These O’Henry Bars are one of my favorite things from my childhood. I remember my mom and me making these a lot. It such a fun recipe to make with your kids. I have updated the recipe a little bit, because let’s be honest I think Crisco is gross. So instead of using crisco I am using unsalted butter. I also added some flakey salt to the top, because I just love sweet and salty.

Happy Baking ????

Ingredients

• ⅔ cup unsalted butter 
• ¾ cup dark brown sugar
• ½ cup corn syrup
• ½ tsp salt
• 4 cups gluten free oatmeal
• 1 cup Ghirardelli chocolate chips
• ½ cup Jif all natural peanut butter
• Flakey salt optional

Directions

1. Preheat oven to 350 and line a 9”x9” pan with parchment paper 
2. In a large mixing bowl, cream butter, brown sugar and salt for 2 minutes
3. Add corn syrup and mix for 1 minute
4. Slowly add the oatmeal until combined.
5. Bake for 15-17 minutes
6. Let oatmeal bars cool for 20 minutes
7. While oatmeal bars are cooling, melt the chocolate chips and peanut butter in the microwave, stir every 20 seconds, pour chocolate mixture on top of oatmeal bars, spread into an even layer
8. Sprinkle salt on top of chocolate mixture
9. Refrigerate for 45 minutes before cutting and serving
10. Bars will stay fresh for 1 week in an airtight container or freezer for 2 months

Tips & Recommendations

You can substitute crisco for butter, dark corn syrup for light corn syrup. I prefer Jif peanut butter and Ghirardelli chocolate chips, but you can swap out for your favorites if you want.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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