Choco-peanut bars

    (22)
    3 hours 35 min

    These deliciously rich and sweet bars are packed with energy. A buttery, oat and peanut base is topped with melted chocolate and peanuts. They are perfect to snack on or enjoy with a cuppa.


    21 people made this

    Ingredients
    Makes: 16 - 20 bars

    • 150g butter
    • 220g dark brown soft sugar
    • 4 tablespoons golden syrup
    • 4 tablespoons crunchy peanut butter
    • 1 teaspoon vanilla extract
    • 325g porridge oats
    • 340g plain chocolate chips
    • 450g butterscotch chips
    • 170g crunchy peanut butter
    • 145g chopped, unsalted dry-roasted peanuts

    Method
    Prep:20min  ›  Cook:15min  ›  Extra time:3hr chilling  ›  Ready in:3hr35min 

    1. Preheat oven to 190 C / Gas 5. Grease one 23cm square baking tin.
    2. In a saucepan over medium heat, melt the butter, dark brown soft sugar and golden syrup together. Stir in 4 tablespoons peanut butter and the vanilla. Mix well and stir in the oats. Press the mixture into the bottom of the prepared tin.
    3. Bake in preheated oven for 15 minutes.
    4. Meanwhile make the topping. Melt the chocolate chips and butterscotch chips in a double boiler. Stir in 170g peanut butter and the chopped nuts. Stir until well blended.
    5. Spread the topping over the warm bars. Sprinkle with additional chopped nuts, if desired. Let bars cool on a rack then refrigerate. Cut into bars once chilled.

    Butterscotch chips

    Are also known as butterscotch morsels and can be purchased online.

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    Reviews & ratings
    Average global rating:
    (22)

    Reviews in English (16)

    by
    7

    I used the 9 X 13 once i saw how much oatmeal you put in them. So use that size! Other than that these are the best bar cookies i've ever had, it got a girl to like me! yeah!  -  05 Jun 2001  (Review from Allrecipes US | Canada)

    by
    7

    I thought these bars were too thick made in a 9 inch square pan. If I made them again, I would use a 9 x 13 inch pan.  -  25 May 2001  (Review from Allrecipes US | Canada)

    by
    4

    I made this twice with different results. The first time, I followed the recipe exactly. The oatmeal crust was brick-hard and the chocolate kept separating from the crust when I was trying to chisel it out of the pan. On the 2nd attempt, I made several changes: I halved the recipe and put it in an 8x8 pan. I turned the oven down to 350 and only baked the oatmeal crust for 5 minutes. I also used 3 parts chocolate chips and 1 part butterscotch chips because I thought it was too sweet with the 50/50 mix. Lastly, I used Crisco to grease the pan instead of baking spray. The 2nd batch was much improved over the first!  -  16 Aug 2007  (Review from Allrecipes US | Canada)

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