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Chocolate Frosted Peanut Butter Bars

Chocolate Frosted Peanut Butter Bars

I can never get enough of these peanut butter bars! Literally. I made them yesterday and it’s one of those things where I kept going back and cutting off a thin slice, then another, then another and then I woke up for breakfast at it was the first thing I just had to have a taste of. In other words these are one of the most dangerous desserts you’ll ever make!

These are one of my favorite childhood treats. My mom and everyone else I know always made them. They are perfect for parties because they make a full cookie sheet, and adults and children alike absolutely love them. I mean, who doesn’t love the chocolate and peanut butter combo, and who doesn’t love cookie bars and frosting?

Be careful not to over-bake these or the edges will be dry. Mine were just getting there because I waited for the top to color longer than I should have. Most recipes for these say to bake until they are golden brown on top, I’d probably advise against that because I wished I would have taken mine out 2 minutes earlier before they were golden brown then they would have been perfect. A nice golden color but a non raw-doughy center will do. Plus as with all cookies, they will continue to heat through once you take them out of the oven for like another minute so keep that in mind.


    • 2 cups (10 oz) all-purpose flour
    • 2 cups (6.4 oz) quick oats
    • 1 tsp baking soda
    • 1/2 tsp salt
    • 1 cup (8 oz) unsalted butter, softened
    • 1 1/4 cups (9.5 oz) packed light-brown sugar
    • 3/4 cup (5.7 oz) granulated sugar
    • 2 large eggs
    • 1 cup (8.6 oz) creamy peanut butter
    • 1 tsp vanilla extract
  • 1 cup (8.6 oz) creamy peanut butter
  • 1/2 cup (4 oz) unsalted butter, diced into 1 Tbsp pieces
  • 1/4 cup (26g) unsweetened cocoa powder
  • 1/4 cup (2 oz) milk
  • 2 pinches salt
  • 1 tsp vanilla extract
  • 3 cups (12.8 oz) powdered sugar


  • Preheat oven to 350 degrees. Butter a rimmed 18 by 13-inch cookie sheet. In a mixing bowl whisk together flour, oats, baking soda and salt for 20 seconds. Set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until creamy. Mix in eggs one at a time. Blend in 1 cup peanut butter and the vanilla. With mixer set on low speed, slowly add in flour mixture and mix just until combined.
  • Drop cookie dough onto prepared baking sheet. Spray hands with non-stick cooking spray and spread dough into an even layer. Bake in preheated oven 12 – 15 minutes until golden (careful not to over-bake or edges will be dry, don’t wait for it to be golden brown. They should be puffed and beginning to set but still soft).
  • Remove from oven and cool 5 minutes, then dollop remaining 1 cup peanut butter by spoonfuls over top. Let sit 1 minute then spread peanut butter into an even layer to cover top.
  • Melt butter in a medium saucepan. Stir in cocoa, milk and salt and bring mixture just to a boil over medium heat. Remove from heat and whisk in vanilla, then stir in powdered sugar and mix until well combined (if needed you can add 1 Tbsp hot water to thin). Immediately pour over bars and spread into an even layer. Allow frosting to set then cut into squares. Store in an airtight container.


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