Super Yummy Peanut Butter and Chocolate Oat Squares

Ya, well we've been doing quite well with our healthier eating habits for the past several months . . .  SO . . .

Every once in a while I'll make some kind of treat as a reward for our efforts ~ it's okay to do that, you know. ;)

See the thin layer of peanut butter between chocolate topping and  the peanut butter-

 & oat cookie base ?!  Yummy.

I was in the mood to make something sweet, but the pantry is kept rather bare of "dessert-making" ingredients since we revamped our way of eating . . .  However, I do keep peanut butter, rolled oats, and always a bag of chocolate chips, (for emergencies) on hand.  So I went hunting for a recipe that matched my ingredients.  

Eureka! 

This looked like a good one ~  I found the recipe on Calli's blog  "Make-it-do".  Besides being a wife and mom Calli is quite talented.  If you have a moment stop by and take a look, I think you'll like her style.

The squares (or bars) are really easy to make ~ just mix up the ingredients for the cookie base (butter, sugar, peanut butter, eggs, vanilla, baking soda, salt, flour and rolled oats), press mixture into a jelly roll pan and bake it for about 15 minutes.

As soon as it is finished baking, remove it from the oven and drop spoonfuls of peanut butter on top. As the peanut butter begins to melt, spread it out evenly over the hot surface of the cookie base with a spatula.  Allow it to cool thoroughly, then just make the chocolate topping and pour it over.  As soon as the chocolate sets up cut into squares or bars . . . and enjoy!

(See below for link to printable recipe)

~  * ~  * ~ * ~ * ~ * ~

Something worthy to share with you bakers out there!

If  you've been following my blog for any length of time, you probably know I've been a home cook & baker for many, many years.  Because I bake a lot, I have gone through my share of baking pans (sheet pans, cake pans, bread pans, etc.)  ranging in quality from middle to premium and commercial grade. I like to bake cakes, cookies, breads, muffins, cupcakes, etc. in metal pans (but I avoid traditional 'non-stick'.) I've never been 100% satisfied with any of them after a using them for a a few years. 

BUT,  I have finally found a line of baking pans that are sturdily built, which I recommend ~ and the bonus is, they are made in the USA.  (Come on peeps, our economy NEEDS all the help it can get ~ and YOU can make a difference by buying products made in the USA.)  

And the brand name is EASY enough to remember ~

 "USA Baking Pans"! 

 In fact, I baked these squares in the  15 x10-inch USA Baking Pan. 

 

USA Baking Pans Product Features

• Commercial grade, heavy gauge jellyroll pan
• Made of aluminized steel; corrugation provides even cooking, extra strength
• Coated with Americoat; silicone coating on top and bottom; non-stick surface
• Americoat is environmentally friendly; does not contain PTFE's or PFOA's; silicone is a natural substance
• Made in USA by American Pan in Pittsburg, PA; largest worldwide manufacturer of commercial bakeware

  

Absolutely no sticking, and the pans practically wipe clean.  I simply hand wash & dry them ~ they clean up in a flash.

The company make all kinds of high quality baking pans; here's a LINK if you would like to take a look at a selection.

<<<<<->>>>>

BUT . . .  Back to the Squares . . .

YUM!

If you would like a printable copy of the recipe, it is HERE on my recipe blog.




Thanks for stopping by today, please leave me a comment ~ I LOVE your company!  xo

Did you like this post?  Please share it: