These crazy delicious Butterfinger Bars are a scrumptious oatmeal bar cookie, infused with peanut butter and covered in a rich chocolate glaze. Better make extra: they don't last long!
These chocolate-topped peanut butter oatmeal bars are a top favorite at our house, although the last time I made them Mr B told me (as he lifted another one out of the tray), "Please, please don't make these again any time soon. I can't stop eating them."
As you may notice, I used chunky peanut butter for the Butterfinger Bars pictured in this post; however, smooth peanut butter works equally well: it's just a matter of preference.
- Quick oats: In this case, we find that using the name brand oats does make a difference. Batches made with bulk quick oats seemed drier. Do not use old-fashioned oats.
- Peanut butter: We've made these bars with both creamy and chunky peanut butter, both with excellent results. If pressed, I'd say we like the chunky version just a smidge better, simply for the texture it adds.
- Brown sugar: We recommend using light brown sugar.
- Sugar: Plain granulated white sugar.
- Butter: Salted or unsalted butter, softened to room temperature. Do not use margarine.
- Baking soda
- Kosher salt
- Vanilla: Extract or vanilla paste.
- Chocolate Buttercream Frosting: Use homemade or canned. (We often use Betty Crocker Chocolate Frosting.)
How to Make Peanut Butter Oatmeal Bars
Preheat oven to 375°F (190°C).
In an electric mixing bowl, cream butter and sugars. Add the peanut butter, baking soda, salt, vanilla and eggs and mix well to combine.
Stir in flour and oats. The batter will be very thick.
Spread the mixture on greased cookie sheet, and bake in preheated oven for 20-25 minutes.
After taking the pan out of the oven, allow it to cool on a metal rack for 10 minutes.
Spread the peanut butter over warm cookies on sheet. Allow to cool for another 10-15 minutes.
Warm the frosting in a microwave for 30 seconds, and then stir it with a spoon until it has an even consistency.
Drizzle the warm chocolate frosting on top of the cooled peanut butter layer, and use the back of a spoon to gently spread it evenly.
If you have teenagers in the house, stand back or prepare to be trampled.
These cookies are best eaten within 3-4 days.
Freezing: These oatmeal peanut butter bar cookies freeze well. For best results, allow the cookies to completely cool before wrapping and freezing. Bar cookies should be stored at 0°F or lower. Bar cookies that are removed from the pan should be stored in an airtight container; separate layers with waxed paper. For the best flavor and texture, eat frosted bar cookies within 2-3 months.
It is much easier to spread the dough with dampened hands than a spatula.
More Peanut Butter & Oatmeal Recipes
If peanut butter is your jam (sorry, not sorry) you need to try our Colonial Cream of Peanut Soup! We’ve updated the historical recipe with 21st Century tastes in mind; it's surprisingly delicious!
- Preheat oven to 375°F (190°C)
- In an electric mixing bowl, cream butter and sugars. Add ¾ cup peanut butter, baking soda, salt, vanilla and eggs and mix well to combine. Stir in flour and oats.
- Spread mixture on greased cookie sheet, and bake in preheated oven for 20-25 minutes.
- Remove from oven and let cool until slightly warm; 5-8 minutes. Spread ¾ cup peanut butter over warm cookies on sheet. Allow to cool for 10-15 minutes.
- Warm the frosting in a microwave for 30 seconds. Stir with a spoon until it has an even consistency.
- Drizzle warm chocolate frosting on top and use the back of a spoon to spread it evenly.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Long-time friend and author Kelly Nelson is bright, energetic beyond words, and one of the most positive people you will ever meet. Kelly was kind enough to share this Butterfinger Bar recipe with us.
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