A huge batch of very peanut butter-y oat bars with both chocolate chips and Reese’s Pieces. These will be very popular with anyone you give them to (give or take a peanut allergy..)!

Ingredients:

Preheat your oven to 350 degrees. Lightly grease a 13×18″ half sheet pan and set aside.

Beat together the butter and both sugars until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Add the vanilla and baking soda and beat again until well combined.

Add the peanut butter and stir in by hand with a rubber spatula.

Stir in the oats, then the chocolate chips, then turn out into the prepared pan.

Spread the dough evenly, pressing it into a flat layer filling the whole pan.

Sprinkle the Reese’s Pieces evenly over the top and gently press them into the dough.

Bake 15-17 minutes, until lightly golden and no longer moist looking. Cool completely in the pan before cutting.

Flourless PB&C Oat Bars

From Brow Eyed Baker.

• 2/3 cup salted butter, at room temp
• 2 cups packed light brown sugar
• 1 1/3 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking soda
• 2 cups peanut butter
• 6 cups old-fashioned oats
• 1 cup semisweet chocolate chips
• 1/2 cup Reese’s Pieces

Preheat your oven to 350 degrees. Lightly grease a 13×18″ half sheet pan and set aside.

Beat together the butter and both sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and baking soda and beat again until well combined.

Add the peanut butter and stir in by hand with a rubber spatula. Stir in the oats, then the chocolate chips, then turn out into the prepared pan. Spread the dough evenly, pressing it into a flat layer filling the whole pan. Sprinkle the Reese’s Pieces evenly over the top and gently press them into the dough.

Bake 15-17 minutes, until lightly golden and no longer moist looking. Cool completely in the pan before cutting.