O Henry Bars

These O Henry Bars are a classic treat that combines the richness of peanut butter, the crunch of graham crackers, and the decadence of chocolate. With a no-bake filling and an easy press-in crust, these sweet bars are a crowd-pleaser that’s sure to satisfy your sweet tooth.

Ready Time

45 mins

Yields

10 servings

Ingredients

Peanut butter (2 cups)
Graham cracker crumbs (2 cups)
Granulated sugar (1 cup)
Brown sugar (1 cup)
Butter (1 cup)
Powdered sugar (1 cup)
Oats (1 cup)
Chocolate chips (1 cup)
Salt (1/4 teaspoon)
Vanilla extract (1 teaspoon)

Instructions

Preheat your oven to 350°F. Line an 8×8-inch baking dish with parchment paper or aluminum foil, leaving some overhang on the sides for easy removal.

In a medium bowl, whisk together the oats, powdered sugar, and salt.

Stir in the peanut butter until well combined. Press the mixture evenly into the prepared baking dish.

In a separate bowl, mix together the graham cracker crumbs and 1/2 cup of the granulated sugar.

Stir in the melted butter until the crumbs are evenly moistened. Press the crumb mixture over the peanut butter layer.

Bake the crust for 15-20 minutes, or until lightly browned.

Remove from the oven and let cool completely. In a large bowl, combine the brown sugar, the remaining 1/2 cup of granulated sugar, and the melted butter.

Stir until smooth.

Beat in the vanilla extract. Melt the chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

Allow the chocolate to cool slightly.

Pour the sugar mixture over the cooled crust, followed by the melted chocolate. Refrigerate for at least 2 hours or until set.

Cut into bars, about 10 equal pieces.

Serve and store any leftovers in an airtight container in the refrigerator.

Notes

Use a high-quality peanut butter for the best flavor. Don’t overprocess the oat mixture, or it’ll be tough.

Press the crust mixture evenly to prevent uneven baking.

Don’t overbake the crust, as it can quickly go from perfectly toasted to burnt. If using aluminum foil, make sure to grease it with butter or cooking spray to prevent sticking.

To ensure the chocolate sets properly, refrigerate the bars for at least 2 hours.

For cleaner cuts, chill the bars in the refrigerator for about 30 minutes before slicing. These bars freeze well, so consider wrapping individually and storing in a freezer-safe bag for up to 2 months.