I could hardly wait to share these with you! They really are the Best Ever Oh Henry Bars! Have you made an Oh Henry Bar before? They are based on the Oh Henry candy bar. The recipe I’ve used for years to make them has been a family favorite for years, but the oat layer always bothered me a bit because it tended to be crumbly unless it was very well chilled.
So I adapted this recipe so that it could be baked in an 8 by 8 inch baking pan, and added a little bit of peanut butter, all-purpose flour, and an egg to the oats to help bind them together. I also added a good 15 minutes to the baking time. This really did the trick!
They held together nicely, and while they are still delicious chilled, the texture was much better – still soft and chewy, but not as sticky and slightly less sweet.
I also added some crushed pretzels, peanuts, and sea salt to the top. That sweet and salty combo gets me every time!
Sinking your teeth into that chocolate peanut butter layer is divine! The oil in the peanut butter keeps the melted chocolate chips from completely hardening (even when chilled) so you get this almost fudge like layer that a perfect vessel to hold on all those toppings.
If I would have let these bars completely cool and set before cutting into them, you’d see nice clean layers with crisp edges, but I just couldn’t wait!
Do have a cold glass of milk ready, and maybe don’t cut them into 9 bars like I did? These are on the rich side and you’ll probably be happy with half size bars. But then again, you might go back for seconds anyway so I’ll leave that up to you!
By the way, who is Henry anyway? Here’s a cute story about how the candy bar got its name.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?
- 3 cups old fashioned oats
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup light brown sugar (packed)
- 1/4 cup light corn syrup
- 1/4 cup butter
- 1/2 cup creamy peanut butter, divided
- 1 egg, beaten
- 3/4 cup semisweet chocolate chips
- 1/4 cup coarsely crushed pretzels
- 2 tablespoons chopped peanuts
- Maldon Sea Salt (optional)
- Preheat oven to 350 degrees. Line an 8 by 8 inch baking dish (I used glass) with a piece of parchment paper, leaving the ends hanging over the sides of the dish for easy removal later. Spray with nonstick spray.
- In a large bowl, mix oats, flour, salt and brown sugar together. Set aside.
- In a small microwave save bowl, heat corn syrup, butter, and 1/4 cup peanut butter for 30 seconds. Stir until smooth, adding additional 10 second intervals in the microwave as needed.
- Pour the peanut butter mixture and the beaten egg into the oat mixture and stir together until evenly mixed.
- Spread the oat mixture into the prepared pan and use another piece of parchment on top to press down the oats firmly into an even layer.
- Bake for 25 minutes. In the meantime, melt chocolate chips and the remaining 1/4 cup peanut butter together in a microwave safe bowl for 30 seconds. Stir, and microwave for an additional 10-15 seconds if needed. Stir until smooth.
- Pour the chocolate peanut butter mixture over the baked oat layer and spread to the edges of the pan. Sprinkle pretzels, peanuts, and sea salt over the top. Cool completely at room temperature for several hours or refrigerate 3 hours. Use the parchment paper handles to lift out of the pan for easy cutting.