Thursday, February 13, 2014

Peanut Butter Chocolate Chip Oatmeal Bars

That's a mouthful. The title, I mean. Although the bars are quite the mouthful too. I wanted to make something that was substantial 'cause Ryder's belly is a bottomless pit. Seriously, the kid eats more than me. And that's sayin' something. These here bars fit the bill. They're dense and chocolate-y and peanut buttery (Mitch's fave thing in the world) and just plain yum.

And they make the perfect after-school snack for a certain always-hungry first grader.

And since Valentine's Day is right around the corner, I even cut some in the shape of hearts. How very crafty of me. You can cut these puppies into whatever shape you want--squares, triangles, whatever floats your boat.

I can't take full credit for these. I did have help.

 I loved the mini chocolate chips in this recipe. Obviously if you don't have them on hand you can use the larger version, but if you're shopping for this recipe, pick up the little guys. They're perfect.

Peanut Butter Chocolate Chip Oatmeal Bars


2 1/4 cups flour
1 1/2 cups old fashioned oats
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) softened butter + an additional 2 tablespoons for greasing the pan
2 cups packed light brown sugar
3/4 cup peanut butter (I used crunchy)
2 large eggs
2 teaspoons vanilla
2 cups mini chocolate chips


Preheat oven to 350 degrees. Grease 9x13 pan with butter.

In a bowl, whisk together flour, oats, baking powder, soda, and salt.

In a stand mixer, combine butter, brown sugar, and peanut butter and mix until smooth. Beat in eggs and vanilla. Mix in dry ingredients, then stir in 1 1/2 cups mini chocolate chips (reserving 1/2 cup to sprinkle on top).

Spread dough into prepared pan (I used an icing spreader) and sprinkle remaining chips on top.

Bake for 25-30 minutes or until edges are lightly browned and center is just set. Don't overbake. Remove from oven and let cool before cutting.


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