Did you know that tomorrow is National Peanut Butter Lovers Day? We love peanut butter around here so we thought we’d share one of our many favorite recipes where it shines J

When we were growing up, our mom made us a lot of homemade cookies. Many of the recipes were from those little Pillsbury Bake-Off books you would find in the check-out line at the grocery store (yes, we are that old, LOL!). This recipe for Peanut Butter Chocolate Oatmeal Bars is based on one of our favorites, Pillsbury Chocolate Peanut Butter Oat Bars. The original recipe (like so many of the old school Pillsbury recipes) called for a coconut pecan frosting mix that is no longer available. However, have no fear! We modified the recipe to be able to continue to make these delicious cookies.

How do you enjoy your peanut butter? Let us know in the comments!

Combine all dry base ingredients.

Add butter and mix with pastry cutter until well combined.

Bake until edges are golden brown.

Combine chocolate and peanut butter, and warm over low heat until smooth.

Pour peanut butter chocolate mixture over base and shake pan gently to settle evenly.

Peanut Butter Chocolate Oatmeal Bars

Base:

• 1 cup (3 oz) shredded sweetened coconut
• ¾ cup (6 oz) packed brown sugar
• ½ cup (3.5 oz) granulated sugar
• ½ cup (2.25 oz) all-purpose flour
• ½ C (4.5 oz) finely chopped roasted peanuts
• 3 cups (10.5 oz) old fashioned oats
• ½ tsp salt
• 1 cup (8 oz) unsalted Butter cut into pieces, room temp

Heat oven to 350.  Line a 9 x 13 pan with foil and spray with non-stick spray. Mix all dry ingredients in large bowl. Add butter and use pastry cutter to blend well.  Press into prepared pan.  Bake 20 – 25 minutes until golden brown around edges. Allow to cool on wire rack about 30 minutes while preparing the topping.

Topping:

• 1 cup (9 oz) chunky peanut butter
• 2 cups (12 oz) semi sweet or milk chocolate chips (or combination)

Combine in peanut butter and chocolate in a saucepan over low heat, stirring constantly until melted and smooth.  Pour over warm base and spread evenly. Shake pan a bit to settle and smooth.  Cool at room temperature about 1 hour and then cover and refrigerate until firm.

These cookies keep well stored tightly covered in the refrigerator for several weeks. Bring to room temperature before serving.

Makes about 24 bars