Rich, chewy, and just the tiniest bit messy in the best way, Oh Henry Bars are loaded with butter, oats, chocolate, and peanut butter. Cozy, golden, and chocolatey—like your kitchen just got a hug from a candy bar.
These bars are that magical little crossroad where buttery caramel flavor meets peanut butter fudge. You don’t “bake” so much as trowel layers together with affection, chill, and slice. The base is chewy, almost like a baked oatmeal square, but then you hit that glossy top layer—a chocolate-peanut butter dream that spreads like warm ganache. Perfect for late-night fridge raids with a fork in hand, or plunked into a lunchbox for a surprise treat. This isn’t a diet bar, obviously. It’s a treat-yourself-and-don’t-regret-it bar. And I really respect that about it.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Oh Henry Bars Recipe
I won’t oversell it—but these bars absolutely speak for themselves once you cut into that beautiful thick slab of gooey and crunchy layers. Oats and chocolate should get married already.
- Ridiculously simple to make: You just squish, smear, melt, and wait… sort of like an edible craft project.
- No fancy ingredients: Everything here is straight from the pantry (unless you’re out of butter, which is an emergency).
- Sweet and salty combo: The brown sugar and chocolate play against the peanut butter in a way that’s kind of addictive.
- Feeds a small army: Or feeds just you, slowly, over a week—which is almost more satisfying.
- Makes your kitchen smell nostalgic: Picture warm oats, soft caramel syrup edges, and that hit of melting chocolate.
Ingredient Notes
Only a few ingredients, and we’re not trying to win any Michelin stars here—just make something cozy, gooey, and a little indulgent.
- Unsalted butter: Melted down, this gives richness and that classic brown sugar-and-oat cookie vibe once baked.
- Packed light brown sugar: Adds a molasses-y depth that plays so nicely with oats and chocolate.
- Light corn syrup: Okay, yes, it’s sticky—but it’s what holds these bars together without turning them into concrete.
- Vanilla extract: Sneaky backup singer to the sweetness chorus. Just enough to give that warm, fragrant finish.
- Quick-cooking oats: These soften just enough in the oven to give structure without chewing forever. Not steel-cut or old-fashioned, please.
- Semisweet chocolate chips: Bring that rich, melty drizzle up top. Milk chocolate is a little too sweet for this biz.
- Creamy peanut butter: Classic shelf-stable kind (you know, the smooth one where oil doesn’t separate) works best here.
How To Make This Oh Henry Bars Recipe
No special equipment. No pastry degree. Just an oven and a spatula and a deep love for peanut butter.
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Get your pan ready: Grease a 9×13-inch pan or line it with parchment so the bars come out without a struggle. Preheat your oven to 350°F now before you forget.
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Make the base layer: Melt butter in a roomy saucepan over medium heat. Stir in brown sugar, corn syrup, and vanilla. It’ll start to look thick and shiny as it heats—when it’s bubbling slightly around the edges, you can pull it off the stove.
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Add the oats: Dump in your quick oats and stir like crazy. The oats should soak up the syrupy goodness, becoming thick and almost cookie-dough-ish. Dump it into the pan and press it down firmly with a spatula or the back of a spoon.
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Bake just a little: Pop the pan in the oven for 15 minutes. It won’t change color much, but those oats will kind of set up and get slightly toasty.
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Melt the topping: In a bowl (microwave-safe, please!), combine chocolate chips and peanut butter. Heat in 30-second spurts and stir each time. It’ll turn smooth and glossy like magic. Or use the stovetop if you’re old-school.
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Spread and chill: Pour the chocolate-peanut butter deliciousness over the warm oat base. Use an offset spatula (or a butter knife if you’re brave) to spread it evenly. Let it cool at room temp first, then chill in the fridge for at least an hour so it slices clean.
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Slice and contain yourself: Once cool and firm, cut into squares (or random snackable shards, no judgment). Try not to eat half the pan while “testing.”
Storage Options
Good news: these bars are incredibly chill. Literally and figuratively.
If you’ve got any left (ha), just cover the pan tightly or transfer the squares into an airtight container. They’ll hang out happily in the fridge for up to 6 days. I actually prefer them cold—you get a chewier texture and that crisp snap of chilled chocolate.
Want to stash some away for future-you? Absolutely, you can freeze them. Stack between parchment layers in a freezer-safe container, and they’ll keep for about 2 months. When you’re ready, let them thaw in the fridge overnight, or just leave them on the counter for 30 minutes if your cravings are impatient.
The only thing I’d avoid is microwaving them to “refresh.” It softens the chocolate weirdly, and they lose that layered texture. Trust me. I learned the hard way.
Variations and Substitutions
Want to riff on the classic Oh Henry Bars vibe? You have options. Delicious, melting, peanut buttery options.
- Crunchy peanut butter: If you want a little bite and texture contrast, switch to crunchy. Adds kinda fun pops of peanut throughout.
- Dark chocolate chips: Go richer and less sweet on top. Especially great if you plan on eating large quantities in one sitting.
- Honey instead of corn syrup: It’ll be gooier and more fragrant, but slightly stickier and softer too. Still totally doable.
- Add chopped nuts on top: Sprinkle chopped peanuts, pecans, or whatever you like while the topping is still warm for crunch.
- Use almond butter: For a slightly more grown-up, roasty nut flavor that pairs beautifully with dark chocolate.
What to Serve with Oh Henry Bars
These bars are pretty self-sufficient as a treat (sort of like the diva of the dessert table), but they do get along well with others.
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Coffee or cold brew: The slight bitterness of coffee is the perfect match for the rich, sweet top layer. Try your favorite iced version too—it cuts through the butter like a dream.
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A scoop of vanilla ice cream: I know, predictable—but come on. That cold creaminess with the chewy-chocolatey square? Yes. Bonus points if you slightly warm the bar first.
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Salted nuts or trail mix: Sometimes you just need a crunchy-salty thing to go alongside. Think: half “treat,” half after-school snack (for adults).
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A simple fruit salad: Something crisp with citrus or berries helps balance the richness. Or toss together whatever’s about to go soft in your fridge—I’ve even paired these with a bite of pickled tanginess for fun.
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Spiced herbal tea: Especially something with ginger or cinnamon. You might want to check out these cinnamon french toast bites too if that sweet-spice combo hits the spot.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use old-fashioned oats instead of quick oats?
Technically yes, but the texture will change quite a bit. Old-fashioned oats are larger and chewier, so your bars may come out more crumbly and less cohesive. If it’s all you have, try giving them a quick pulse in the food processor first to break them down. That’ll help them behave more like the quick-cook kind.
Do I have to refrigerate Oh Henry Bars?
Not absolutely, but it helps. Refrigerating sets the topping and makes slicing the bars way easier—plus, the texture’s just better cold. If you leave them out at room temp, they’ll still be good, but the top could get a bit soft or smudgy, especially in warm kitchens.
Can I freeze Oh Henry Bars?
Totally. These actually freeze like champs. Pop slices in a container with parchment between the layers and freeze up to two months. When you’re ready, thaw them in the fridge or on the counter. They hold their texture really well—no sogginess, promise!
Can I make these gluten-free?
Yes! Just make sure your oats are certified gluten-free. Everything else in the recipe is naturally GF, so it’s an easy swap for gluten-sensitive folks. Double check your chocolate chips too—some brands sneak in weird thickeners.
Oh Henry Bars
Ingredients
Base Layer
- 1 cup (226 g) unsalted butter melted
- 2 cups (400 g) light brown sugar packed
- 1 cup (240 ml) light corn syrup
- 2 tsp (10 ml) vanilla extract
- 4 cups (360 g) quick-cooking oats not old-fashioned or steel-cut
Chocolate Peanut Butter Topping
- 1 1/2 cups (260 g) semisweet chocolate chips
- 1 1/2 cups (375 g) creamy peanut butter shelf-stable, not natural
Equipment
- 9x13-inch Baking Pan
- Saucepan
- Microwave-safe bowl
- Spatula
- Offset spatula or butter knife
- Parchment paper (optional)
Instructions
- Grease a 9x13-inch pan or line it with parchment paper. Preheat oven to 350°F (175°C).
- In a large saucepan, melt the butter over medium heat. Stir in brown sugar, corn syrup, and vanilla extract. Heat until the mixture is thick and bubbling slightly at the edges, then remove from heat.
- Add oats to the saucepan and stir until fully combined. The mixture will be thick and sticky.
- Spread the oat mixture evenly in your prepared pan. Press down firmly with a spatula or the back of a spoon to create a uniform base layer.
- Bake for 15 minutes. The bars will be slightly golden but won't darken much. Remove from oven and set aside.
- To make the topping, combine chocolate chips and peanut butter in a microwave-safe bowl. Melt in 30-second intervals, stirring between each, until smooth and glossy. (Alternatively, use a saucepan over low heat.)
- Pour the chocolate-peanut butter mixture over the warm oat base. Spread evenly with an offset spatula or knife.
- Let the pan cool at room temperature until the topping begins to set, then refrigerate for at least 1 hour, or until the bars are fully chilled and the topping is firm.
- Slice into squares (or any shapes you wish) and enjoy! Store bars in the fridge for a chewy, crisp bite.
Notes
These bars freeze beautifully (separate layers with parchment; freeze up to 2 months).
If desired, substitute honey for corn syrup for extra flavor (bars will be slightly softer).
Quick oats are key for the texture—avoid old-fashioned or steel-cut.
For gluten-free bars, use certified gluten-free oats and chocolate chips.
