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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peanut Butter and Chocolate Cookie Bars

Makes: 48 servings
Serving size: 1 bar Yield: 48 bars
Prep 30 mins Bake 375°F 10 mins to 12 mins
Peanut Butter and Chocolate Cookie Bars
  • 1  cup  packed brown sugar
  • 2/3  cup  butter
  • 1/4  cup  dark- or light-color corn syrup
  • 1/4  cup  peanut butter
  • 1  teaspoon  vanilla
  • 3 1/2  cups  quick-cooking rolled oats
  • 1 12  ounce package (2 cups)  semisweet chocolate pieces
  • 1  cup  butterscotch-flavor pieces
  • 2/3  cup  peanut butter
  • 1/2  cup  chopped peanuts

1. Preheat oven to 375 degrees F. In a medium saucepan combine brown sugar, butter, and corn syrup. Cook and stir over medium-low heat until smooth. Remove from heat. Stir in the 1/4 cup peanut butter and vanilla until smooth.

2. Place oats in an extra-large bowl. Pour brown sugar mixture over oats, stirring gently until combined. Press oat mixture evenly into bottom of foil-lined 13x9x2-inch baking pan. Bake in preheated oven for 10 to 12 minutes or until edges are lightly browned.

3. Meanwhile, in the same saucepan combine chocolate pieces and butterscotch pieces. Cook and stir over low heat until melted. Stir in the 2/3 cup peanut butter until smooth.

4. Slowly pour chocolate mixture over hot crust, spreading evenly. Sprinkle with peanuts. Cool in pan on a wire rack. (If necessary, chill until chocolate is set.) Use foil to lift uncut bars from pan. Cut into bars. Makes 48 bars.

From the Test Kitchen
  • Cover pan and store in the refrigerator for up to 3 days or freeze for up to 3 months.

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