Prep 20 mins
Cook 20 mins
Another great gift from Lora Brody. She says, "Crisp, buttery oatmeal bars with a thick, creamy chocolate and peanut-butter glaze, they're a specialty of this restaurant in Maine's Acadia National Park".
- 1 cup unsalted butter
- 1 1⁄3 cups dark brown sugar, packed
- 3⁄4 cup light corn syrup
- 5 1⁄3 cups quick-cooking oats
- 2 teaspoons vanilla
- 2 cups semi-sweet chocolate chips
- 1 cup creamy peanut butter
- Preheat oven to 350 degrees F.
- Grease a 13x9-inch baking pan.
- Beat butter and sugar in a large bowl with electric mixer until fluffy.
- Stir in corn syrup, oats and vanilla with wooden spoon.
- With buttered fingers, pat mixture evenly into prepared pan.
- Bake in middle of oven 16 minutes. (Dough will still look moist near center. Don't overbake!).
- Cool in pan on rack until lukewarm.
- Glaze: combine the semisweet chocolate chips and creamy peanut butter in a small saucepan. Stir over low heat until chocolate melts and mixture is smooth.
- Spread warm Glaze over top.
- Cool completely (may be refrigerated) before cuting into 2x1-inch bars.
Excellent bars. I was looking for a sweet and salty bar and this was what I was looking for. I made half a recipe and added 1/4 c. peanut butter to the bar mixture plus 2/3 c. peanuts in place of some of the oats. I am having a hard time staying away from them.
These are good,the top layer is the best part.The oatmeal layer is chewy and falls apart easily,it's definately not crispy.But the taste of these bars are very good.
These were great! I wouldn't say they matched the recipe description exactly, though. My oatmeal layer turned out gooey and chewy, not crisp and buttery as described. I followed the recipe exactly, so I'm not sure what happened. Nontheless, they were delicious! The top chocolate-peanut butter layer was so simple yet rich and wonderful. I might just use that fudge-like combo to ice a sheet cake or a cookie cake in the future. Double YUM! Thanks for sharing! (Made for AUS/NZ Recipe Swap #41)