When I first stumbled on this chocolate frosted peanut butter bar recipe, it was called Oh Henry! which is based on a candy bar of the same name. That bar has caramel and whole peanuts though, so I really didn't see the similarities. Since we had another "H" name in our midst, we renamed these bars after Hamish and they are now a party staple!
These bars hit all the right notes - chocolate and peanut butter are a super classic combo and ingredients we always have on hand.
You can work these around several different allergies. They are naturally gluten-free, just make sure your oats are certified GF if that's important to ya. You can use whatever chocolate chips you have on hand. I just wouldn't swap out the butter though. You really need that to hold them together so this won't be a dairy-free recipe.
If you're feeling sassy you could always press some m&ms or other fun candy into the top of the bars.
I've never tried other nut butters, but if you give it a go let me know in the comments.
This recipe makes a half sheet pan, so you'll have plenty to go around. They also freeze wonderfully, just make sure to cut them first. Since you've lined the pan with parchment you can cut it up to use it between layers of bars in your container, too.
Oh Hamish Bars
Ingredients
Bars
- 2 cups butter
- 3 cups brown sugar*
- 7 cups oats gluten-free if necessary
Topping
- 2 cups peanut butter
- 4 cups chocolate chips
Instructions
Bars
- Preheat oven to 350 F. Line a half sheet pan with parchment paper.
- In a large saucepan, melt the butter.
- Stir in sugar and oats to combine.
- Spread the mixture into the prepared pan.
- Bake for 15 minutes. Let cool to room temp.
Topping
- In a saucepan, melt the peanut butter and chocolate together until smooth.
- Spread over the top of the cooled bars and let set.
- Once set, cut into desired size bars and freeze or serve.
Notes
- *If you're wanting to use honey, replace the brown sugar with 1 ½ cups honey. You can also use 3 cups of white sugar plus 1 Tablespoon molasses.
- You can halve the recipe and make it in a greased 9x13 pan.
- These are fine to store on the counter unless your house is warm.
Nutrition
More Party Favorites
Amanda White
These worked amazingly with sunbutter!
[email protected]
Oh lovely!!
Allison
Goodness, these are tasty! I made these as a last-minute item to bring to a gathering and everyone made sure to mention how much they enjoyed them! We are a PB+chocolate loving household and the oats add the perfect balance. Yum!
Jill
These were a HUGE hit with my three boys and 7 cousins. I was was asked for the recipe by all three aunties. Party favorite for sure ?.
[email protected]
That's so cool to hear everyone at your house loves it as much as our family!
Becky
I was happy to find a quick easy yummy treat that feeds my large family a fun snack.
[email protected]
Yay!!
Mary
I can't get over how amazing these are! Made them with sunbutter. Wow!
[email protected]
Ohhhh I'll be those tasted lovely.
Pam
VERY sweet and fell apart. Ok, I should have read comments and cooked oatmeal longer, and it would have stayed together better. Could I cut sugar in half and maybe decrease butter and still have oats stick together? These were sooooo sweet, I can only eat one bite, and I definitely have a sweet tooth! I was hoping for a sweet treat for the kids, with oats. Only my husband will eat them-- he has the ultimate sweet tooth. Lol
[email protected]
Kate's always stay together. My chocolate and bar separate sometimes, but I just a vegan butter substitute.
Wensy
I'm making these and after 15 minutes in the oven they seem to be very soft like batter soft. Do they harden up or do they need more time?
[email protected]
They do harden up. They can often look a little soupy.
Julie Majors
I prefer to bake these until they're golden around the edges and bubbling in the center about 20 minutes but depends on your oven and cookware. Longer time ensures they are more stable when cooled and don't fall apart. If undercooked they are more chewy/ fall apart easier.
Heather
What type of chocolate chips do you use? Semi-sweet or milk chocolate?
[email protected]
Semi-sweet but they would work with Milk Chocolate is that was your favourite.
Lisa
Could you replace the butter with an oil like avocado or olive?
[email protected]
You could replace the butter. I did with vegan butter. It didn't stay together as well but was as delicious.
Julie Majors
I love this recipe. The texture reminds me of Rice Krispie bars (without the processed rice, which is often highly sprayed with chemicals) It's easy, comes together quick and I keep these staples on hand. I've halved, quartered and made the recipe as written. My one request would be for the metric units -- esp for peanut butter by weight. I do most baking by weight to reduce extra dishes. I always have to google the weight of peanut butter for this recipe.