These Peanut Butter Fingers are the best peanut butter-chocolate treat ever! They have a soft Peanut Butter-Oatmeal bottom and smooth, creamy Chocolate Frosting…. hands down one of the best treats ever!!
The Half Sheet Pan (there is a difference from a jelly roll pan)
Did you know that a half sheet pan is actually a little different than a jelly roll pan? It seems like everyone says jelly roll pan and many times they mean a half sheet pan.
There is actually a bit of a difference. The jelly roll pan is typically a sheet pan or baking sheet that is rimmed and measures about 10×15 inches. While a half sheet pan (what I always use- I don’t even own a jelly roll pan) is rimmed and measures about 13×18 inches.
If you use a jelly roll pan, don’t add the entire bowl of dough or you may have a mess on your hands.
Below there isa link to the half sheet pans I use.
THE PEANUT BUTTER-OATMEAL COOKIE BAR
The peanut butter-oatmeal cookie bottom bakes up soft and delicious.
First, add the softened butter and sugars into a stand mixer and mix until blended well.
Next, add the the rest of the ingredients, making sure they are fully blended.
I add more peanut butter because why not?? The original recipe called for 2/3 a cup but I prefer at least 3/4 cup or more! So add as much or as little as you like…more is better, trust me!
Finally, press into a greased baking sheet. I use a half sheet pan and this is the perfect size! The pan measures about 18×13 inches. See below for a link to the pan I have.
**If you use a jelly roll pan it is a bit smaller than a half sheet pan, so do not use all of the dough! Take a little bit out and press it into the bottom of the pan… Just so it doesn’t bake over the sides in the oven and leave you with a mess!
See in the photo below to see how much dough you want in the pan. Notice that there is a bit of room from the top of the pressed cookie dough to the top of the pan, leaving room for the dough to rise a bit when it bakes.
Baking the Peanut Butter Fingers
Bake at 350 degrees for 15 minutes. They are done when edges start to brown and a toothpick comes out fairly clean when poked in the middle. I like mine a bit underdone so I pull mine out a few minutes early.
Let them cool while you make the chocolate frosting.
The chocolate frosting is just as easy to make and the amount of cocoa can be adjusted to your liking!
Mix the softened butter, vanilla, milk, cocoa and powdered sugar together. If you need to thin it out, add a bit more milk. If you want it thicker, add more powdered sugar. If you want it a more rich chocolate flavor, add more cocoa!
Frost the Peanut Butter Fingers once they have cooled! For some more peanut buttery goodness you can add a layer of creamy peanut butter before frosting them with the chocolate frosting!
Cut into “Fingers” or bars! These Peanut Butter Fingers are the best peanut butter-chocolate treat ever!
Enjoy with a glass of milk…. or a Diet Coke (which is what I prefer every time)!
These Peanut Butter Fingers have a soft Peanut Butter-Oatmeal bottom and smooth, creamy Chocolate Frosting…. hands down one of the best treats ever!
For another oatmeal-peanut butter and chocolate treat, that is a bit healthier, try my No Bake Peanut Butter Protein Bites!
For another delicious dessert try my yummy Banana Bars with Cream Cheese Frosting. Click HERE for the recipe!
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Peanut Butter Fingers
- half sheet pan *see notes if using a smaller jelly roll pan
- 1 cup butter, softened (2 sticks)
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 3/4-1 cup Creamy Peanut Butter *I use about 3/4 cup but you can add up to 1 cup for more Peanut Butter taste yummy
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups flour
- 2 cups Quick oats (oatmeal) see notes
- 1/2 cup butter, softened (1 stick)
- 1/2 cup milk
- 1 tsp vanilla
- 5 to 6 tbsp unsweetened cocoa (add more or less to your liking)
- 5 to 6 cups powdered sugar (add more or less to your liking and how thick you want it-see notes)
- Preheat the oven to 350 degrees.
- In a mixer (or by hand), mix the butter and sugars together. Then add in the rest of the ingredients making sure they are fully mixed.
- Press the dough in to a greased half sheet pan.**See notes below if using a smaller jelly roll pan!!!
- Bake in oven for 15 minutes. If you like it underdone take it out a few minutes early. You will know they are done when the edges start to turn a golden brown and a toothpick comes out clean when poked in the middle.
- After baking, let the bars cool completely before frosting.
- Add the butter, milk, vanilla, powdered sugar and cocoa to a mixer or bowl and mix fully. If you need to thin it out, add a bit more milk. If you want it thicker, add more powdered sugar. If you want it a more rich chocolate flavor, add more cocoa!You do not have to use all of the frosting! Frost them with as much or as little of the frosting as you like! I like them with a lot of frosting so I use almost all of it, but it is up to you!
- If you are using a jelly roll pan it is smaller than a half sheet pan (you can read about this in the blog post above). Do not add all of the cookie dough to the jelly roll pan or it will bake over the sides and leave you with a mess. You can see in the photo above, the dough is pressed into the bottom of the pan and it fills the sheet pan about half way. So leave out some of the dough if using a jelly roll pan. The half sheet pans I use are linked above.
- I use quick oats for this recipe. The quick oats are made so that they don’t need as much cooking time which means they are a bit softer making these bars more moist. If you use regular steel cut oats you may find your bars to be a bit dry!
- For the cocoa in the frosting, I start with 5 tbsp. and then add more to taste. You can even add more than 5 to 6 tbsp., it is up to you on how rich you want the chocolate to taste.
- For the frosting, start out with 5 cups of powdered sugar and add more as needed to get the right consistency! You want your frosting to be thin enough to spread with a knife-slightly thick, so it will “set”….but not to thick it can be squished and spread in with your hands like paste or play doh ….that would be just gross!!!
You can use as much or as little of the frosting as you like! Use it all, use half or somewhere in between – it’s up to you!
- For a delicious variation, you can spread a layer of creamy peanut butter on the cooled bars before frosting with the chocolate frosting.
Nutrition information is automatically calculated and should only be used as an approximation.