deliver that cozy church-basement energy: sweet, soft, and chocolate-kissed, with a peanut butter drizzle that seals the deal, beautifully and boldly.
Pull the pantry staples, nothing fussy—simple ingredients, classic flavor, and that soft, chewy bite that makes people reach for seconds, then thirds.
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.
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.
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.
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.
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.
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.
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.
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.
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”.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Servings 20
Serving Size 1 bar
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.