My sister recently reminded me how much we liked these bars. The recipe comes from Sabrina Knuth, the mother of my dear friend, Grace. It’s one of the recipes with a ’10′ by it in my copy of our church cookbook.
I like a good bar recipe, because it’s simpler than scooping out all the cookies and spending time changing cookie sheets. With bar recipes, it’s one pan and you are done!
O’Henry bars are one of those good bar recipes. In a way, this recipe reminds me of a granola bar – except the chocolate is on top.
Ingredients:
1 1/2 sticks margarine
1/2 cup sugar
1/2 cup brown sugar
1/2 cup corn syrup
1 tablespoon vanilla
4 cups quick oats
2 cups chocolate chips
2/3 cup crunchy peanut butter
Directions:
Preheat oven to 350 degrees.
In a mixer, cream butter and sugars. Beat in corn syrup and vanilla. Add in oatmeal.
Pat mixture into a greased 9 by 13 pan. Bake at 350 degrees for 15 to 18 minutes, or until slightly browned. Let cool.
Melt chocolate chips and peanut butter in a double boiler. When bar mixture is cooled slightly, spread chocolate evenly over the top.
Chill. Cut into bars. Store in the refrigerator.
Note that the oatmeal can sometimes be sticky when you are removing the bars from a pan, so I recommend using a mini spatula / pie server to remove the bars.
For all the other chocolate recipes, click on the button image below to view the rest of the recipes from my 31 Days of Chocolate.
Have you ever done the parchment paper trick–layering parchment paper in the pan instead of or before greasing the pan–so you can lift the whole thing out easily? I’ve seen it done with brownies, but if the oatmeal sticks, this seems like an ideal recipe to try it on.
That’s a good idea, Bethany. I have parchment paper on hand from buckeye cake, so I’ll have to remember that for next time, so I can give it a try.
And wouldn’t you know, I just made these tonight as a treat to eat with a friend! I went through all my chocolate recipes, and thought, “Hmmm, O’Henry bars are exactly what I need right now.” Just ate a couple, trying not to eat more. They’re SO GOOD!! Oh, and I know we both use regular PB a lot. . .just as good that way, if ya like!
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Yum! Our family is trying out going gluten-free for the week, so glad to see these would still make the cut.
Of course, cutting out sugar is a different story, but…
These look great! I don’t think I’ve had them before.
Exactly, Keren! I served them to a gluten-free friend at book club, and she loved them too. Cutting out sugar would be hard. Chocolate is simply too delicious!