Of course! The legendary Peanut Butter Lunch Lady Bars—that perfect combination of chewy oat crust, rich peanut butter, and a sweet oat crumble topping. They taste like a delicious memory.
This is a classic, no-fuss recipe that delivers exactly what you’re hoping for.
Classic Peanut Butter Lunch Lady Bars
Yield: 24 bars
Prep Time: 15 minutes
Bake Time: 25-30 minutes
Ingredients
For the Crust & Crumble Topping:
· 1 cup (2 sticks / 226g) unsalted butter, softened
· 1 cup (200g) light brown sugar, packed
· 1 teaspoon vanilla extract
· 1 teaspoon baking soda
· ¼ teaspoon salt
· 1 ¾ cups (220g) all-purpose flour
· 1 ½ cups (150g) old-fashioned rolled oats
For the Filling:
· 1 cup (260g) creamy peanut butter (not natural/oily style for best results)
· ½ cup (170g) honey or light corn syrup (honey gives a richer flavor)
· 2 tablespoons butter
· ½ teaspoon vanilla extract
· Pinch of salt
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy lifting.
- Make the Oat Mixture: In a large bowl, cream together the softened butter and brown sugar until smooth. Mix in the vanilla extract, baking soda, and salt. Gradually add the flour, mixing just until combined. Stir in the rolled oats until evenly distributed. The mixture will be thick and crumbly.
- Press the Crust: Reserve about 1 ½ cups of the oat mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of your prepared pan. Use the bottom of a measuring cup to get it perfectly compacted.
- Make the Filling: In a medium saucepan over medium-low heat, combine the peanut butter, honey (or corn syrup), and 2 tablespoons of butter. Heat, stirring constantly, until melted, smooth, and just beginning to bubble slightly. Remove from heat and stir in the vanilla and pinch of salt.
- Assemble: Pour the warm peanut butter filling over the prepared crust in the pan. Spread it gently to cover the entire surface. Sprinkle the reserved oat crumble mixture evenly over the top. Don’t press it down.
- Bake: Bake for 25-30 minutes, or until the top is golden brown and the edges are slightly darker.
- Cool Completely: This is the most important step! Let the pan cool completely on a wire rack. For perfect, clean bars, chill in the refrigerator for at least 1-2 hours before cutting. This sets the filling firmly.
- Cut & Serve: Cut into 24 squares. Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week.
Tips for Success:
· Pan Size Matters: Using a 9×13 pan is key for the right bar thickness. An 8×11 pan will make them too thick and the ratios will be off.
· Peanut Butter: For the authentic, sturdy texture, use a standard commercial creamy peanut butter like Jif or Skippy. Natural peanut butter can separate and make the filling oily.
· Don’t Over-Bake: The bars will look slightly underdone when you take them out—they firm up as they cool. Over-baking leads to a dry, crumbly bar.
· The Chill: Seriously, don’t skip the chilling step if you want neat bars! The filling needs time to set.
Variations:
· Chocolate Chip: Sprinkle ½ cup of semi-sweet chocolate chips over the warm peanut butter layer before adding the crumble topping.
· Jam Layer: Spread a thin layer of your favorite jam (raspberry pairs wonderfully) over the hot crust, then top with the peanut butter filling and crumble.
· Gluten-Free: Use a 1-to-1 gluten-free flour blend and certified gluten-free oats.
Enjoy these blissful bars—they’re guaranteed to be a hit!