Chocolate Oat Peanut Butter Bars

    30 minutes

    These are very easy bars to make, and very delicious. A great treat for your kids or an easy dessert.

    52 people made this

    Serves: 12 

    • 4 cups (600g) rolled oats
    • 1 cup (150g) packed brown sugar
    • 250g butter
    • 1/2 cup (125ml) golden syrup
    • 1 cup dark chocolate chips
    • 3/4 cup (220g) peanut butter

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C.
    2. Mix the oats, brown sugar, butter or margarine and golden syrup. Pat into a 20x30cm pan. Bake for 10 to 15 minutes. Do not over bake.
    3. Melt chocolate chips and peanut butter. Spread over bars and cool.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (44)


    I made these and I couldn't stop eating them, I gave them to my class and they loved them but they were very sweet. Helpful hint, when you melt the chocolate and peanut butter make sure you constatly stir it because it burns easily.  -  03 Dec 2012


    This is BRILLIANT if you change a few of the steps. My sister would put the sheet right in the freezer to speed cooling because her boys were so impatient!!! I mail them to our Marine in Iraq and they are devoured! You MUST CHILL base before spreading with the topping. Also, two-thirds cup of melted butter is more than enough, and it should be DARK corn syrup. Line a 9X13 cookie pan with foil, spray with Pam, and after patting down base mix, (GOOD TIP) push the edges back a bit with a fork. It becomes brittle if you bake it too long, so 12 min. max. After chilling, you should be able to lift it out of the cookie sheet and peel the foil right off. Also, we use 1 C peanut butter and a 1-1/2 C chips melted in dbl boiler, then spread on cooled base. Chill again after frosting, and use big, heavy knife to cut into bars. mmmmmmmmm  -  27 Oct 2007  (Review from Allrecipes USA and Canada)


    I know some have issue with the recipe but I have found it to be very delicious as long as you are careful about a few things. Firstly I agree with adding 2 teaspoons to the crust. I also zap the chocolate/peanut butter in the microwave for easier melting. I would disagree with using a 10x15 crust - I've found the crust is too thick to get that crunchy caramelized flavor except on the edges where for some reason the crust is always thinner. So go with a bigger rimmed pan. I also disagree with cutting right away - the knife gets so sticky with chocolate! Let it cool down then stick in the fridge to harden the top, take out and let it soften a little and then cut. Much easier. I've had many people say how tasty this is!  -  28 Jun 2006  (Review from Allrecipes USA and Canada)