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O’Henrietta Bars

PrintPrint Recipe
  • Yield: 16 bars
  • Prep Time: 0:15
  • Bake Time: 15 to 18 minutes
  • Chill Time: 15 minutes

Ingredients

  • 1/4 cup butter OR margarine, softened
  • 1/3 cup brown sugar
  • 1/3 cup Karo® Light OR Dark Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups quick oats (not instant)
  • 1/8 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup creamy peanut butter

Directions

  1. Preheat oven to 350°F. Spray 8- or 9-inch square baking pan with cooking spray.
  2. Mix butter, brown sugar, corn syrup, vanilla, and salt with electric mixer until smooth. Stir in oats. Press into prepared pan.
  3. Bake for 15 to 18 minutes or until center is barely firm. Cool onwire rack 5 minutes.
  4. Sprinkle with chocolate chips; top with small spoonfuls of peanut butter. Let stand 5 minutes; spread peanut butter and chocolate over bars, swirling to marbleize.
  5. Cool completely on wire rack. Refrigerate 15 minutes to set topping. Cut into bars.
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print image

O’Henrietta Bars

  • Yield: 16 bars
  • Prep Time:  15 minutes
  • Bake Time: 15 to 18 minutes
  • Chill Time: 15 minutes

Ingredients

  • 1/4 cup butter OR margarine softened
  • 1/3 cup brown sugar
  • 1/3 cup Karo® Light OR Dark Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups quick oats (not instant)
  • 1/8 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/3 cup creamy peanut butter

Directions

  • Preheat oven to 350°F. Spray 8- or 9-inch square baking pan with cooking spray.
  • Mix butter, brown sugar, corn syrup, vanilla, and salt with electric mixer until smooth. Stir in oats. Press into prepared pan.
  • Bake for 15 to 18 minutes or until center is barely firm. Cool onwire rack 5 minutes.
  • Sprinkle with chocolate chips; top with small spoonfuls of peanut butter. Let stand 5 minutes; spread peanut butter and chocolate over bars, swirling to marbleize.
  • Cool completely on wire rack. Refrigerate 15 minutes to set topping. Cut into bars.