These Peanut Butter Dessert Bars have a rich and creamy center, graham cracker crust and an oat crumble on top. I couldn’t resist the chocolate drizzle because, let’s face it, peanut butter and chocolate are, and should always be, synonymous in the dessert world.
My husband always jokes with me that I can’t go anywhere without seeing someone I know. It’s actually very true, which is why I have a VERY hard time leaving the house without my makeup and hair done. I was not blessed with hair that can just be tamed by a brush. It’s curly and unruly, especially since it’s short. I look like I stuck my finger in a light socket every morning. (no exaggeration) It takes a flat iron to tame my mane. As for my makeup, it may not look like I’m wearing much on days I don’t need to be glammed up, but GUARANTEED I’m wearing something on my brows, lashes and my dark circles. Five kids and all, I find time to do it or you won’t find me in public. No one needs to see me look’n fugly. Ain’t no body got time for that! Jajaja!
I will tell you on my blogging days, I’m almost always looking fugly. For example, while shooting these pictures I was wearing my husband’s boxer briefs and t-shirt, hair pulled back with no makeup. There is never a question in my children’s minds whether I’m leaving the house. They can tell just by looking at me. LOL
These Peanut Butter Dessert Bars got 2 thumbs up from all five children and myself. They’re not gluten free, so my husband didn’t try them. They’re pretty rich, so I’d recommend cutting them into small squares before serving. Milk is also highly recommended. Enjoy these!
Ingredients
- 1 1/2 C crushed graham crackers
- 6 T butter, melted
- 2 T honey
- 2/3 C creamy peanut butter (I used natural)
- 1 14-oz can sweetened condensed milk
- 2/3 C sugar
- 2 tsp vanilla
- 2 whole eggs + 1 yolk
- pinch of salt
- 1 C flour
- 3/4 C rolled oats
- 1/8 tsp baking soda
- 1/4 C sugar
- 1/3 C brown sugar
- 6 T butter, melted
- pinch of salt
- 3 oz melted semi-sweet chocolate
Instructions
- Preheat oven to 350 degrees. Line 9x9 pan with parchment paper.
- Mix graham crackers (about 12 whole crackers), melted butter and honey together. (use food processor for faster mixing) Press into bottom of lined pan and bake for 10 minutes.
- Mix peanut butter and eggs together. Add sweetened condensed milk, sugar, vanilla, salt. Stir until combined. Pour onto graham cracker crust.
- Mix flour, oats, baking soda, salt, sugar and brown sugar together. Add melted butter and mix until coarse crumbs appear. Sprinkle on top of peanut butter filling.
- Bake for 35 minutes or until crumb topping is lightly golden brown. Allow to cool. Place in refrigerator for 3-4 hours. Serve cold or at room temperature. (Cutting bars while still cold is recommended. Helps to keep everything together.) ** Drizzle chocolate on top of bars after they have been cut.
Notes
adapted from A Latte Food
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