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Small batch peanut butter bars are a reduced size version of those delicious soft peanut butter cookie bars topped with chocolate frosting that the lunch lady at school use to make.
Why You’ll Love This Recipe!
Some of you might actually have been lucky enough to have a lunch lady who made these delicious lunch lady peanut butter bars, I was not. My school didn’t even have a cafeteria and I walked home for lunch every day.
But I have heard about them over the years and when I finally tried one I understood why they were so popular. Eating school lunch would totally be worth it if you were able to have a peanut butter bar.
Because the lunch lady was making them for the whole school, the recipe makes an entire large sheet pan worth so of course I had to redo the recipe for a reduced size, small batch recipes. Just the perfect amount for 2-4 people.
You can find my family size version of this recipe here.
Ingredients Needed
- Sugar. You will need granulated sugar, brown sugar and powdered. I prefer light brown sugar.
- Butter salted
- Peanut butter
- EggÂ
- Vanilla Extract
- Baking soda
- Salt
- Flour. I use unbleached all purpose flour
- Old fashioned oats
- Milk. Can also use whipping cream
- Unsweetened Cocoa Powder
How to Make Small Batch Peanut Butter Bars
- In a bowl cream butter and sugars together.
- Add in beaten egg. We only use 1 Tbsp of beaten egg. You can pour the rest of it into ice cube trays (1 Tbsp per cube) and freeze for later.
- Add 1/4 cup peanut butter and vanilla
- Stir in oats, flour, baking soda and pinch of salt.
- Spread evenly in pan and bake for 15 minutes.
- Remove from oven and drop teaspoons of remaining peanut butter on top of baked bars. Allow the peanut butter to soften up and melt before spreading.
- Gently spread softened peanut butter over top of warm bars. Allow bars to cool completely before frosting.
- Mix together frosting ingredients and spread over top of cooled bars.
Tips from leigh Anne
- I use a 9 x 7″ baking sheet which is the perfect size for this small batch version. You could also use an 8 x 8 ” pan.
- This small batch version is perfect for up to six people. And if there are just two of you, they will keep for several days in an airtight container.
- You can substitute cookie butter or any nut butter in this recipe.
- These bars do not need to be stored in the fridge, but they are delicious served chilled.
Frequently Asked Questions
How do I store small batch peanut butter bars?
After they are cool, you can store them in an airtight container at room temperature for 2-3 days. If you keep them in the refrigerator they will last for a week.
These bars can also be frozen in an airtight container. Thaw in refrigerator and then bring to room temperature.
Can I use almond or cashew butter?
Yes you can, just realize that the flavor and texture may vary.
What type of peanut butter should I use?
I recommend using an emulsified peanut butter, not a natural peanut butter where the oil forms on top. Emulsified peanut butter is better for baking and will not separate on you.
Other favorite peanut butter and chocolate treats:
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Small Batch Peanut Butter Bars Recipe
Ingredients
- 3 Tbsp brown sugar
- 3 Tbsp sugar
- 3 Tbsp butter salted
- 1/2 cup peanut butter plus 2 Tbsp, divided
- 1 Tbsp egg beaten
- 1/4 tsp vanilla
- 1/4 tsp baking soda
- pinch of salt
- 1/4 cup all purpose flour plus 2 Tbsp
- 1/4 cup old fashioned oats
Chocolate Frosting
- 2 Tbsp butter softened
- 1 Tbsp milk
- 1/2 tsp vanilla
- 1 Tbsp cocoa
- 3/4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease 9 x 7 baking pan
- In a bowl cream butter and sugars together.
- Add in beaten egg , 1/4 cup peanut butter and vanilla
- Add in oats, flour, baking soda and pinch of salt.
- Spread evenly in pan and bake for 15 minutes.
- Remove from oven and drop teaspoons of remaining peanut butter on top of baked bars. Allow to soften up and melt before spreading.
- Spread softened peanut butter gently over top of warm bars. Allow bars to cool.
- Mix together frosting ingredients and spread over top of cooled bars.
Tips & Notes:
These bars can also be frozen in an airtight container. Thaw in refrigerator and then bring to room temperature. You can substitute almond butter or cashew butter for peanut butter but the flavor and texture may vary.
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Nutrition Facts:
Mar says
They were perfect
Sharon says
These were very scrumptious! I made them in an 8×8 pan. They’re very thin but so tasty & gooey. I think I might try using crunchy peanut butter next time. Thank you for the recipe!