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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
Very chewy bars topped with melted chocolate chips and peanut butter.
Prep Time10 mins
Cook Time13 mins
Servings: 32
Ingredients
- 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
Instructions
- 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.
krispies or granola in the base layer would also be yummy!
These look amazing. I am curious to try it out with different nuts too (in addition to the peanuts!). I love the oats too, they’re so good in bars!
I am making these right now… They are currently cooling. Smell AMAZING.
I’m all for anything chocolate and peanut butter.
Mimi
Do you think you could omit the peanuts or use almonds or pecans instead? I don’t have any peanuts and don’t want to make a special trip to the store…. actually pretzels would probably be good in this…
Thinking about your lighting and camera. I struggle with this in a HUGE way and have considered getting or making a light box. So far I haven’t found the time to do either. I take almost all of my photos by daylight, but once in awhile I give in and use artificial lighting, or gasp, even the flash on my camera!! The days are so much shorter now, and this time of year it tends to be cloudy a lot so I really need to come up with a better solution. BTW, my camera is Nikon D40X. I love it. It’s an entry level DSLR, but it works for me.
Before you get a new camera, it’s indeed all about the lights… But then, who can resist a nice DSLR?? Though, again, the best pictures I take (with, ahem, a point & shoot camera) are by daylight. Anything else needs to be edited, and that’s never as good as sunlight.
I am sure this chocolate & peanut butter bars would make a great hostess gift for Thanksgiving 🙂
About the oats, I used old fashioned. If a recipe says quick, I try to use quick because it affects the texture. In this case I don’t think it mattered too much,
Soshana, my light box is the portable type. Look up on portable light box on Amazon. It’s the one that’s about $40.
Susan, the chocolate topping gets soft at room temperature, but not too melty. I think it would work for you.
Thanks all for all the picture remarks and tips. Nikon is a great camera, but I’ve become a little brand loyal to Canon and will probably go that direction. A friend of mine had a Nikon and her pictures were great.
These look similar to a David Lebovitz treat I’ve had on my list to try. Matzoh is the base of his.
These look so perfect for a holiday show I’m doing soon. Do you think the chocolate on top will stay set and not melt? I always wonder about drizzled and covered chocolate on goodies once packaged.
These look great! What kind of light box do you use? I have been only taking daytime pictures, but it would be much more convenient to have more flexibility.
They look perfect to me – yumm!
Tanya
Maybe it’s me…but, I don’t see a problem at all with the pics. Your pictures and
explanations of the recipe always tempt me to make them. These look so good
I just want to make them!!!
p.s. I made the butternut squash lasagna…it’s cooking in the oven right now!
These are looking like the perfect treat for my family get-together tonight. The temptation to buy a super-deluxe DSLR is always there… so hard to resist.
MAN that looks good, with or without light bulbs!
Sorry about your bulbs :-/ but your cookies look fantastic!
Whoops, I see Dee beat me to the punch!
These are my kind of treat. Quick question: what kind of oatmeal is best to use, old-fashioned or quick?
Thanks,
Diane
When a recipe like this calls for “oatmeal,” does it matter if you use the quick cooking kind or regular oatmeal? Thanks.
If you are looking at new cameras check out http://www.bakeorbreak.com. Her photos are just amazing. I can taste what she bakes while I’m drooling over the photos. Somewhere in her website I think she mentions the camera she uses. If I remember correctly hers is a Nikon.
Those look delicious Anna, even with the light issue 😉 And they do look very crunchy and not chewy at all…
These cookies look phenomenal. What a great addition to my Christmas baking list!
These look so good! And funny you should mention chocolate chip cookies because I’ve been craving them lately.