Name: Oh Henry Bars
Prep time: 10 min
Cook time: 16 min
Total time: 1 h 26 min
Yield: 40
Cuisine: American
Ingredients: 1 cup packed brown sugar; 1 stick butter, melted (go ahead and brown the butter if you feel like it); 1/2 cup honey or corn syrup (see recipe note); 2 teaspoons vanilla extract; 1/4 teaspoon salt; 4 cups rolled or quick oats (do not use instant); 1 cup semisweet chocolate chips; 1/2 cup creamy peanut butter (do not use natural peanut butter); 1/4 cup chopped peanuts, optional

Ingredients

40 serv.

1 cup packed brown sugar
1 stick butter, melted (go ahead and brown the butter if you feel like it)
1/2 cup honey or corn syrup (see recipe note)
2 teaspoons vanilla extract
1/4 teaspoon salt
4 cups rolled or quick oats (do not use instant)
1 cup semisweet chocolate chips
1/2 cup creamy peanut butter (do not use natural peanut butter)
1/4 cup chopped peanuts, optional

Instructions

Tap a step to mark it done

1 Line a 9x13-inch baking pan with parchment paper. Grease the sides with cooking spray.
2 Grab a large bowl. Add the brown sugar, melted butter, honey or corn syrup, vanilla, and salt and stir with a sturdy wooden spoon until smooth. Then add the oats and stir until they are well coated. Dump the oat mixture into the pan and pat it in an even layer using slightly dampened hands. Bake for 15 minutes—the color won’t change and there won’t be any obvious changes except it’ll smell sweet and toasty. Do not overbake. Set aside.
3 Combine the chocolate chips and peanut butter in a medium heatproof bowl and set it over a saucepan of gently simmering water. Stir frequently with a rubber spatula until melted and smooth. Pour the topping over the baked oat base and spread around evenly. Sprinkle the chopped peanuts over the top, if using. Let the pan cool to room temperature and then cover and refrigerate until the topping is set, about 1 hour.
4 Loosen the edges from the pan with a thin table knife or metal spatula. Then use the parchment to quickly lift the base from the pan onto a cutting board. Lift a corner of the bar up and grab an edge of the parchment so you can pull it back, freeing the cookie base from the parchment. With a large, sharp knife, cut into 40 bars. Store in an airtight container, separating the layers with waxed paper or parchment. Keep the Oh Henry bars in the refrigerator for up to 1 week, or at room temperature for 3 days. These freeze well, up to 2 months. Love the recipe? Leave us a review and stars below!