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Baking recipe · from the recipe book

Salted Peanut Butter Oat Blondies

Chewy, buttery blondies packed with peanut butter, toasty oats and crunchy roasted peanuts on top, with deep brown-sugar notes.

Salted Peanut Butter Oat Blondies

Ingredients

  • ½ cup130 gPeanut butter, no salt addedcreamy, at room temperature
  • ⅓ cup70 gUnsalted buttermelted and slightly cooled
  • ¾ cup packed180 gBrown sugarpacked
  • 1 large50 gEggsat room temperature
  • 1½ tsp6 gVanilla extract
  • 1 cup110 gAll-purpose flour
  • ¾ cup70 gOld-fashioned rolled oats
  • ¾ tsp4 gBaking powder
  • ¼ tsp2 gSalt
  • ⅔ cup90 gDry-roasted peanuts, unsaltedroughly chopped
  • ¾ tsp3 gCanola oilfor greasing the pan

Steps

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch square pan with the canola oil and line it with a parchment sling.
  2. Roughly chop the dry-roasted peanuts and divide them: set aside one third for the topping and keep the remaining two thirds for the batter.
  3. In a large bowl, whisk the melted butter, creamy peanut butter and brown sugar until smooth and glossy.
  4. Whisk in the egg and vanilla until fully combined.
  5. In a separate bowl, stir together the flour, oats, baking powder and salt to make the dry mixture.
  6. Fold the dry mixture into the peanut butter mixture until just combined, then fold in the two thirds of the chopped dry-roasted peanuts set aside for the batter.
  7. Spread the batter evenly in the pan and scatter the remaining one third of the chopped dry-roasted peanuts over the top, pressing them in lightly.
  8. Bake 24–28 minutes, until the edges are golden and a toothpick in the center comes out clean or with a few moist crumbs.
  9. Cool in the pan on a rack for at least 45 minutes so the blondies set, then lift out with the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Peanuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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