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!

Chocolate Frosted Peanut Butter Bars | Cooking Classy

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?

I have posted these before but it’s been a few years so I wanted to take new pictures, and I wanted a just a slightly thicker bar than the last recipe I shared. So, I made some minor adjustments and now they are perfect, and of course completely irresistible.

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.

Chocolate Frosted Peanut Butter Bars | Cooking ClassyChocolate Frosted Peanut Butter Bars | Cooking ClassyChocolate Frosted Peanut Butter Bars | Cooking ClassyChocolate Frosted Peanut Butter Bars | Cooking Classy


Chocolate Frosted Peanut Butter Bars


  • 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


  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Recipe source: adapted from Taste of Home and others

Chocolate Frosted Peanut Butter Bars | Cooking ClassyChocolate Frosted Peanut Butter Bars | Cooking ClassyChocolate Frosted Peanut Butter Bars | Cooking ClassyChocolate Frosted Peanut Butter Bars | Cooking Classy



  • Stacy | Wicked Good Kitchen: Gorgeous, Jaclyn! I can just imagine that you would keep nibbling on these delectable bars! Also, LOVE that superb pour shot! Thanks for sharing this updated version. The photos are fabulous, my friend. Thanks for sharing. Pinning, of course! February 28, 2015 at 11:34am Reply

  • June Burns: Those look fabulous! Can’t go wrong with chocolate + peanut butter :) February 28, 2015 at 11:45am Reply

  • Krystle (Baking Beauty): I can totally relate to continually cutting off small pieces. I just want to sink my teeth into these, they look SO good! February 28, 2015 at 7:59pm Reply

  • Laura (Tutti Dolci): These bars are just gorgeous, I love that chocolate-PB frosting! February 28, 2015 at 11:27pm Reply

  • sao33: Adorei tem um aspecto divino, vou levar a receita
    Bom domingo
    bj March 1, 2015 at 6:21am Reply

  • Laura Dembowski: I can see why you can’t stop eating these. They look amazing! So many different textures and flavors! March 1, 2015 at 6:22am Reply

  • Stephanie Jane: Wonderful job on these tempting photos. I especially love the pooling chocolate one!

    I also like your comment about storing the bars in an airtight container. Knowing us here, we won’t need that step.

    I’m looking forward to trying this recipe soon. Thank you for sharing it :-) March 1, 2015 at 9:55am Reply

    • Jaclyn: Thanks for the compliment! I hope you love them! March 1, 2015 at 7:01pm Reply

  • Shari Kelley: My mom used to make something very similar to these bars, and we loved them. I don’t have that recipe so thank you so much for this. And you are so right about it being dangerous to have in the house. This is my favorite flavor combination! March 1, 2015 at 1:12pm Reply

  • Leslie: I need these in my life! March 1, 2015 at 2:49pm Reply

  • Erin @ Miss Scrambled Egg: I love any kind of peanut butter bar. The pictures are beautifully done. March 1, 2015 at 4:23pm Reply

  • Rebecca Ellis: It’s incredible how much these look like my mum’s rice krispies buns!

    She makes them with melted cooking chocolate / mars bars and of course rice krispies and they go down a treat! :) x
    March 1, 2015 at 6:51pm Reply

  • Kelly: These look and sound amazing, yum!

    xx Kelly March 1, 2015 at 7:38pm Reply

  • Davida Chazan: Oh dear! I think I just gained 2 pounds reading this! March 1, 2015 at 11:33pm Reply

  • Seana Turner: Yes, the word of the day on that photo is “yum!” I always undertake my cookies a bit, because you are right, they keep baking after you take them out. And I like them on the chewy side. I could totally rationalize these as health food, with the oatmeal, pb and antioxidant-rich chocolate:) March 2, 2015 at 7:03am Reply

  • Melissa: Oh man! So many recipes, so little time! I want to make these right now! I would probably eat the whole pan myself. But they are healthy, right? March 2, 2015 at 11:04am Reply

  • Janet: Can u use vegoil instead of butter in the base. March 3, 2015 at 2:11pm Reply

    • Jaclyn: I wouldn’t recommend it for this recipe. March 29, 2015 at 12:31am Reply

  • Alfiya: Just made these, thank you for the recipe, Jaclyn! Very interesting texture from oatmeal. Frosting was good, I just like it more chocolaty. Next time I bake those, I probably will just sprinkle a layer of chocolate chips on hot crust (or peanut butter spreaded crust) and then spread it. March 17, 2015 at 6:27pm Reply

    • Jaclyn: You can definitely make the chocolate layer more chocolatey, simply swap out a few more tbsps of the powdered sugar with more cocoa powder to desired taste. Hope that helps! March 18, 2015 at 12:08pm Reply

  • Lori: OMG, those are SO delicious! And fun to make, too! March 27, 2015 at 3:58pm Reply

    • Jaclyn: Glad you think so Lori :)! Thanks for your comment! March 27, 2015 at 10:43pm Reply

  • Laura Dembowski: These are just ridiculously good! I made them in a 9 by 13 so they were extra thick and chewy and fell in total love with them. I also dove in while they were warm – OMG! I’d love if you’d check out my blog post about them: April 21, 2015 at 1:38pm Reply

  • Emily: Peanut butter and chocolate belong together… thanks for the yummy recipe, I can’t wait to try it! June 8, 2015 at 12:51pm Reply

  • Kim: These look lovely… Hoping to make them this weekend…. Quick question: could you do a ganache topping instead if the frosting? Also thinking mini chocolate chips might be a fun addition to the batter…wondering if you/anyone has tried this? Thanks for sharing! June 24, 2015 at 12:09am Reply

  • Mummaknows: Woops – I did not make this in a pan with a big enough edge. Chocolate Everywhere. They look delish though just waiting for them to cool! July 18, 2015 at 1:29pm Reply

  • Kristen: Hi Jaclyn,
    If I use salted butter for both the bars and frosting, do you think I should decrease or omit the salt?


    p.s. love your site!!! September 2, 2015 at 12:36pm Reply

    • Jaclyn: Yes I’d omit the salt if using salted butter, because generally there is 1/4 tsp per 1/2 cup of butter. Thanks for letting me know you love my site, I’m so happy to hear it :)! September 9, 2015 at 4:36pm Reply

  • Germana Busca: Look so delocious! I want to try Cook this! Have you Google translate? September 16, 2015 at 2:51pm Reply

  • Katy: Hello your peanut butter bars where great but what is the carbs for them i have dibatbe in my house November 6, 2015 at 7:15pm Reply

  • Shirley: These look great, just what I an looking for. chocolate and PB bar made in a large sheet pan. But, they still look a little thin. Do you think it would be okay to 1 1/2 the recipe? I know it is not usually recommended, but would like to know from you what you think. Thanks for a delicious recipe. November 19, 2015 at 4:58pm Reply

  • Connie: I really messed up! I was doing to many things while I was baking and I ended up w all the ingredients together in my pan. Not the frosting! I’m worried if this is going to come out ok. My mistake! I’m a terrible at following directions February 13, 2016 at 11:50am Reply

  • Amalia: Just made these they came out fantastic!! Will definitely be trying more recipes from your site! March 17, 2016 at 7:21pm Reply

    • Jaclyn: I’m so glad you liked them Amalia :)! March 18, 2016 at 9:39am Reply

  • Pat: 2 questions please. Regarding the peanut butter, must I use regular peanut butter, like jif or can I use natural peanut bitter like smuckers? Also, I have some left over chocolate frosting I made for a chocolate cake I was hoping to use. It had butter and cream cheese, powdered sugar, etc. do you think that would work for the frosting? Thanks! April 25, 2017 at 12:43am Reply

  • Şişli Klima Servisi: It looks delicious. Thank you. July 18, 2017 at 9:25am Reply

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