Lunch Lady Peanut Butter Bars

These delicious and easy-to-make lunch lady peanut butter bars are a nostalgic combination of chocolate and chewy peanut butter cookies, perfect for an indulgent treat.

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You’ll be transported back to the school cafeteria with these nostalgic lunch lady peanut butter bars! They are packed with flavor, thanks to the combination of creamy peanut butter and soft, chewy oats, and topped with a rich, decadent layer of chocolate frosting. 

Lunch Lady Peanut Butter Bars Ingredients

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Lunch lady peanut butter bars are a delicious and indulgent treat that will satisfy any sweet tooth! 

The combination of creamy peanut butter and soft oats creates a delightful balance of texture and flavor. 

The bars have an unmistakable peanut butter taste, with hints of sweetness from the oats. Enjoying one of these bars is like taking a trip down memory lane.

Substitutions And Additions

FROSTING: The frosting is light and fluffy. You can also use your favorite chocolate frosting recipe. The version we have shared here is a nice, basic chocolate American buttercream. 

PEANUT BUTTER: To recreate the memorable texture of these bars, it is best to use smooth peanut butter rather than crunchy peanut butter. The natural peanut butter will not give you the same consistency in these lunch lady bars as you are expecting.

GRANULATED SUGAR: If you prefer to use a natural sweetener, coconut sugar could be a good alternative. It has a slightly caramel-like flavor which can add depth to these peanut butter bars. However, coconut sugar is less sweet than granulated sugar, so you might want to adjust the quantity to taste.

BROWN SUGAR: Similarly to granulated sugar, you can substitute brown sugar with coconut sugar for a less refined option. Just remember, the flavor profile will be slightly different, with a hint of coconut.

ALL-PURPOSE FLOUR: If you’re looking to make this recipe gluten-free, you can use a gluten-free flour blend in equal amounts. Just ensure it’s a blend that’s designed to be a direct replacement for wheat flour, such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour. Be aware that the texture might be slightly different due to the gluten-free flour.

GRANULATED SUGAR: If you prefer to use a natural sweetener, coconut sugar could be a good alternative. It has a slightly caramel-like flavor which can add depth to these peanut butter bars. However, coconut sugar is less sweet than granulated sugar, so you might want to adjust the quantity to taste.

BROWN SUGAR: Similarly to granulated sugar, you can substitute brown sugar with coconut sugar for a less refined option. Just remember, the flavor profile will be slightly different, with a hint of coconut.

UNSALTED BUTTER: For a dairy-free alternative, you could use a plant-based butter substitute. Just make sure it’s a quality brand that bakes well. You could also use coconut oil, but keep in mind that it may impart a slight coconut flavor.

PEANUT BUTTER: If you have a nut allergy, sunflower seed butter is a great substitute. It has a similar consistency to peanut butter. Keep in mind, though, that the taste will not be identical, and the bars may have a slight sunflower seed taste.

VANILLA EXTRACT: If you don’t have vanilla extract on hand, you can use almond extract or maple syrup. Both alternatives will introduce a unique flavor twist to your peanut butter bars.

How To Make This Lunch Lady Peanut Butter Bars Recipe

The first layer of these school peanut butter bars comes together with simple pantry staples before being baked. 

Once the bars come out of the oven, adding a drizzle of peanut butter will give you even more peanut butter goodness. Pop the pan into the fridge to chill before adding the frosting and cutting into bars.

Follow our step-by-step instructions to make this delicious treat.

STEP ONE: Preheat the oven to 350°F. Grease a jelly roll pan (12×17) and set it aside.

STEP TWO: In the large bowl of a stand mixer, beat together the butter and 1 cup of peanut butter until fluffy and well blended. Scrape down the sides of the bowl.

STEP THREE: Add granulated sugar and brown sugar to the butter mixture and beat well (1 to 2 minutes).

STEP FOUR: Add in the eggs and vanilla extract and beat on medium-high for another 2-3 minutes, scraping down the sides and bottom of the bowl intermittently to ensure even mixing.

STEP FIVE: In a separate bowl, stir together the salt, baking soda, flour, and oats.

STEP SIX: Add the flour mixture to the creamed ingredients and beat just until combined (do not overmix).

STEP SEVEN: Use a spatula or greased hands to pat the cookie dough into the prepared sheet pan.

STEP EIGHT: Bake peanut butter bars for 16 minutes until the center is set and the edges of the cookie are golden brown. Remove from the oven.

STEP NINE: In a microwave-safe bowl, heat the remaining 1 cup of peanut butter for 30 seconds to 1 minute until it is mostly melted and easily spreadable. Pour the melted peanut butter over the baked cookies and spread to the edges. Allow the cookies to cool completely. Once room temperature, you can place the pan into the refrigerator to help the peanut butter set again and make it easier to frost.

STEP TEN: To make the frosting, beat the butter with an electric hand mixer.

STEP ELEVEN: Add the cocoa powder, powdered sugar, vanilla extract, and a pinch of salt. The mixture will be very dry.

STEP TWELVE: Drizzle the heavy cream into the bowl with the mixer running and beat until light and fluffy.

STEP THIRTEEN: Spread frosting over the cooled peanut butter cookie base.

STEP FOURTEEN: Cut into bars and serve.

How To Serve

Lunch lady peanut butter bars are a delicious and easy snack or dessert to make. They are the perfect accompaniment to any afternoon tea or even as an after-school treat for the kids. 

To complement these tasty bars, serve them with plain or flavored yogurt, fruits, or nut butter. For a more decadent treat, top them with hot fudge sauce or your favorite vanilla ice cream!

Head back to school with our rich lunch lady brownies and rectangle school pizza. Both are fun recipes that will make you feel like a kid again.

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Storage

In this section, we’ll guide you through the steps to make ahead, store in the fridge, and even freeze these bars, along with reheating instructions when necessary.

MAKE AHEAD: If you’re short on time and want to get a head start on your sweet treats, you can definitely make these peanut butter bars ahead of time. Once baked and cooled, simply place them in an airtight container or wrap them tightly in plastic wrap. These bars can be stored at room temperature for up to 2 days, ensuring that you can have a tasty treat ready when you need it.

ON THE COUNTER: Store chocolate peanut butter bars on the countertop or in the refrigerator for up to 5 days (in an airtight container). 

IN THE FREEZER: Freeze peanut butter cookie bars in an airtight freezer container for up to 1 month.

REHEATING: When it’s time to enjoy your peanut butter bars from the fridge or freezer, reheating them is a breeze. If the bars have been refrigerated, simply let them sit at room temperature for about 15 minutes before serving to allow them to soften slightly. For frozen bars, thaw them in the refrigerator overnight, or if you’re in a hurry, you can use the microwave.

To microwave, remove the plastic wrap from an individual bar and place it on a microwave-safe plate. Heat the bar on medium power in 15 to 20-second intervals, checking and rotating as needed, until it reaches your desired warmth. Take care not to overheat, as this may cause the bars to become dry.

Take a walk down memory lane with these lunch lady peanut butter bars. With layers of chocolate on top of a soft, chewy peanut butter cookie base, they are a delicious and easy snack to make at home. 

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Lunch Lady Peanut Butter Bars

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These delicious and easy-to-make lunch lady peanut butter bars are a nostalgic combination of chocolate and chewy peanut butter cookies, perfect for an indulgent treat.

Prep Time 30 minutes minutes

Cook Time 16 minutes minutes

Total Time 46 minutes minutes

Servings 18

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Ingredients

  

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Cookie Base

• 1 cup unsalted butter, softened
• 2 cups creamy peanut butter, divided in half
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1½ cups old-fashioned rolled oats

Frosting

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 6 tablespoons unsweetened cocoa powder
• 1 pinch salt
• ¼ cup heavy whipping cream

Instructions

 

• Preheat the oven to 350°F. Grease a jelly roll pan (12×17) and set aside.
• In the bowl of a stand mixer, beat together the butter and 1 cup of peanut butter until fluffy and well blended. Scrape down the sides of the bowl.
• Add granulated sugar and brown sugar to the butter mixture and beat well (1 to 2 minutes).
• Add in the eggs and vanilla extract and beat on medium-high for another 2 to 3 minutes, scraping down the sides and bottom of the bowl intermittently to ensure even mixing.
• In a separate bowl, stir together the salt, baking soda, flour, and oats.
• Add the flour mixture to the creamed ingredients and beat just until combined (do not overmix).
• Use a spatula or greased hands to pat the cookie dough into the prepared sheet pan.
• Bake for 16 minutes, until the center is set and the edges of the cookie are golden brown. Remove from the oven.
• In a microwave-safe bowl, heat the remaining 1 cup of peanut butter for 30 seconds to 1 minute until it is mostly melted and easily spreadable. Pour the melted peanut butter over the baked cookies and spread to the edges. Allow the cookies to cool completely. Once room temperature, you can place the pan into the refrigerator to help the peanut butter set again and make it easier to frost.
• To make the frosting, beat the butter with an electric mixer.
• Add the cocoa powder, powdered sugar, vanilla extract, and a pinch of salt. The mixture will be very dry.
• Drizzle the heavy cream into the bowl with the mixer running and beat until light and fluffy.
• Spread frosting over the cooled peanut butter cookie base.
• Cut into bars and serve.

Notes

• Be sure you use old-fashioned rolled oats for this tasty treat. They are thicker and larger than quick oats and will produce the nice hearty chew of these bars without drying them out.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your bars as the suggested baking time approaches.
• The peanut butter layer on top of the bars is optional but adds a delicious extra burst of peanut butter. If you want to skip microwaving the peanut butter, dollop it over the hot cookie as soon as it comes out of the oven. Leave it for several minutes to heat up from the cookie, and then spread it into a smooth layer.
• We dolloped the frosting over the chilled peanut butter layer so that we could spread it without agitating the peanut butter layer too much.

Nutrition

Calories: 620kcal | Carbohydrates: 66g | Protein: 10g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 330mg | Potassium: 261mg | Fiber: 3g | Sugar: 46g | Vitamin A: 709IU | Vitamin C: 0.02mg | Calcium: 44mg | Iron: 2mg

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