One word. AAAAAAaaaaaaammmmmmmmmazzzzzzing.
Actually, there is more then one word to describe these but I could go on for ages and ages.
I am a huge fan of peanut butter but even more bigger fan of oats, so if your a fan of oats and peanut butter then you’ll love these. I can’t tell you how much I enjoyed eating these, they are probably one of the best bars I’ve made (and I think my new favourite, yes I said it!) and I have made plenty. My other favourites have included is the Mincemeat crumble bars, (one of my aunts fav) these are pretty good, they’re eggless and quite similar to shortbread. The other bars I made which were quite popular was Oat and coconut gooey caramel bars, Pecan pie bars, Peanut butter pretzel bars (these are pretty awesome, also eggless and no bake). There are others as well but it just takes to long to type them all!
Back to these beauties, I just don’t think I can comprehend how great they are and I don’t think I have been addicted to a bar just as much I was to this one! They are salty, sweety, caramely, chocolatey, oaty, like what else do you need right? The original recipe called for dulche de leche and used caramel as a replacement but feel free to use it if you have some lying round. I also added my own twist on it, to be more caramely and slightly more chocolately by using rolos. I think even typing this up also made me really want to eat bake them again, which is saying something! They are not the most healthiest of bars so I do need to control. These are quite similar to the mincemeat crumble bars in the way there are two layers and one mix. The bottom layer is pressed down and the top is crumbled on top (the best bit).
I actually made these for my sister in law and cheekily kept some for my blog post but I’m so glad I did. Hopefully she liked them, she’s a peanut butter and oat fan like me. I’m so happy I came across this recipe and will definitely be making these again and again!
- 113g - soft butter
- 1/2 cup - sugar
- 1/2 cup - brown sugar, packed
- 3 tbsp - peanut butter
- 1 egg
- 1/2 tsp - baking soda
- 1/2 tsp - salt
- 1 tsp - vanilla extract
- 11/4 cups - old fashioned oats
- 11/2 - cups plain flour
- 70g - chocolate chips or chopped chocolate bar
- 11/2 - packets of rolos chopped
- 3 tbsp - caramel sauce*
- 1/2 cup - salted peanuts
- 1. Preheat oven to 175°C, line and grease a 8" square cake tin.
- 2. In a stand mixer cream butter and sugars until thoroughly mixed, scrape sides of bowl and add eggs and peanut butter; beat until fluffy. Then add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition. Add oatmeal and mix well.
- 3. Divide the dough in half and place in the square tin, spread and press in bottom of pan and bake for 15-18 minutes until edges are golden. Remove from oven and allow to cool for about 5 minutes.
- 4. Drop tablespoons of caramel on top of crust and allow the heat to soften the carmel until it is easy to spread. Layer with chocolate peanuts then crumble remaining half of dough on top and return to oven. Continue baking for 18 - 22 minutes or until top is golden brown and center is set. Remove from oven and cool completely before cutting.
- *use dulche de leche to replace the caramel if you have that at hand.