Line a 9×13-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. Make the Oat Base:
In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
Beat in eggs and vanilla.
Add flour, baking powder, and salt; mix until combined.
Stir in rolled oats until evenly incorporated.
Press mixture evenly into the prepared pan. Bake for 15–18 minutes, until lightly golden around edges. Let cool slightly.
3. Make the Peanut Butter Layer:
In a medium bowl, whisk together peanut butter, sugar, egg, and vanilla until smooth.
Spread evenly over the warm oat base. Return to oven and bake for 10–12 minutes, until set. Cool completely.
4. Make the Chocolate Topping:
Heat heavy cream in a small saucepan until just simmering (do not boil).
Pour hot cream over chocolate chips in a heatproof bowl. Let sit 1 minute, then stir until smooth and glossy.
Pour chocolate over cooled peanut butter layer. Use an offset spatula to spread evenly.
Chill in refrigerator for at least 1 hour, or until chocolate is firm.
5. Cut & Serve:
Lift bars out of pan using parchment overhang. Place on cutting board.
Cut into 24 squares (or 12 rectangles). Store in an airtight container in fridge for up to 5 days.
💡 Tips & Variations:
Gluten-free? Use certified GF oats and substitute flour with 1:1 GF all-purpose blend.
Nut-free? Swap peanut butter for sunflower seed butter.
Extra decadent? Sprinkle with sea salt or crushed peanuts before chilling.
No oven? Try a no-bake version using melted butter and corn syrup for the base — let me know if you’d like that recipe!
These bars are chewy, sweet, salty, and deeply satisfying — just like the ones in your photo! Perfect for potlucks, lunchboxes, or midnight cravings. 🍫🥜
Let me know if you want a vegan, low-sugar, or microwave version!
