cookie Bars that have a chewy peanut butter oatmeal cookie base and a thin layer of salty-sweet melted peanut butter underneath those rich swirls of chocolate frosting.
Servings: 24 servings
Ingredients
Bars
- 1 cup (227g) salted butter softened
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 2 1/2 cups creamy peanut butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (282g) all-purpose flour
- 2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon salt
Frosting
- 1/2 cup (114g) salted butter softened
- 3 cups (320g) powdered sugar
- 4 Tablespoons cocoa powder
- 1/4 cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350℉ (177℃). Spray a half-sheet baking sheet (13"x18") with baking spray.
- Beat the butter, granulated sugar, brown sugar, and 1 cup of the peanut butter in a mixer until creamy and light. Add eggs and vanilla extract, then beat again, scraping the bottom and sides of the bowl.1 cup (227g) salted butter, 1 cup (200g) granulated sugar, 1 cup (200g) packed light brown sugar, 2 large eggs, 2 teaspoons vanilla extract, 1 cups creamy peanut butter
- Add the flour, oats, baking soda, and salt. Mix just until combined. Spread the peanut butter oatmeal cookie dough into the prepared pan with a spatula. Bake for 15-17 minutes until golden brown around the edges and barely set in the middle. Do not overbake.2 cups (282g) all-purpose flour, 2 cups old-fashioned oats, 1 teaspoon baking soda, 1 teaspoon salt
- While the peanut butter oatmeal cookie base is still hot, melt the remaining 1 1/2 cups of peanut butter in the microwave in a microwave safe bowl for 1 minute, then drizzle over the top of the bars, spreading it into an even layer with a spatula or knife. Let cool completely until the peanut butter has firmed up. This can be sped up by sticking the bars in the fridge.1.5 cups creamy peanut butter
- Make the chocolate frosting by beating the butter, powdered sugar, cocoa powder, milk, and vanilla extract in a large bowl until smooth. Spread in an even layer over the cooled bars, then cut into squares.1/2 cup (114g) salted butter, 3 cups (320g) powdered sugar, 4 Tablespoons cocoa powder, 1/4 cup milk, 2 teaspoons vanilla extract
Video
Notes
- Storage: Keep your bars covered in an airtight container on the counter for 5-7 days. Some rimmed baking sheets come with a plastic lid that is perfect for just this sort of occasion. Or you can just cover them with plastic wrap once the frosting has dried and firmed up a bit. You can also keep the bars in the fridge and serve them chilled, if you prefer.
- Freezing: These freeze great for 2-3 months. For easier storage, I recommend slicing and separating the bars, then freezing them individually for an hour to set the frosting. Then you can transfer them to a freezer-safe container and stack them so they don't take up as much space in the freezer.
- Variation: If you STILL can't get enough peanut butter chocolate action, try chopping up some Reese's peanut butter cups to sprinkle on top. Or sprinkle with some Reese's Pieces or chopped dry roasted peanuts instead.
- Gluten-free version: You can use a 1-to-1 gluten-free baking flour replacement for the flour in this recipe. Just be careful with your oats since some oats actually do have gluten in them.
- Allergy-friendly: If you have a peanut butter allergy, these can be made with cookie butter, almond butter, or sunflower seed butter instead.
- This recipe is on page 224 of my cookbook, House of Nash Eats Everyday!
Nutrition
Calories: 459kcal | Carbohydrates: 51g | Protein: 10g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 377mg | Potassium: 248mg | Fiber: 3g | Sugar: 35g | Vitamin A: 378IU | Calcium: 34mg | Iron: 2mg
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