Peanut Butter No-Bake Oatmeal Bars

Name: Peanut Butter No-Bake Oatmeal Bars
Prep time: 17 min
Cook time: 5 min
Total time: 22 min
Yield: 16 servings
Cuisine: American
Ingredients: ½ cup (1 stick) (113 g) unsalted butter, cut into tablespoon-size pieces; ¾ cup (195 g) creamy peanut butter, at room temperature; 1 teaspoon (5 ml) pure vanilla extract; ½ teaspoon (3 g) fine salt; 2 cups (180 g) old-fashioned rolled oats, measured spooned and leveled; 1½ cups (180 g) powdered sugar, sifted if lumpy; 1¼ cups (225 g) semisweet chocolate chips; ½ cup (130 g) creamy peanut butter, at room temperature; flaky sea salt, for sprinkling, to taste (optional)

From the MyKitchenBank Kitchen

Chewy, buttery peanut butter oat bars with a smooth chocolate-peanut butter top. No oven, no fuss, just a saucepan and the fridge.

Prep: 17 min
Cook: 5 min
Wait: 1 hr 20 min
Total: 1 hr 42 min
Makes: 16 bars (one 8×8-inch pan)

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Steps

Before you start

Use regular creamy peanut butter (like Jif or Skippy), not natural-style oily peanut butter, so the bars set firmly.
Measure the powdered sugar and oats before you start, because the base comes together quickly while the butter is warm.
Plan on about 80 minutes of chilling in total, so start at least 2 hours before you want to serve.
Leave a 2-inch overhang of parchment on two sides of the pan so you can lift the slab out for clean slicing.

1
Line the pan
- Line an 8×8-inch (20×20 cm) pan with parchment, leaving a 2-inch overhang on two opposite sides to use as handles.
- Press the paper into the corners.
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Ready when: Paper lies flat against the bottom and sides with no large gaps.
Tip: A dab of butter in the corners helps the paper stay put.
2
Melt butter and peanut butter
- In a medium saucepan over low heat, melt the butter, stirring occasionally.
- When about three-quarters melted, add 3/4 cup (195 g) peanut butter and stir until the mixture is smooth and fully melted, about 3 to 4 minutes.
- Remove from the heat and stir in the vanilla and salt.
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Ready when: The mixture is glossy and smooth with no visible butter pools or peanut butter streaks.
Tip: Keep the heat low; scorched butter or peanut butter tastes bitter.
3
Mix the base
- Add the oats and powdered sugar to the warm pan.
- Stir with a sturdy spatula until no dry sugar remains and every oat is coated, about 2 minutes.
- The mixture will look thick and slightly crumbly but should hold together when squeezed.
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Ready when: A pinch squeezed in your fist holds together without falling apart.
Tip: If it looks dry and won't hold, stir in 1 tablespoon more warm melted butter or peanut butter.
4
Press into pan
- Scrape the mixture into the lined pan.
- Press it firmly into an even layer, going into the corners, using the bottom of a measuring cup or a piece of parchment over your hand.
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Ready when: The surface is flat, compact, and smooth with no loose oats on top.
Tip: Pressing hard is what keeps the bars from crumbling when sliced.
5
Chill the base
- Refrigerate the pan for 15 minutes so the base firms up slightly before the warm topping goes on.
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Ready when: The base feels cool and firm to a light touch.
6
Melt the topping
- In the same saucepan (wiped out) over low heat, combine the chocolate chips and 1/2 cup (130 g) peanut butter.
- Stir constantly for 2 to 3 minutes until completely melted and smooth.
- Remove from the heat as soon as no chips remain.
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Ready when: The topping is thick, glossy, and pourable with no unmelted chips.
Tip: Don't let any water drip in; it can make chocolate seize into a grainy clump.
7
Spread the topping
- Pour the chocolate-peanut butter mixture over the chilled base.
- Spread it to the edges with an offset spatula or the back of a spoon.
- Sprinkle with flaky sea salt, if using.
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Ready when: The topping forms an even, glossy layer that reaches all four sides.
8
Chill until set
- Refrigerate the pan, uncovered, for at least 1 hour, until the topping is completely firm and doesn't dent when pressed gently.
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Ready when: The chocolate layer is matte, firm, and doesn't shift when the pan is tilted.
9
Slice and serve
- Let the pan sit at room temperature for 5 minutes.
- Lift the slab out using the parchment handles and set it on a cutting board.
- With a sharp knife, cut into 4 rows by 4 rows to make 16 bars, wiping the blade clean between cuts.
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Ready when: Slices are clean with smooth edges and the topping stays intact.
Tip: Run the knife under hot water and dry it between cuts for the neatest edges.

Good to know

Tips

Stir the oats and sugar into the base while it's still warm so the sugar dissolves slightly and binds everything.
Press the base harder than seems necessary; compact bars slice cleanly.
For a nuttier flavor, toast the oats in a dry skillet over medium heat for 4 to 5 minutes and cool them before mixing.
Cut the bars with a warm, dry knife to keep the chocolate from cracking.

Make ahead

"Make the whole slab up to 3 days ahead and keep it covered in the refrigerator; slice just before serving."

Storage & reheating

"Room temperature: up to 4 hours (the chocolate softens in warm rooms). Refrigerator: airtight container with parchment between layers, up to 7 days. Freezer: wrapped well, up to 3 months; thaw in the refrigerator for 1 hour or on the counter for 15 minutes before eating."

Substitutions

creamy peanut butter → Almond butter or sunflower seed butter. Use a stabilized creamy style (not oily natural) for the same set; flavor will differ.
semisweet chocolate chips → Milk or dark chocolate chips. Milk chocolate gives a sweeter, softer top; dark (60 to 70%) balances the sweetness.
old-fashioned rolled oats → Quick-cooking oats. Gives a softer, more uniform bar; use the same weight.
unsalted butter → Salted butter. Reduce the fine salt to 1/4 teaspoon.