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Peanut Butter Oat Bars

PrintPrint Recipe
  • Yield: 24 bars
  • Prep Time: 0:20
  • Bake Time: 20 to 25 minutes

Ingredients

  • 2 cups quick oats (not instant oats)
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup chunky peanut butter
  • 2 tablespoons butter OR margarine
  • 1 cup sugar
  • 1/3 cup Karo® Dark Corn Syrup
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups raisins

Directions

  1. Preheat oven to 400°F.
  2. Spread oats in a 15 x 10-inch jelly roll pan. Bake, stirring occasionally, 8 to 10 minutes or until lightly toasted. Cool.
  3. Reduce oven to 350°F. Stir together flour, baking powder and salt in a small bowl. Set aside.
  4. Beat peanut butter and butter in a large mixing bowl with an electric mixer. Add sugar, corn syrup, eggs and vanilla until well blended. Beat in flour mixture. Using a wooden spoon, stir in oats and raisins.
  5. Spread mixture in a greased 13 x 9-inch pan. Bake about 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool completely on wire rack.
  6. Cut into bars. Store in tightly covered container.
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print image

Peanut Butter Oat Bars

  • Yield: 24 bars
  • Prep Time:  20 minutes
  • Bake Time: 20 to 25 minutes

Ingredients

  • 2 cups quick oats (not instant oats)
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup chunky peanut butter
  • 2 tablespoons butter OR margarine
  • 1 cup sugar
  • 1/3 cup Karo® Dark Corn Syrup
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups raisins

Directions

  • Preheat oven to 400°F.
  • Spread oats in a 15 x 10-inch jelly roll pan. Bake, stirring occasionally, 8 to 10 minutes or until lightly toasted. Cool.
  • Reduce oven to 350°F. Stir together flour, baking powder and salt in a small bowl. Set aside.
  • Beat peanut butter and butter in a large mixing bowl with an electric mixer. Add sugar, corn syrup, eggs and vanilla until well blended. Beat in flour mixture. Using a wooden spoon, stir in oats and raisins.
  • Spread mixture in a greased 13 x 9-inch pan. Bake about 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool completely on wire rack.
  • Cut into bars. Store in tightly covered container.