Originally discovered on a site called All Things Frugal, Chocolate and Peanut Bars have a crust of oatmeal, graham crackers and peanuts and a topping of melted chocolate. The first time I made them I overbaked them and they were a bit crispy, but when I tried again they came out chewy and delicious.
The original Chewy Chocolate and Peanut Bars recipe calls for a 15×10 inch pan, but since I have never made a full batch and have always halved it, I’m sharing my version of the recipe as made in an 8 or 9 inch square pan. Another alternation I’ve made is to use Ritz crackers. This was out of necessity one time when I was out of graham crackers, and the family liked the change.
Chewy Chocolate and Peanut Butter Bars
- 1 cups oats quick oats work well
- 1/2 cup graham cracker crumbs or Ritz crumbs
- 1/4 cup plus 2 tablespoons packed light brown sugar
- 1/8 tsp baking soda
- 1/4 cup salted peanuts finely chopped
- 1/4 cup light corn syrup
- 1/4 cup melted salted butter or use unsalted and add a pinch of salt
- 1/2 tsp vanilla
- 1/2 cup semisweet chocolate chips
- 1/4 cup peanut butter
- Preheat oven to 375 F.
- Line an 8 inch pan with foil and spray foil with cooking spray. For thinner bars use a 9 inch square pan.
- Combine oats, crumbs, sugar, baking soda and peanuts in a large mixing bowl.
- Combine corn syrup, melted butter and vanilla in a second bowl or large measuring cup. Pour corn syrup mixture over oat mixture and mix well. Press into pan and bake for 12-14 minutes.
- Melt chocolate chips and peanut butter together in a bowl set over barely simmering water or using high setting of microwave (I always use the microwave) stirring every 30 seconds. Spread chocolate over warm baked crust. Let cool for about 20 minutes at room temperature, then transfer to refrigerator for about 20 minutes to partially set. Lift from pan by grasping foil, then cut into squares.
- Return to refrigerator to fully set the chocolate.