*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These were super easy, but the chocolate chips would not spread for me, despite the fact I poured them on the bar immediately after removing from the oven. I would have preferred the chocolate be more of a ganache-ish full layer on top, rather than a smattering of chocolate chips. The PB topping was tough to drizzle, too, despite quadrupling the milk to thin it out. Taste was good, but these were tough to make look "good". Thanks for the recipe, Briecookinglove!
I absolutely LOVED this recipe! I did change slightly and made it easier. I added the chocolate chips to the cookie batter, and omitted the topping all together. I doubled the recipe and baked in a 11x14 cookie sheet.YUMMY!
This is one of my favorites! My aunt makes them often and had given me the recipe, but I didn't have it on hand so I was happy to find it on here! I recommend doubling the peanut butter topping and keep adding milk to the topping until it is able to easily pour over the bars. Then smooth the peanut butter topping over it, mixing it with the soft chocolate chips.
Rating before eating because like lovestohost posted could not spread the choc chips. What a disappointment. I have another recipe that is cooked at a 400 oven where the chips are easily immediately spread them. I even took these out turned oven up covered dish with foil and put back in another 5 minutes. No luck. But I guess we should have had a clue looking at the picture given - those choc chips are not melted and spread either. Waiting for them to cool to try. Used what was left of caramel sauce mixed with peanut butter and a little confec sugar and milk to get consistency I wanted to dribble over top.
We all loved these bars! I used mini-chips so had no problem at all with them melting. I did have to use more milk but it was an easy fix. We ate them a tad warm and they were great!! Will make again! Thanks!
We all love these. Substituted 1/2 whole wheat flour. My chocolate chips melted easily (dark chocolate...are people using milk choc. and they don't melt as easily... they would be too sweet for the base I think) and I spread them over using horizontal strokes. I used lots of milk in the drizzle until like a frosting or fudge sauce consistency and scooped in a ziplock bag snipped the corner to pipe it. Made long vertical stripes over the chocolate layer. Very good but the icing hardened up stiffer over the chocolate layer making it kind of crumble and fall off when cutting cooled bars. Very yummy though. Next time I plan to put chips in the dough and just PB topping spread on top or sprinkle REESE's Pieces in the melted chocolate layer and not do the drizzle.
I too put the chips in the batter. After baking and slightly cooling. I iced with the peanut butter icing then made a simple chocolate icing to decorate the top. Very good brownie-like treat. Thanks for sharing your recipe.
Very simply and delicious. I almost skipped the peanut butter drizzle at the end but decided to make it after tasting without..made all the difference! Only changes I made were wheat flour and greasing the pan with coconut oil which definitely enhanced the flavors. Definitely making for my next pb and chocolate craving!
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