Alright, friends, gather ’round for a treat that tastes like pure comfort and nostalgia had a delicious baby. We’re diving into Peanut Butter Revel Bars today, and oh boy, these are NOT your average snack. Imagine peanut butter meeting oats, then having a chocolatey, gooey reunion in the middle. They’re the kind of bars you make when you need a hug in dessert form. Perfect for those days when you’re craving something sweet but want a little texture revolution in your mouth.

Let me paint you a picture. My husband (let’s call him the ultimate snack whisperer) loves these bars so much, he practically begs for them every weekend. So they’ve become as much a Saturday tradition as our overly ambitious home-improvement plans that never happen. Once, I tried baking them without the main scoop of love (read: peanut butter), and let’s just say, it was a whole lesson in never skipping the good stuff. These goodies are like our house band, always on cue to play whenever we need a pick-me-up.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

🍨

MORE OF OUR FAVORITE…

Why You’ll Love This Peanut Butter Revel Bars

Okay, here are some reasons you’ll fall head-over-heels for these bars:
– They send your taste buds on a wild ride with layers of flavor and texture.
– They require zero fancy skills — if I can do it while caught up in a podcast, you can too!
– The memory of the smell makes you warm inside long after the last crumb is devoured.

How to Make It

Alright, let’s chat. First, you’ll want to line up all your ingredients like a rowdy tiny orchestra, because we’re diving in without a dry run here. Grab that big ol’ bowl and mix up your oats and peanut butter until they’re best friends. You know you’ve done it right when the spoon gets sticky just watching. Then, we sneak in some chocolate chip treasures — go ahead, sneak a couple, you deserve it.

When that’s all cozy, you’ll spread half this sticky situation into a baking dish. Melt some chocolate chips with peanut butter to create this silky mix that’s just pure magic and spread it over your base. Top things off with the remaining oat mix, channeling your inner artist (more like scribbling over a doodle than painting a masterpiece). Pop it in the oven and pace impatiently while drooling like it’s your new cardio.

Ingredient Notes

– Peanut Butter: This is the MVP. Go for creamy, cause it hugs everything into one lovely bar.
– Chocolate Chips: More of a personal philosophy than an ingredient. Never too much.
– Oats: Roll ‘em up, roll ‘em down. They’re the mess makers that hold it all together.

Recipe Steps:
1. Mix oats and peanut butter until gloriously combined.
2. Spread half of the sticky goodness into a baking dish.
3. Melt chocolate chips and peanut butter together.
4. Pour the melted mixture over the base layer.
5. Add the remaining oat mixture on top like Picasso with oats.
6. Bake until you can’t handle the wonderful aroma anymore.

What to Serve It With

Tips & Mistakes

Keep a close watch on that chocolate. Don’t let it scorch! Also, more chocolate than called for is never the wrong answer.

Storage Tips

If you’ve got leftovers (doubtful!), store them in an airtight container. Trust me, they’ll call your name for a mid-morning snack or even a cheeky breakfast treat. Cold, they’re like chewy candy-bars; perfect for guilt-free morning indulgence.

Variations and Substitutions

Confession: I’ve swapped half the peanut butter for almond butter once—when the jar only had spoon remnants remaining. Y’all, it was as good as a happy accident gets. You could also try honey instead of sugar when you’re feeling adventurous (or out of one shelf staple).

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!