Peanut Butter, Milk Chocolate and Oatmeal Squares

How sweet it is...

There is something indescribably satisfying about milk chocolate and oats together and the combination is made even better with the addition of peanut butter. In times of sheer sugar fit desperation a spoonful of peanut butter, rolled in oats and topped with chocolate chips will do, but this recipe is so much better.

The icing is awesome, but it is hardly necessary so skip it if you want something slightly less decadent.

Adapted from rebar by Audrey Alsterberg and Wanda Urbanowicz


  • 1/2 cup softened unsalted butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/3 cup smooth peanut butter (preferably natural and unsweetened, but if you are using the Skippy variety, scale back the sugar a little)
  • 1 egg
  • 1/2 tsp vanilla
  • 3/4 cup rolled oats
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup milk chocolate, chips or even better, cut into chunks


  • 1/2 cup peanut butter
  • 2 tbsp butter
  • 1/2 tsp vanilla
  • 1 cup icing sugar
  • 1/4 cup heavy cream


Heat the oven to 175°C (350°F) and butter an 8 x 8” pan.

With an electric mixer cream together the butter, sugars and peanut butter until smooth and fluffy, then mix in the egg, milk and vanilla.

In a separate bowl, combine the oats, flour, soda and salt. Add the dry ingredients to the butter mixture and stir well. Fold in the chocolate.

Spread the mixture into the pan and bake for 25 minutes. Set aside to cool.

For the icing: cream the peanut butter, butter and vanilla together. Add the icing sugar and blend. Stir in the cream until the icing reaches a good spreading consistency (use more if necessary).

Ice the cooled squares. Divide into squares and serve.

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