Originally posted on Pumpkin Honey
These peanut butter oatmeal bars are the best. Ever. I could eat the whole pan. Or half. Since I did do that, already.
Mom’s been making them since I was little.
Straight from a Better Homes & Gardens cookbook she’s had forever. With it’s deep red cover & worn looking pages.
My brother Fred & I would devour them. Because they’re a perfect comfort food treat.
Full of oats. And peanut butter. And topped off with a hard layer of just enough chocolate.
It’s easy to eat 1/2 a pan because they’re not too sweet, just sweet enough, and almost fool you into thinking they might be healthy.ish. And the flavors of peanut butter & chocolate flood your mouth as your teeth sink into the soft, chewy bars.
They’re a good choice for a sneaky breakfast treat.
This is the second time I’ve made them vegan and they’re perfect. They taste more or less exactly like the original recipe.
- ½ cup shortening
- ½ cup peanut butter
- 1 cup brown sugar
- 1 ener-g egg
- 1 tsp vanilla
- ⅓ cup almond or soy milk
- 1 cup AP flour
- 1 cup oats (i use quick oats)
- ½ tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
- Preheat oven to 350F. Grease a 13x9 inch pan.
- Beat shortening & peanut butter until well-creamed. Add sugar and continue beating until light & fluffy. Add egg, milk & vanilla and beat to incorporate into fluffy peanut buttery goodness.
- Add flour, oats, baking soda & salt - slowly. Beat until well-mixed & smooth.
- Spread mixture evenly in your greased pan. It may be a bit thick so spread carefully.
- Bake for 18 to 22 minutes or until golden. Remove from oven.
- Spread chocolate chips across the surface while still hot. When the chocolate has softened/melted, after a few seconds, spread evenly.
- Let cool & allow chocolate to harden before cutting into bars...
- Before devouring in huge bites!