Packed with nutty protein, rolled oats, and dried currants, these bars are a perfect after school-style snack for the kids. Unless you eat them all first. Inspired by Britain’s “flapjacks”—buttery oat cookies made with golden syrup that have legions of devotees around the world—the squares are crispy, crumbly, and hit the savory-sweet high note.
Use a natural crunchy style peanut butter without sugar or added oil, and use old-fashioned rolled oats—not instant. The long cooking time will toast the thick oats perfectly. I used currants in the squares because I was feeling the British theme, but any dried fruit will work (apricots are going in my next batch).
Peanut Butter Oat Squares
½ cup (1 stick) salted butter, plus 1 teaspoon for greasing pan
1/2 cup brown sugar
¼ cup honey
½ cup natural crunchy peanut butter
1 ¾ cup rolled oats
2/3 cup dried currants
Preheat oven to 350°F.
Grease an 8 x 8 pan with butter and set aside.
Bring the butter, sugar and honey to medium heat in a medium-sized saucepan. Cook until the sugar dissolves and all is well blended, about 5 minutes. Add the peanut butter and whisk to combine well.
Put the oats and currants in a large bowl. Pour the peanut butter mixture over the oats and mix until all is thoroughly coated. Press mixture into the pan. Bake for 20 minutes at 350°F. Rotate the pan 180 degrees, and lower the heat to 250°F. Bake for 30 minutes more. Take the cookies out of the oven and score into squares. Let cool in the pan and re-cut once cool.
baking, bar, peanut butter, snack
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