Peanut Butter Finger Snacks: Easy No-Bake Recipe for Kids

Bars:

• ½ cup (113 g) butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) light brown sugar, gently packed
• 2 tsp vanilla extract
• 2 large eggs
• 1 cup (264 g) creamy peanut butter
• 1 ¾ cups (210 g) all-purpose flour (stir, spoon & level)
• 2 cups (160 g) rolled oats
• 1 tsp baking soda
• ½ tsp salt

Extras:

• 1 cup (264 g) additional creamy peanut butter (for topping)

Frosting:

• ½ cup (113 g) butter, very soft
• 1 tsp vanilla extract
• 3 Tbsp milk
• 4 Tbsp (20 g) cocoa powder
• 3 cups (360 g) powdered sugar

• For the bars: In a stand mixer, cream the softened butter with the granulated and brown sugars until light and fluffy. Add vanilla and eggs, then mix until incorporated. Add 1 cup of the peanut butter and blend thoroughly, scraping the bowl as needed.
• In a separate bowl, whisk together the flour, oats, baking soda, and salt. Gradually add the dry ingredients to the mixer and combine just until the dough comes together. Scrape the bottom of the bowl and mix briefly once more—the mixture should be moist but slightly crumbly.
• Press the mixture into a 10×15″ jelly-roll pan. Use a lightly floured rolling pin or your hands to even it out.
• Bake at 350°F (175°C) for 12–15 minutes—just until set. Avoid overbaking to prevent drying. Let the pan rest for 3 minutes out of the oven.
• While the bars are still warm, spread the remaining cup of creamy peanut butter evenly over the top. Allow the peanut butter layer to firm up; chilling the pan briefly in the refrigerator will speed this process.
• Prepare the frosting: beat the very soft butter with vanilla, milk, cocoa powder, and powdered sugar until the frosting is thick, smooth, and spreadable. Spread the frosting over the peanut butter layer. Once set, cut into bars and serve.