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O' Henry Bars

O' Henry Bars

Dee

Very good bars.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 200 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Mix the oats, brown sugar, butter or margarine, and white corn syrup. Pat into a 10 x 15 inch pan. Bake for 10 to 15 minutes. Do not over bake.
  3. Melt chocolate chips and peanut butter. Spread over baked crust while hot. Cut into bars right away.
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Reviews

cinekate
61
10/27/2007

This is BRILLIANT if you change a few of the steps. My sister would put the sheet right in the freezer to speed cooling because her boys were so impatient!!! I mail them to our Marine in Iraq and they are devoured! You MUST CHILL base before spreading with the topping. Also, two-thirds cup of melted butter is more than enough, and it should be DARK corn syrup. Line a 9X13 cookie pan with foil, spray with Pam, and after patting down base mix, (GOOD TIP) push the edges back a bit with a fork. It becomes brittle if you bake it too long, so 12 min. max. After chilling, you should be able to lift it out of the cookie sheet and peel the foil right off. Also, we use 1 C peanut butter and a 1-1/2 C chips melted in dbl boiler, then spread on cooled base. Chill again after frosting, and use big, heavy knife to cut into bars. mmmmmmmmm

TOEVLUGSOORD
29
6/28/2006

I know some have issue with the recipe but I have found it to be very delicious as long as you are careful about a few things. Firstly I agree with adding 2 teaspoons to the crust. I also zap the chocolate/peanut butter in the microwave for easier melting. I would disagree with using a 10x15 crust - I've found the crust is too thick to get that crunchy caramelized flavor except on the edges where for some reason the crust is always thinner. So go with a bigger rimmed pan. I also disagree with cutting right away - the knife gets so sticky with chocolate! Let it cool down then stick in the fridge to harden the top, take out and let it soften a little and then cut. Much easier. I've had many people say how tasty this is!

LOUISE CANADA
25
8/29/2002

I sure won't make these again. They stuck in the pan so hard that I bent a spatula trying to get them out. Also, the topping was just really sticky unless I kept them in the frig. These just aren't worth the trouble. Sorry.