Indulge in chewy Peanut Butter Fingers topped with melted chocolate and a creamy peanut butter drizzle. This easy, crowd-pleasing dessert combines rich peanut butter flavor with a satisfying oat base—perfect for snacks or gatherings!
YIELD
24 servingsPREP
15 minCOOK
22 minREADY
2 hrsPro Tips
- Peanut Butter Choice: Use creamy peanut butter for a smooth texture. If using natural peanut butter (oil-separated), stir it well before measuring to avoid an oily or dry result.
- Chocolate Melting: If the chips don’t fully melt after 5 minutes, pop the pan back into the warm (turned-off) oven for 2–3 minutes.
- Storage: Store bars in an airtight container at room temperature for up to 5 days or refrigerate for up to 2 weeks. They also freeze well for up to 3 months—layer with parchment to prevent sticking.
- Avoid Soggy Bars: Ensure the pan is well-greased or use parchment to prevent the base from sticking, which can make cutting difficult.
Optional Variations
- Nutty Crunch: Add ½ cup chopped peanuts or walnuts to the dough with the oats for extra texture.
- Double Chocolate: Mix ¼ cup mini chocolate chips into the dough for a richer chocolate experience.
- Salt Finish: Sprinkle a pinch of flaky sea salt over the melted chocolate before drizzling for a sweet-salty contrast.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend and ensure your oats are certified gluten-free.
Ingredients
Directions
- Preheat the Oven: Set your oven to 350°F (180°C). Grease a 13×9×2-inch baking pan with butter or non-stick cooking spray to prevent sticking. For easier removal, consider lining the pan with parchment paper, leaving an overhang on two sides.
- Cream the Butter: In a medium mixing bowl, use an electric mixer on medium speed to beat the softened butter for about 30 seconds until smooth and creamy. This ensures a light texture in the bars.
- Add Sugars: Add the granulated sugar and brown sugar to the butter. Beat on medium speed for 1–2 minutes until the mixture is fluffy and well combined, scraping down the sides of the bowl as needed.
- Incorporate Wet Ingredients: Add the egg, ⅓ cup peanut butter, baking soda, vanilla extract, and salt. Beat on medium speed until fully combined, about 1 minute. Ensure the egg is fully incorporated to avoid uneven texture.
- Mix in Dry Ingredients: Using a spatula or wooden spoon, stir in the flour and rolled oats until just combined. Avoid overmixing to prevent dense bars—small streaks of flour are fine.
- Spread the Dough: Evenly press the dough into the prepared pan using your hands or a spatula. Aim for a uniform thickness to ensure even baking.
- Bake: Bake for 15–18 minutes, or until the edges are lightly golden brown. The center may look slightly soft, but it will firm up as it cools. Avoid overbaking to maintain a chewy texture.
- Add Chocolate: Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot bars. Let them sit for 5 minutes to soften and melt. Use a spatula to spread the melted chocolate into an even layer.
- Prepare the Drizzle: While the chocolate softens, whisk together the powdered sugar, ¼ cup peanut butter, and 3 tablespoons milk in a small bowl. Add more milk, 1 teaspoon at a time, until the mixture is smooth and thin enough to drizzle (think pancake batter consistency).
- Finish the Bars: Drizzle the peanut butter mixture over the spread chocolate in a zigzag pattern. For a decorative touch, use a piping bag or a zip-top bag with a corner snipped off.
- Cool and Cut: Let the bars cool completely in the pan on a wire rack (about 1–2 hours) to set the chocolate and drizzle. Cut into 24 bars (e.g., 6 rows by 4 columns) with a sharp knife. Wipe the knife between cuts for clean edges.
Comments
Best recipe