- 225 g peanut butter ½ cup
- 120 ml milk ½ cup
- 50 g butter
- 170 g honey ½ cup
- 250 g rolled oats 2 ½ cups
- ¼ cup chocolate chips optional
Line a loaf tin with baking paper
In a saucepan place the peanut butter, milk, butter, and honey. Heat and stir over a medium heat until a caramel starts to form. The caramel will darken and thicken and you will be able to create a channel when you draw your spoon through the peanut butter caramel.
Remove the caramel fro the heat, stir through the rolled oats
Press the peanut butter bar mix into the lined loaf tin, refrigerate for 4 hours
(Optional) melt the chocolate and drizzle over the top of the peanut butter bars to make a scribble pattern.
- Peanut butter: This recipe will work with any nut butter
- Rolled oats: I haven't tested this recipe with substitutes for rolled oats, but both traditional rolled oats and quick cook oats work fine.
- Honey: Maple syrup will work as a substitute for honey.
- Milk: Coconut milk works as an alternative, I have not tested other plant-based milk.
- Butter: Coconut oil works as an alternative.
- The only real tip is to watch the peanut butter caramel like a hawk, you want it to thicken and darken so that it will hold the oat bars together but the worst thing ever is burnt caramel!
- These peanut butter bars are absolutely delicious but they are best enjoyed from the fridge, they may be too fragile to send in the lunchbox, as they can crumble if they get too hot.
- Store your peanut butter bars in an airtight container in the fridge for up to 7 days.
Serving: 1bar | Calories: 207kcal | Carbohydrates: 26g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 83mg | Potassium: 191mg | Fiber: 3g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg