Reese’s Peanut Butter Oatmeal Cookie Bars: The Dessert That Will Ruin Your Diet (Worth It)

ByDaniel Ray
Reese’s Peanut Butter Oatmeal Cookie Bars: The Dessert That Will Ruin Your Diet (Worth It)

Intro: The Bar That Stole My Willpower

Let me set the scene: It’s 2 a.m., and I’m standing in my kitchen, staring at a pan of Reese’s Peanut Butter Oatmeal Cookie Bars. I told myself I’d only have one bite. Spoiler alert: I ate half the pan. These bars are the love child of a chewy oatmeal cookie and a Reese’s peanut butter cup, and they’re so good, they should come with a warning label.

Why am I sharing this recipe? Because misery loves company, and I want you to experience the same level of delicious regret. Plus, these bars are stupid easy to make. No fancy skills required—just a sweet tooth and a willingness to embrace the chaos. Ready to ruin your diet? Let’s go.

Why These Bars Are Life-Changing

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First off, these bars are chewy, gooey, and packed with peanut butter goodness. They’re like if an oatmeal cookie and a Reese’s cup had a baby, and that baby was raised by a sugar fairy. Second, they’re ridiculously easy to make. No mixer, no rolling pins, no patience required. Just mix, bake, and try not to eat the whole pan in one sitting.

Oh, and did I mention they’re crowd-pleasers? Bring these to a party, and you’ll instantly become the most popular person in the room. (Pro tip: Don’t bring them if you want leftovers. You won’t have any.)

Ingredients: The Dream Team

Here’s what you’ll need to make these magical bars:

  • 1 cup (2 sticks) unsalted butter, melted (because butter makes everything better)
  • 1 cup creamy peanut butter (skip the crunchy—this isn’t a debate)
  • 1 cup brown sugar (for that deep, caramel-like flavor)
  • 1/2 cup granulated sugar (because we’re not monsters)
  • 2 large eggs (the glue that holds it all together)
  • 1 tsp vanilla extract (the secret weapon)
  • 2 cups old-fashioned oats (for that perfect chew)
  • 1 1/2 cups all-purpose flour (the backbone of the operation)
  • 1 tsp baking soda (for lift and fluff)
  • 1/2 tsp salt (to balance the sweetness)
  • 1 1/2 cups Reese’s Peanut Butter Cups, chopped (the star of the show)
  • 1/2 cup chocolate chips (optional, but highly recommended)

Substitutions:

  • Gluten-free? Swap the flour for a 1:1 gluten-free blend.
  • Vegan? Use vegan butter, flax eggs, and dairy-free chocolate.
  • Not a Reese’s fan? (First of all, why?) Swap in your favorite candy bar.

Step-by-Step Instructions: Easy Peasy

  1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. (Trust me, you’ll thank me later when you’re not scraping bars out of the pan.)
  2. Mix the wet ingredients: In a large bowl, whisk together the melted butter, peanut butter, brown sugar, granulated sugar, eggs, and vanilla until smooth. (No lumps allowed—this isn’t a science experiment.)
  3. Add the dry ingredients: Stir in the oats, flour, baking soda, and salt until just combined. (Don’t overmix—this isn’t a workout.)
  4. Fold in the goodies: Gently mix in the chopped Reese’s cups and chocolate chips. (Resist the urge to eat all the Reese’s. You’ll need them, I promise.)
  5. Spread the dough: Press the mixture evenly into your prepared pan. (Pro tip: Wet your hands to prevent sticking.)
  6. Bake for 25–30 minutes or until the edges are golden brown and the center is set. (Don’t overbake—nobody likes a dry bar.)
  7. Cool completely before cutting into squares. (This is the hardest part. Good luck.)

Calories & Nutritional Info

Let’s be real: You’re not eating these for the health benefits. But for the curious, here’s the breakdown per bar (assuming 16 bars):

  • Calories: ~320
  • Fat: 18g
  • Carbs: 35g
  • Protein: 6g
  • Sugar: 22g

FYI: These are not diet food. But hey, life’s short—eat the dang bar.

Common Mistakes to Avoid

  1. Overbaking: These bars are meant to be chewy, not crunchy. Set a timer and check them at 25 minutes.
  2. Skipping the parchment paper: Unless you enjoy chiseling bars out of a pan, don’t skip this step.
  3. Using crunchy peanut butter: This isn’t the time for texture experiments. Stick to creamy.
  4. Cutting too soon: Let the bars cool completely. I know it’s hard, but patience is a virtue.

Variations & Customizations

  1. Keto-Friendly: Swap the oats for almond flour, use a sugar substitute, and replace Reese’s with sugar-free chocolate.
  2. Spicy Twist: Add a pinch of cayenne pepper to the dough for a sweet-and-spicy kick.
  3. Nut-Free: Use sunflower seed butter instead of peanut butter and swap Reese’s for a nut-free chocolate bar.

FAQ Section

Q: Can I use quick oats instead of old-fashioned oats?
A: Sure, but the texture will be slightly different. Old-fashioned oats give the best chew.

Q: How long do these bars last?
A: Stored in an airtight container, they’ll last up to 5 days. (But let’s be real—they won’t last that long.)

Q: Can I freeze them?
A: Absolutely! Wrap them individually and freeze for up to 3 months.

Final Thoughts

So, there you have it: the recipe for Reese’s Peanut Butter Oatmeal Cookie Bars, aka the dessert that will ruin your diet but make your taste buds very, very happy. Make them, share them, and then blame me when you can’t stop eating them.

And hey, if you try this recipe, tag me on social media so I can see your masterpiece. Or don’t—I’ll probably be too busy eating another bar to notice.

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