We’ve been to the gym three times this week. After about a five week hiatus, it feels good to be back. I really do miss it when I don’t go. If you follow me on Twitter, you probably saw the pic I posted of the woman on the treadmill in a full winter coat, scarf and hat. I’m not going to post it here because after I tweeted it, I smashed my leg on the leg press machine. That’s what I get. People watching at the gym is the best.
Before I left for the gym last night, I threw these together. They showed up in my reader yesterday & I was all, “quite naturally you belong to me, don’t you agree?” (that’s a CeeLo quote from the The Voice, if you’re not familiar). They’re supposed to be healthy. I took most of the health out of them. They call for whole wheat flour, which I would normally have, but the fire people took it & I still haven’t fully restocked. The same way I had chicken but no dumplings earlier this week and had to run to the store. I hate when that happens. I also used 2% milk because that’s what I had. And Ghirardelli chocolate chips because that’s what I love.
Obviously I want you guys to make everything I make but if you had to just pick one thing, this would be a good one. They make my belly so happy. And they’re really simple. Like 25-30 minutes start to finish. The salty peanut butter. The chocolate. The marriage of the two with the oatmeal. They were great slightly warm and they might be even better straight from the fridge with some milk. Sally, I heart you a little bit more for these.
Source: Modified from Sally’s Baking Addiction (follow hers for the healthier version)
Makes: 9 bars
1/2 cup brown sugar
1 cup peanut butter
2 teaspoons vanilla extract
1 cup all purpose white flour
1 1/4 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk (I used 2%)
1/2 cup Ghirardelli chocolate chips
Preheat the oven to 350 degrees and spray an 8×8 baking dish with nonstick spray. Set aside.
With an electric or stand mixer, mix the brown sugar and peanut butter on medium speed until light in color and fluffy, about 3 minutes.
Mix in the vanilla, scraping down the sides as needed.
On medium speed, add in the flour, oats, salt, and baking soda. The dough will be very thick and clumpy.
Slowly add the milk in a steady stream, mixing until a dough forms.
Fold in chocolate chips.
Once dough is completely combined, press it lightly into the prepared baking dish.
Bake for about 17-20 minutes until the bars are lightly golden and set. Allow to cool completely and cut into squares.
*I melted 2 tablespoons of chocolate chips with 1 tablespoon of peanut butter for the chocolate drizzle. I could eat this concoction on its own. Holy cow.
Store in the refrigerator in a covered container. Bars will be good stored up to 2 weeks. Like they’ll last that long.