Peanut Butter Oatmeal Cookie Granola Bars
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
12
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Calories
500 kcal
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Course
Baked Goods
Peanut Butter Oatmeal Cookie Granola Bars
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Both peanut butter and oatmeal cookies are favorites. I incorporated the flavor of those cookies into these fast and easy, no-bake granola bars. A sweet, buttery, peanut butter-caramel sauce is made in minutes before drenching oats and crispy rice cereal. The bars are loaded with texture, very chewy, dense, hearty, and so satisfying. Finishing them off with a drizzle of melted butterscotch chips or peanut butter chips is a nice touch and rounds out the flavors. The bars are easily kept vegan and gluten-free.
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Ingredients
- ¼ cup unsalted butter half of one stick or margarine
- ½ cup milk regular, soy, or nut milk
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 1 heaping cup creamy peanut butter
- 2 teaspoons vanilla extract
- 3 cups old-fashioned whole rolled oats not quick cook or instant
- 1 ¼ cups crispy rice cereal Rice Krispies or similar
- ¼ cup butterscotch/peanut butter/semi-sweet chocolate chips melted for drizzling optional
- 1 teaspoon unsalted butter or margarine for drizzling
Instructions
- Line an 8-by-8-inch (or a 9-by-inch pan for thinner bars; I used an 8x8) with aluminum foil, leaving overhang. Spray with cooking spray; set aside. In a large heavy-bottomed pot, combine 1/4 cup butter, milk, sugars, and heat to melt over medium heat, stirring until smooth and combined. Allow mixture to come to a boil and then allow it to boil fairly rapidly for about 90 seconds, stirring frequently so it doesn't bubble over or scorch. Wear a hot mitt and use caution when stirring it because this is the beginning stages of caramel sauce and in the 220F range.
- Turn off the heat and add the peanut butter, vanilla, and stir until combined. If it's challenging to incorporate the peanut butter, turn the burner on low momentarily to help it along. Stir in the oats, crispy rice cereal, and transfer mixture to prepared pan. Smooth it into an even, flat layer with a spatula, pressing firmly to compact the mixture.
- Cover pan with with another sheet of foil (or not, but I prefer to keep things covered in the refrigerator) and place pan in the refrigerator for at least two hours, or until bars have set up fully, before slicing (I usually leave them overnight). I lift bars out and place on cutting board to slice.
- Optionally, either before (easier and faster) or after (prettier results) slicing the bars, drizzle with melted butterscotch/peanut butter/semi-sweet/white chocolate chips. Melt chips and 1 teaspoon butter in a small microwave-safe bowl in 10-second bursts until mixture can be stirred smooth, noting that butterscotch scorches and seizes almost immediately without butter and can scortch very easily so don't overheat it; 15 seconds is likely all it will take to melt. Drizzle melted mixture over the bars.
- Slice into 1 dozen bars, 4-inches long by about 3/4-inch wide, or into preferred size and shape. Wrap bars individually in plasticwrap and store them in a large ziptop plastic bag or airtight container at room temperature for up to 1 week, in the refrigerator for up to 1 month, or in the freezer for up to 4 months.
- Recipe is kept vegan by using margarine or vegan buttery spread, vegan milk, vegan crispy rice cereal, and a peanut butter or semi-sweet chocolate drizzle. Recipe is kept gluten free by using gluten-free oats and gluten-free crispy rice cereal. Take care all ingredients use are suitable for your dietary needs.
Nutrition Information
Show Details
Serving
1
Calories
500kcal
(25%)
Carbohydrates
54g
(18%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
12g
Trans Fat
1g
Cholesterol
2mg
(1%)
Sodium
162mg
(7%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 500kcal | 25% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 162mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
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