“My husband loves these and they are super simple to make. They have replaced the expensive “Nature Valley” Peanut Butter Bars that we used to buy at the store.”
3/4 cup smooth peanut butter (divided)
1/2 cup honey
3 cups quick quick oats
1 tbsp. whole wheat flour
1. I love using parchment paper to line baking pans when I can. I would recommend using some with this recipe. The difference is incredible in terms of having a no-stick surface, which helps with cutting and serving the bars. Not to mention the clean-up.
2. After baking, I find it helpful to lift the bars out of the pan before cutting by using the excess edges of the parchment paper. This reduces damage to your pan and allows for a straighter cut and less crumbling.
3. For ease and to minimize crumbling, I like cutting the bars before they have completely cooled. Plus they are tasty when they are warm.
4. I prefer to use a 9 x 9 square baking pan. I also have used 2 loaf pans in the past when needed. If you decide to use glass bake-ware be sure to reduce the cooking temperature by 25 degrees F.
5. Feel free to add some raisins, chocolate chips, or nuts if you desire.
Preheat oven to 375 degrees F. Line pan with parchment paper or grease well.
In small saucepan melt 1/2 cup peanut butter and honey over medium heat, stirring frequently. Once melted add oats and flour and stir thoroughly with wooden spoon.
Press mixture evenly into the pan with a spoon or your fingers. Melt remaining 1/4 peanut butter in saucepan over medium heat, stirring frequently. Drizzle over bars.
Bake for 15 min. Cool for 5-10 minutes. Cut, serve, and enjoy!