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Chocolate Peanut Butter Filled Oat Bars

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

INGREDIENTS

  Amount Per Serving % DV *
Calories210
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium125 mg5% DV
Total Carbohydrates22 g7% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein5 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron6% DV
  Amount Per Serving % DV *
Calories210
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol25 mg8% DV
Sodium125 mg5% DV
Total Carbohydrates22 g7% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein5 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron6% DV
  • 3/4 cup butter or margarine (1-1/2 sticks) , softened
  • 3/4 cup REESE'S Creamy Peanut Butter , divided
  • 2 cups light brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups rolled oats quick-cooking , uncooked
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • CHOCOLATE PEANUT BUTTER FILLING (recipe follows)
  • 1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.) , divided
  • 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil)

DIRECTIONS

  • 1. Heat oven to 350°F.
  • 2. Beat butter and 3/4 cup peanut butter in large bowl until well blended; beat in brown sugar. Add eggs and vanilla, beating until well blended.
  • 3. Stir together oats, flour, baking soda and salt; gradually stir into butter mixture. (Dough will be thick.) Set aside 2 cups dough.
  • 4. Press remaining dough onto bottom of ungreased 15-1/2x10-1/2x1-inch jelly-roll pan. Prepare CHOCOLATE PEANUT BUTTER FILLING; spread over dough. Set aside 1/2 cup peanut butter chips for drizzle. Add remaining peanut butter chips to reserved dough; crumble mixture over filling.
  • 5. Bake 25 minutes or until top is golden brown (chocolate will be soft). Cool completely in pan on wire rack.
  • 6. Place reserved 1/2 cup peanut butter chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over bars; allow drizzle to set. Cut into bars. About 4 dozen bars.
  • CHOCOLATE PEANUT BUTTER FILLING
  • 1/2 cup REESE'S Creamy Peanut Butter
  • 1/3 cup butter or margarine
  • 1/2 cup HERSHEY'S Cocoa
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 1-1/2 teaspoons vanilla extract
  • Melt peanut butter and butter in medium saucepan over low heat. Stir in cocoa. Add sweetened condensed milk; heat, stirring constantly, until smooth and thick. Remove from heat. Stir in vanilla.

RELATED PRODUCTS

HERSHEY'S Cocoa

HERSHEY'S Cocoa

REESE'S Creamy Peanut Butter

REESE'S Creamy Peanut Butter

REESE'S Peanut Butter Chips

REESE'S Peanut Butter Chips