deliver that cozy church-basement energy: sweet, soft, and chocolate-kissed, with a peanut butter drizzle that seals the deal, beautifully and boldly.

Ingredients Needed for the Recipe ( use list and use of them)

Pull the pantry staples, nothing fussy—simple ingredients, classic flavor, and that soft, chewy bite that makes people reach for seconds, then thirds.

• All-purpose flour — builds structure in the base so bars slice cleanly and stay tender.
• Quick cooking oats — soften fast and bake to a chewy, gentle texture ideal for bars.
• Baking soda — helps the base rise slightly and keeps the crumb soft.
• Salt — balances sweetness and deepens flavor, even in desserts.
• Salted butter — moisture, richness, and that melt-in-your-mouth feel.
• Granulated sugar — sweetness and spread; helps the base brown lightly.
• Packed brown sugar — adds caramel notes and extra moisture for chew.
• Large egg — binds everything together for a cohesive bar.
• Peanut butter (base) — peanutty body and aroma through every bite.
• Milk (base) — loosens the batter so it spreads evenly.
• Vanilla extract — warm, bakery-style undertone that makes chocolate pop.
• Chocolate chips — melt into a glossy blanket on the warm base; pure joy.
• Powdered sugar — sweetens and softens the top drizzle.
• Peanut butter (drizzle) — doubles down on flavor and adds a creamy finish.
• Milk (drizzle) — thins to that easy, ribboning consistency for topping.

What Are “Funeral Bars,” Really?

The nickname comes from community tables—church gatherings, potlucks, and comforting occasions where a tray needs to feed many and travel well, no drama. These bars fit that role perfectly: sturdy to carry, soft to slice, and easy to make the day before—then set, slice, and share.

How to make Peanut Butter Oatmeal Bars (Funeral Bars)?

Here’s the rhythm: mix dry, cream wet, combine, bake, melt chocolate, drizzle, set, slice—done, and yes, it’s as easy as it sounds. Quick oats help the texture stay tender, which suits bars that shouldn’t crumble or fight back when you bite in.

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Preheat and Prepare the Pan

Heat oven to 350°F and line a 13×9-inch pan with parchment or lightly grease—both options work, parchment makes lifting cleaner. The large surface ensures the base cooks evenly and the top spreads without pooling.

Whisk the Dry Mix

In a bowl, whisk flour, quick oats, baking soda, and salt until combined; this keeps the leavener and salt evenly dispersed, preventing dense pockets. Quick oats are key—they soften faster and keep the bite tender in a shorter bake time.

Cream Butter and Sugars

Beat butter with granulated and brown sugars for about 30 seconds, until light and fluffy—don’t skip the air; it helps the base stay soft. That brown sugar caramel note gives the bars their cozy flavor, almost like a peanut butter blondie.

Add Egg, Peanut Butter, Milk, Vanilla

Blend in egg, peanut butter, milk, and vanilla until smooth; scrape the bowl so fat and sugar don’t cling to the sides. The mixture should look creamy, not stiff—milk helps it spread in the pan.

Combine Wet and Dry

Add dry mix to the bowl and beat just until smooth; no need to overwork the gluten—tender is the goal here. Overmixing can tighten the crumb and dull that melt-in-your-mouth effect.

Spread and Bake

Scrape into the prepared pan and smooth to an even layer; even edges matter once chocolate goes on top. Bake 30–35 minutes until golden at the edges; they finish setting as they cool—pull them at golden, not brown.

Chocolate Blanket

Scatter chocolate chips over the hot base; wait 1 minute, then spread gently into a shiny layer—no double boiler needed. Warm base does the melting, and the chocolate becomes the nostalgic middle “frosting”.

Peanut Butter Drizzle

Whisk powdered sugar with peanut butter, adding milk until it drizzles in ribbons—think pourable, not runny. If it’s too thick, add milk by the teaspoon, stir, and try again—easy fix.

Set and Slice

Let the pan rest for 2 hours to set fully; cooler chocolate and drizzle slice cleaner and hold shape. Lift, cut into squares, and pass a plate—crowd-pleasing, every time.

Ingredient Swaps That Actually Work?

Want twists without chaos? Swap chocolate chips for white chocolate or butterscotch; both melt and spread like a dream over the warm base. Prefer a different oat feel? Old-fashioned oats bring more chew but can change texture; quick oats keep things soft and cohesive in bars like these.

Tips

Sprinkle chips immediately on the hot base; the residual heat melts them fast and evenly, so spreading feels like frosting a warm cake. If the drizzle fights you, a splash more milk smooths it—stir, watch for that ribbon, and you’re golden.

• Use quick cooking oats for a tender, less “oaty” bite; they soften quickly and suit bar texture beautifully.
• Don’t over-bake; pull when golden, because carryover heat finishes the crumb, keeping it soft.
• Let bars set for 2 hours before slicing; the chocolate and drizzle firm up to clean edges and neat squares.
• For fun variations, try white chocolate or butterscotch chips—sweet, nostalgic, and super melty on the warm base.

When Is the Best Time to Serve These?

Potlucks, school events, church socials, and those low-key family nights when a tray on the counter says “help yourself”. They travel well, cut cleanly, and taste even better the next day after resting—real make-ahead magic.

Flavor Add-Ins Without Overcomplicating

Keep the base, get playful with accents: a pinch of cinnamon, a scatter of chopped peanuts or pecans, even a whisper of flaky sea salt on top for contrast. Coconut, vanilla, or chia seeds tuck right in without bullying the peanut-chocolate duet.

How to Store and Freeze (So They Stay Perfect)

Store at room temperature in an airtight container for up to 4 days; that keeps the crumb plush and the chocolate satiny. Freeze in a snug container up to 2 months; thaw at room temp so the layers relax back to their soft, chewy selves.

Notes from the Pan (Elly’s Little Fixes)

If the edges brown too fast, tent loosely for the last 5 minutes; you want golden, not crisp. Overmixed batter can yield a denser crumb—mix to just combined once flour and oats go in, and call it good.

Serve It Like This

Cut small for a dessert table; cut big for lunchbox bars—either way, napkins disappear quick. A cold glass of milk, a cup of coffee, or vanilla ice cream on the side turns these from snack to celebration, quietly and completely.

Troubleshooting, Fast

Dry or dense bars? Usually over-baked or over-mixed; next time, bake to golden and stop mixing sooner for a fluffier, softer base. Chocolate didn’t spread? Add chips sooner and wait that minute—the warmth does the heavy lifting before the spatula even starts.

Why Quick Oats Here (and Not Old-Fashioned)?

Quick oats are thinner and broken into smaller pieces, so they hydrate faster and bake to a soft, cohesive crumb in bar recipes. Old-fashioned oats hold more texture—lovely in cookies—but can push these bars toward chunkier, less tender territory unless rebalanced.

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Peanut Butter Oatmeal Bars (Funeral Bars)

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts Recipe Keys: E easy recipes F fall dessert P Potluck Desserts

Difficulty: easy Prep Time 15 mins Cook Time 35 mins Rest Time 120 mins Total Time 2 hrs 50 mins

Cooking Temp: 350  F Servings: 20 Estimated Cost: $ 5.00 Calories: 310

Best Season: all year

Description

These Peanut Butter Oatmeal Bars, also known as Funeral Bars, are a classic, crowd-pleasing treat made with a soft, chewy peanut butter oat base and a rich chocolate-peanut butter topping. Easy to make with pantry staples, they're perfect for potlucks, parties, or a simple family dessert that everyone will love.

Ingredients

Servings

Base Layer

• 1 cup all-purpose flour
• 1 cup quick cooking oats
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup salted butter (softened)
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• ⅓ cup peanut butter (creamy)
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Top Layer

• 1 cup chocolate chips
• ¼ cup powdered sugar
• 2 tablespoons peanut butter (creamy)
• 1-2 tablespoons milk (as needed for drizzling)

Instructions

1. Preheat and Prep

   Preheat your oven to 350°F (177°C). Line a 13x9-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal, or grease it well with butter or non-stick spray.
   Mark as complete

2. Mix Dry Ingredients

   In a medium bowl, whisk together the flour, quick cooking oats, baking soda, and salt. Set aside.
   Mark as complete

3. Cream Butter and Sugars

   In a large bowl, using a hand mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed for about 30 seconds, or until light and fluffy.
   Mark as complete

4. Add Wet Ingredients

   Add the egg, peanut butter, milk, and vanilla extract to the butter mixture. Beat on medium speed until everything is well combined and smooth.
   Mark as complete

5. Combine

   Add the dry ingredient mixture to the wet ingredients. Beat on low speed until just combined and no flour streaks remain. Do not overmix.
   Mark as complete

6. Bake

   Pour the batter into the prepared baking dish and spread it into an even layer with a spatula. Bake for 30-35 minutes, or until the edges are golden brown and the center is set.
   Mark as complete

7. Add Chocolate Layer

   Immediately after removing the bars from the oven, sprinkle the chocolate chips evenly over the hot surface. Let them sit for 1 minute to soften, then gently spread them into a smooth layer with a spatula.
   Work quickly while the base is hot to ensure the chocolate melts evenly.
   Mark as complete

8. Make the Drizzle

   While the chocolate sets, in a small bowl, combine the powdered sugar and 2 tablespoons of peanut butter. Gradually add milk, ½ teaspoon at a time, stirring until you achieve a smooth, drizzling consistency.
   Mark as complete

9. Drizzle and Set

   Drizzle the peanut butter mixture over the chocolate layer. Allow the bars to cool completely at room temperature for at least 2 hours to set before cutting.
   For faster setting, you can place the pan in the refrigerator for 30-60 minutes.
   Mark as complete

10. Cut and Serve

    Using the parchment paper overhang, lift the bars out of the pan. Cut into squares or rectangles and serve.
    Mark as complete

Nutrition Facts

Servings 20

Serving Size 1 bar

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Amount Per Serving

Calories 310kcal

% Daily Value *

Total Fat 15gg24%

Saturated Fat 6gg30%

Trans Fat 0gg

Cholesterol 30mgmg10%

Sodium 190mgmg8%

Potassium 180mgmg6%

Total Carbohydrate 40gg14%

Dietary Fiber 2gg8%

Sugars 28gg

Protein 6gg12%

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Calcium 60mg mg

Iron 1.5mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use quick oats: Quick cooking oats are essential for the right soft, chewy texture. Old-fashioned oats will result in a denser, chewier bar.
• Don't overbake: Remove the bars from the oven as soon as the edges are golden. They will continue to firm up as they cool.
• Warm base for chocolate: Sprinkling the chocolate chips on the hot base ensures they melt perfectly for an even layer.
• Adjust the drizzle: If the peanut butter drizzle is too thick, add more milk, ½ teaspoon at a time. If it's too thin, add a bit more powdered sugar.
• Storage: Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze the bars for up to 2 months. Thaw at room temperature before serving.
• Variations: Swap chocolate chips for white chocolate, butterscotch, or peanut butter chips. Add chopped peanuts, pecans, or a sprinkle of flaky sea salt on top for extra crunch and flavor.

Keywords: peanut butter bars, oatmeal bars, funeral bars, easy dessert, no-bake dessert, chocolate peanut butter bars, potluck dessert, homemade bars