Peanut Butter Oatmeal Bars

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These peanut butter oatmeal bars are the best. Ever. I could eat the whole pan. Or half. Since I did do that, already.

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Mom’s been making them since I was little.

Straight from a Better Homes & Gardens cookbook she’s had forever. With it’s deep red cover  & worn looking pages.

My brother Fred & I would devour them. Because they’re a perfect comfort food treat.

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Full of oats. And peanut butter. And topped off with a hard layer of just enough chocolate.

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It’s easy to eat 1/2 a pan because they’re not too sweet, just sweet enough, and almost fool you into thinking they might be healthy.ish. And the flavors of peanut butter & chocolate flood your mouth as your teeth sink into the soft, chewy bars.

They’re a good choice for a sneaky breakfast treat.

This is the second time I’ve made them vegan and they’re perfect. They taste more or less exactly like the original recipe.

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Peanut Butter Oatmeal Bars

adapted from Better Homes & Gardens New Cook Book

1/2 cup shortening
1/2 cup peanut butter
1 cup brown sugar
1 ener-g egg
1 tsp vanilla
1/3 cup almond or soy milk
1 cup AP flour
1 cup oats (i use quick oats)
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

Preheat oven to 350F. Grease a 13×9 inch pan.

Beat shortening & peanut butter until well-creamed. Add sugar and continue beating until light & fluffy. Add egg, milk & vanilla and beat to incorporate into fluffy peanut buttery goodness.

Add flour, oats, baking soda & salt – slowly. Beat until well-mixed & smooth.

Spread mixture evenly in your greased pan. It may be a bit thick so spread carefully.

Bake for 18 to 22 minutes or until golden. Remove from oven.

Spread chocolate chips across the surface while still hot. When the chocolate has softened/melted, after a few seconds, spread evenly.

Let cool & allow chocolate to harden before cutting into bars…

Before devouring in huge bites!

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5 thoughts on “Peanut Butter Oatmeal Bars

  1. Can I substitute 1 egg for the ener-g egg? Also regular milk for the almond or soy milk? Are you using semisweet chocolate chips in this recipe?

    • Absolutely! The original recipe actually calls for an egg & milk. And butter instead of shortening. It was just easy to veganize & retained all the original flavor. I used semisweet chocolate chips! I think bittersweet would also be delicious if you like your chocolate darker – any chocolate you prefer would work, honestly!

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