Lunch Lady Peanut Butter Bars
User Reviews
5
Lunch Lady Peanut Butter Bars
Description
The Lunch Lady Peanut Butter Bars consist of a baked peanut butter oatmeal cookie layer made from butter, granulated sugar, brown sugar, eggs, vanilla, flour, oats, baking soda, and salt. While warm, melted peanut butter is drizzled evenly over the base to add an extra creamy peanut flavor. Once cooled, the bars are topped with a chocolate frosting prepared from butter, powdered sugar, cocoa powder, milk, and vanilla extract.
The texture of the bars is soft yet holds together well, with golden edges from baking and the oats providing chewiness. The peanut butter topping adds smoothness contrasting the crumbly cookie layer, while the frosting brings in cocoa richness that offsets the peanut butter sweetness.
These bars are practical for serving as treats at gatherings or packing for lunches. They can be made ahead and stored covered at room temperature or refrigerated. Freezing is possible after slicing, and topping variations like chopped peanut butter cups or nuts can add texture diversity.
Adjust baking carefully to avoid overbaking, as the bars should be set but slightly soft inside once done. Cooling fully before frosting or slicing ensures clean layers and easier handling.
Ingredients
Bars
- 1 cup butter softened (227g, salted
- 1 cup granulated sugar (200g)
- 1 cup light brown sugar 200g, packed
- 2 1/2 cups peanut butter divided, creamy
- 2 egg large
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour scooped & leveled (282g)
- 2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon salt
Frosting
- 1/2 cup butter softened (114g, salted
- 3 cups powdered sugar
- 4 Tablespoons cocoa powder
- 1/4 cup milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Spray a half-sheet baking sheet (13"x18") with baking spray.
- Beat the butter, granulated sugar, brown sugar, and 1 cup of the peanut butter in a mixer until creamy and light. Add eggs and vanilla extract, then beat again, scraping the bottom and sides of the bowl.
- Add the flour, oats, baking soda, and salt. Mix just until combined. Spread the peanut butter oatmeal cookie dough into the prepared pan with a spatula. Bake for 15-17 minutes until golden brown around the edges and barely set in the middle. Do not overbake.
- While the peanut butter oatmeal cookie base is still hot, melt the remaining 1 1/2 cups of peanut butter in the microwave in a microwave safe bowl for 1 minute, then drizzle over the top of the bars, spreading it into an even layer with a spatula or knife. Let cool completely until the peanut butter has firmed up. This can be sped up by sticking the bars in the fridge.
- Make the chocolate frosting by beating the butter, powdered sugar, cocoa powder, milk, and vanilla extract in a large bowl until smooth. Spread in an even layer over the cooled bars, then cut into squares.
Notes
- Store bars in an airtight container at room temperature for up to a week; refrigeration is optional and serves chilled preferences.
- You can freeze individual sliced bars after firming the frosting for up to 2 to 3 months to maintain freshness.
- For extra peanut flavor, add chopped peanut butter cups or peanuts as toppings before frosting sets.
- Use gluten-free flour and ensure oats are gluten-free to make a gluten-free version.
- Allergy alternatives replace peanut butter with cookie butter, almond, or sunflower seed butter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 377mg | 16% |
| Potassium | 248mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 378IU | 8% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
