Freezer Breakfast Burritos

I’m a huge proponent of batch cooking and stocking your freezer with portioned meals that you can just grab-reheat-and-go! Not only are these make-ahead freezer breakfast burritos a great answer to the “I’m too busy to make breakfast” conundrum, but for someone who loves breakfast for dinner as much as I do, these burritos make a fast and easy anytime meal. #brinner

Originally posted 1-9-2011, updated 3-15-2020. You can download the original version here.

Freezer-Friendly Homemade Breakfast Burritos

What Can I Add to Breakfast Burritos?

I kept my breakfast burritos super simple with just eggs, cheese, sautéed peppers and onions, and cooked ham, but this is another wonderfully flexible recipe. You can skip the ham to make them vegetarian, or switch them up with any of the following ingredients:

  • Meat (cooked): bacon, breakfast sausage
  • Vegetables: hash browns (cooked), avocado, green onion, jalapeño, pickled red onions, spinach
  • Beans: black beans, hummus
  • Cheeses and Sauces: Monterey jack or pepper jack, cotija, feta, taco sauce (sparingly), salsa (thick type, not a watery variety), guacamole

I do not suggest adding sour cream to your breakfast burritos because sour cream doesn’t hold up well to freezing and thawing. Instead, serve sour cream on the side for dipping after reheating.

How Long do Breakfast Burritos Lasts?

I always suggest using up your frozen food within three months for best quality. Frozen goods slowly lose moisture and develop freezer burn over time, so while you may get longer freezer life out of them, the quality will slowly diminish the longer they are stored. So, make sure to label and date everything that goes in your freezer! 🙂

How to Reheat Freezer Burritos

You’ll have the best results if you let the burrito thaw in the refrigerator overnight or until they are no longer frozen solid in the middle. Reheating from the chilled state instead of straight from the freezer takes less heat and makes it easier to reheat without overcooking the egg. Reheating from a refrigerated, non-frozen state can be done in the microwave (1-2 minutes on high), or in a skillet over medium-low heat until the tortilla is nice and crispy and the insides are heated through. A toaster oven is also a great option, although I don’t own one so I was not able to test the cooking time needed.

If you do need to reheat straight from the freezer, I suggest using the defrost function on your microwave fist for 3-5 minutes to help defrost the inside, before microwaving on high for 1-2 minutes. Cooking times in the microwave will vary depending on the wattage of your microwave.

How to Prevent a Soggy Freezer Burrito

Overcooking eggs during reheating is probably the biggest culprit of a soggy breakfast burrito. As eggs continue to cook, the protein molecules seize up and squeeze out water. So, to prevent the eggs from expelling a ton of liquid, reheat only until the burritos are warmed through.

Another culprit is using ingredients that contain a lot of water. Avoid using salsa that are very watery, and if using high-water content vegetables, just make sure to sauté them first to remove some of their moisture.

A hand holding half of a breakfast burrito with the open cut side facing the camera.

 
A hand holding half of a breakfast burrito with the open cut side facing the camera.

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Freezer Breakfast Burritos

Make ahead breakfast burritos are an easy reheatable and portable breakfast meal prep idea. Including options for vegetarian or other add-ins! BudgetBytes.com
Total Cost $11.29 recipe / $1.41 serving
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 615.36kcal
Author Beth – Budget Bytes

Ingredients

  • 8 oz. cheddar $1.69
  • 1 yellow onion $0.32
  • 1 bell pepper $1.00
  • 2 Tbsp butter, divided $0.26
  • 2 pinches salt and pepper $0.05
  • 1 lb. cooked ham $3.75
  • 12 large eggs $2.79
  • 8 large flour tortillas (burrito size) $1.39

Instructions

  • Begin by preparing all of the filling ingredients for the breakfast burritos. Shred the cheddar, if not purchased pre-shredded.
  • Dice the onion and bell pepper. Add the onion and bell pepper to a large skillet with ½ Tbsp butter and sauté over medium heat until the onions are soft and translucent (about 5 minutes). Season the bell pepper and onion with a pinch of salt and pepper. Transfer the bell pepper and onion to a bowl.
  • Dice the ham, then add it to the skillet with another ½ Tbp butter. Sauté the ham over medium heat until it is browned (about 5 minutes). Transfer the ham to a separate bowl and clean the skillet.
  • Crack 12 eggs into a bowl and lightly whisk. Add the last tablespoon butter to the skillet and heat over medium. Once the skillet is hot, spread the butter to coat the surface, then pour in the whisked eggs.
  • Push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs have set, but the eggs still look moist. Do not over cook the eggs or they’ll become dry. Season the eggs with a pinch of salt and pepper.
  • To assemble the burritos, add a scoop of scrambled eggs to the middle of each tortilla, then top with a scoop of cooked bell pepper and onion, a handful of cheese, and some of the cooked ham.
  • To roll the burritos, first fold the tortilla up from the bottom, then fold in the sides, and then finish rolling the burrito up until it has closed. Wrap each burrito in parchment paper using the same folding and rolling method (bottom up, sides in, finish rolling up). Label each burrito on the parchment paper or on masking tape
  • Transfer the wrapped burritos to freezer bags, label and date the bags, then place in the freezer.

To Reheat Breakfast Burritos

  • Transfer the breakfast burrito to the refrigerator the day before to thaw. Once thawed, microwave on high for 1-2 minutes, or heat in a skillet over medium-low, about 5 minutes on each side, or until the tortilla is crispy and the insides are warm.
  • To reheat from frozen, use the microwave’s defrost setting for about 5 minutes, then microwave on high for 1-2 minutes, or until heated through.

Nutrition

Serving: 1burrito | Calories: 615.36kcal | Carbohydrates: 47.38g | Protein: 33.31g | Fat: 30.54g | Sodium: 1243.15mg | Fiber: 1.69g

Scroll down for the step by step photos!

The open sides of a cut open breakfast burrito held toward the camera, close up.

How to Make Freezer Breakfast Burritos – Step by Step Photos

Shredded cheddar on a cutting board with the cheese grater.

Prepare all the components of the breakfast burritos before assembly. Shred one 8oz. block of cheddar cheese (or whatever flavor cheese you prefer–pepper jack is also awesome in these!).

 

Sautéed peppers and onions in a skillet

Dice one onion and one bell pepper. You can use any color bell pepper, I just happened to have an extra orange pepper, so I used that. Add the pepper and onion to a skillet with ½ Tbsp butter and sauté over medium until the onions are soft and translucent. Season the peppers and onions with a pinch of salt and pepper, then transfer them to a bowl.

Cooked ham in the skillet

Dice one pound of cooked ham. Add the ham to the skillet with another ½ Tbsp of butter and cook over medium until the ham is browned. Transfer the cooked ham to another bowl. Clean out the skillet.

Whisked eggs in a bowl

Whisk one dozen eggs in a bowl. I like to only lightly whisk my eggs because I enjoy some ribbons of whites and yolks in my scrambled eggs. You can use less or more eggs, if you prefer, but using 12 eggs for 8 burritos will give you 1.5 eggs per burrito, which I find to be a good compromise between budget and quantity.

Cooked eggs in the skillet

Melt the remaining tablespoon of butter in the skillet over medium heat. Once the butter is melted and the skillet is heated, pour in the whisked eggs. Gently push the eggs in toward the center of the skillet as they set on the bottom, until most of the eggs are set, but they still look moist. Avoid over cooking the eggs or they will become dry. Season the scrambled eggs with a pinch of salt and pepper.

Build breakfast burritos, eggs on tortillas first

Now that all the components are prepared, it’s time to start assembling the burritos. You can do this one at a time, or lay out all eight tortillas and do them together if that makes it easier for you to divide the ingredients evenly between all eight. Begin with the scrambled eggs.

Add peppers, onions, and cheese to breakfast burritos

Next, add a scoop of the cooked peppers and onions, and a handful of shredded cheese.

Cooked ham added to the breakfast burritos

Finally, add some of the cooked ham to the breakfast burrito (or leave it out if you want to make plain egg and cheese burritos).

Fold and roll breakfast burritos

To roll the breakfast burritos, first roll up the bottom, then fold in the sides, and then finish rolling up from the bottom until it is closed.

Breakfast burrito wrapped in parchment paper and labeled.

Place the rolled breakfast burrito on a square of parchment paper, then use the same rolling technique to wrap it in paper (bottom up, sides in, then finish rolling up). Label your breakfast burrito (I used sharpie on the parchment, but you can also do masking tape and then write on that).

Breakfast burritos in freezer bags

Then place your wrapped breakfast burritos in freezer bags, label the bags with name and date, and transfer to the freezer. For reheating instructions, refer to the text above the recipe card for options.

A reheated breakfast burrito on a plate with a newsprint liner, two small dishes of salsa and sour cream, a tangerine and cup of coffee on the side

And then pat yourself on the back because you have amazing breakfasts prepared and ready to go! (serving suggestion: salsa or sour cream for dipping). 

The post Freezer Breakfast Burritos appeared first on Budget Bytes.

Quick Tomato Sauce

You can skip the jarred sauce! This is super quick, easy, fresh and so so good using pantry staples. Just 30 minutes start to finish!

Quick Tomato Sauce - You can skip the jarred sauce! This is super quick, easy, fresh and so so good using pantry staples. Just 30 minutes start to finish!

So I know there’s been a shortage of a few things at the stores with this self-quarantine: primarily toilet paper and Purell. But if you try to hit a grocery store, you’ll notice that all the jarred pasta sauces are gone as well!

But don’t worry, guys. I have the quickest, easiest tomato sauce recipe using pantry staples, dried herbs and ground beef. Best of all, this will freeze so beautifully!

So who needs jarred pasta sauce? Nope, not us. We have a fresh, homemade sauce made in minutes. When everyone is ready, boil up your favorite pasta and serve. EASY!

Quick Tomato Sauce - You can skip the jarred sauce! This is super quick, easy, fresh and so so good using pantry staples. Just 30 minutes start to finish!

Quick Tomato Sauce

You can skip the jarred sauce! This is super quick, easy, fresh and so so good using pantry staples. Just 30 minutes start to finish!

Print Recipe

15 minutes15 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 small onion, diced
  • 1 celery rib, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 cup tomato paste
  • 1/4 cup dry red wine
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can fire roasted petite diced tomatoes
  • 1/2 teaspoon sugar
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground pepper, to taste

Directions:

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add ground beef, onion and celery, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. Stir in garlic, oregano and basil until fragrant, about 1 minute. Stir in tomato paste.
  3. Stir in red wine, scraping any browned bits from the bottom of the pot.
  4. Stir in tomatoes and sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.*
  5. Remove from heat; stir in Parmesan and butter until melted, about 1 minute; season with salt and pepper to taste.
  6. Serve with desired pasta.

Notes:

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Quick Tomato Sauce appeared first on Damn Delicious.

Sticky Honey Garlic Butter Shrimp

Sticky Honey Garlic Butter Shrimp are coated in the most amazing sticky honey garlic butter soy sauce. This is a quick 20 minute meal that you will make again and again!

You can’t go wrong with shrimp recipes that are quick and easy to make! Creamy Garlic Shrimp Alfredo Pasta, Lemon Garlic Shrimp Scampi Recipe or Cajun Garlic Shrimp and Grits are a few of our favorite family meals.

Sticky Honey Garlic Butter Shrimp

Since the New Year has started I made a goal to make dinner at home more. The holidays were crazy and it is so nice to settle down a bit. I love cooking at home and eating together at night is just so much better. We started our week off with this amazing Honey Garlic Butter Shrimp. I am not even the biggest fan of shrimp… the hubby is… and this is one of the best meals that I have ever had!! Add some fried rice or white rice and this is a complete meal your family will love!

Honey, garlic, soy sauce, and butter. Seriously my favorite flavors in one. I use them in so many recipes because it is just so dang good!! It is easy to make and the flavor is incredible. It coats the shrimp perfectly and creates such a flavorful and sticky sauce! But my favorite part is that this meal was ready in under 30 minutes. You can have amazing meals for your family at night that require little effort but are restaurant quality. You are going to love the sticky sauce on this shrimp and this will be a meal that you want to make again and again!

Sticky honey garlic butter shrimp up close with green onions garnished over top.

Honey Garlic Butter Shrimp Ingredients:

  • Honey: Makes everything sticky but it makes it a little sweeter too!
  • Soy Sauce: One of my favorite sauces to add to shrimp. It has a sweet and salty flavor that cooks well in shrimp.
  • Garlic: You can never have enough garlic. This hint of garlic will balance out the flavors.
  • Lemon: A squeeze of lemon is just what is needed to have a fresh, zest flavor.
  • Shrimp: Large is best and ready to cook.
  • Butter: Will be melted as you are cooking the shrimp in the skillet.
  • Green Onions: Used for color and garnishing the shrimp.

How do you make Honey Garlic Butter Shrimp?

  1. Marinate the shrimp: In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
  2. Melt the butter: In a medium sized skillet add the butter. Add the shrimp and discard marinade. Season with salt and pepper.
  3. Cook shrimp: Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side.
  4. Add the sauce with the shrimp: Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

Making the honey garlic butter sauce and marinated the shrimp in it, then cooking the shrimp in a skillet with butter and pouring the remaining honey garlic butter sauce over top the cooking shrimp.

What is the best shrimp to use?

There most common types of shrimp found in markets are pink or white shrimp, both are great to use in this recipe. Make sure to select a jumbo-sized shrimp, look for 16 to 20 count (or pieces) per pound. This will ensure that the shrimp does not overcook quickly when sauteed.

Jumbo size also gives a nice two-bite piece for a heartier entree. Feel free to remove the tails to make it easier to eat. Frozen shrimp can also be used, run them under cool water until the ice melts, or defrost them the night before and drain well.

How long do you cook the shrimp?

When the shrimp are no longer pink in color and is taking on more of an opaque white color, is when I would consider them done. You do want to keep an eye on how white they do get and assure they do not overcook.

Keeping an eye on size reduction in the shrimp as well is a great way to watch how “done” your shrimp are getting. I like to leave the tails on the shrimp when cooking them. It does add extra flavor; however, if you prefer to peel the whole shrimp or purchase them that way, that is fine too.

Can you overcook shrimp?

The exterior of the shrimp should be pink with red tails and the flesh is slightly opaque and a little “white” in color. If it is too bright white in color, then the shrimp may be overcooked.

Sticky honey garlic butter shrimp on a plate with broccoli and lemon garnishes.

 

Looking for more Shrimp recipes?! Here are some!

  • Shrimp and Asparagus Skillet 
  • Copycat Bang Bang Shrimp
  • Sweet and Sour Shrimp
  • Easy Shrimp Tacos
  • Fiery Shrimp Diablo

 

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Sticky Honey Garlic Butter Shrimp

Sticky Honey Garlic Butter Shrimp are coated in the most amazing sticky honey garlic butter soy sauce. This is a quick 20 minute meal that you will make again and again!
Course Main Course
Cuisine American
Keyword shrimp, honey shrimp, sticky, sticky honey shrimp, garlic butter, butter shrimp
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 304kcal
Author Alyssa Rivers

Ingredients

  • 1/2 cup Honey
  • 1/4 cup Soy Sauce
  • 3 cloves Garlic minced
  • 1 small Lemon Juice from lemon
  • 1 pound Large Shrimp peeled and deveined
  • 2 Tablespoons Butter
  • Green Onions for garnish

Instructions

  • In a small bowl whisk honey, soy sauce, garlic and lemon. Add half of the sauce to the shrimp and let marinate for 30 minutes.
  • In a medium sized skillet add the butter. Add the shrimp and discard marinade. Season with salt and pepper.
  • Turn the heat to medium high. Cook until the shrimp turns pink about 2 minutes each side.
  • Add the reserved marinade and pour over shrimp. Cook until the sauce starts to thicken and coats the shrimp. Garnish with green onions.

Notes

Updated on March 15, 2020

Original Post on June 11, 2019

Nutrition

Serving: 4people | Calories: 304kcal | Carbohydrates: 36g | Protein: 25g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 301mg | Sodium: 1743mg | Potassium: 153mg | Fiber: 1g | Sugar: 35g | Vitamin A: 175IU | Vitamin C: 5.5mg | Calcium: 174mg | Iron: 2.9mg

Keto Caramel Sauce

Learn how to make the BEST most creamy ket friendly caramel out there! This recipe is so EASY to make and is only made with 3 ingredients and just 1 carb per serving!

Keto sweets and desserts are probably the only things keeping me sane when I’m on the keto diet. When the sweet cravings come in it’s so easy to go and grab anything sweet and just inhale it so I’ve come up with pantry staples that are always available for emergency cravings.

This keto-friendly caramel is one of my faovrite keto staples to have on hand because it lasts a long time, is super delicious out of the jar and can be used as a topping for ice-cream and desserts to give them a tasty twist.

WHAT YOU WILL NEED TO MAKE KETO CARAMEL

To make this keto caramel you only need 3 ingredients and about 20 minutes of time. Here’s what you will need:

Heavy cream: heavy cream is great for this recipe because it’s low in carbs and makes the most creamy caramel sauce.

Allulose: after testing the recipe with multiple sweeteners, we’ve found allulose is the only sugar to mimic traditional granulated sugar when making caramel. It caramelizes very well and makes a super creamy texture with no after taste.

Vanilla: Use good quality vanilla and be sure to avoid vanilla extracts with added sugars.

HOW TO MAKE KETO CARAMEL SAUCE

To make the keto caramel sauce, simply whisk the heavy cream, sweetener, and vanilla in a large pot or deep pan on high heat until it begins to turn golden and has reduced in quantity by half.

This step will take a while and it will feel as if the caramel will never turn gold but rest assured as soon as it does begin to caramelize, the process will speed up much faster.

TIPS & TRICKS TO SPEEDING UP THE CARMALIZATION

Use a large pot or a pan that is a large pan that is deep enough so the mixture doesn’t bubble over. Using a large dish will help the mixture spread out and distribute the heat evenly which in turn will speed up the cooking process.

Use high heat. Use the highest burner you can find ad the high heat will speed up the caramelization.

Be sure to keep whisking. Keep an eye on the caramel at all times so it doesn’t bubble over and cause a mess!

Lastly, be sure to let it cool before devouring because it’s SO GOOD. These steps might seem like a lot but trust me, it’s worth the extra effort and is so DELICIOUS!!

HOW TO STORE CARAMEL

This keto caramel sauce can be stored in the fridge an airtight container for up to 3 weeks. Additionally, it is safe on brownies, cakes, and desserts for up to 3 weeks are room temperature. It can also be frozen for up to 2 months.

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Keto Caramel Sauce

Learn how to make the BEST most creamy ket friendly caramel out there! This recipe is so EASY to make and is only made with 3 ingredients and just 1 carb per serving!
Course sauces
Cuisine American
Keyword caramel, carmel, keto, low-carb
Prep Time 5 minutes
Cook Time 15 minutes
Servings 32 tablespoons
Calories 77kcal

Ingredients

  • 1 cup Allulose granulated
  • 3 cups heavy cream
  • 1 teaspoon vanilla extract

Instructions

  • Whisk heavy cream and allulose in a medium-large saucepan over high heat, whisking and keeping a close eye on it so it doesn’t bubble over, until brown and thickened and has reduced by half.
  • The caramel will take 10-20 minutes to turn golden depending on the size (width) of your pot and how hot your stove-top is. Once the caramel is golden, turn off the heat and allow to cool for 5-10 minutes before transferring into a mason jar or airtight container.
  • Store at room temperature for up to 3 days or in the fridge for up to 3 weeks.

Notes

Nutritional info is per tablespoon and is less than 1 net carb per serving! 

Nutrition

Serving: 1serving | Calories: 77kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 8mg | Potassium: 17mg | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

The Best Peanut Butter Bars

These peanut butter bars are thick, rich and heavenly! A thick layer of peanut butter with rolled oats mixed together making a creamy filling with a smooth chocolatey frosting that is an irresistible combination.
Followers love these peanut butter bars with the peanut butter, chocolatey taste. Add a twist with these crunchy peanut butter bars and enjoy that crunchy munch treat!

Peanut Butter Bars

I call these babies the devil. Probably because you can’t eat just one. They sit there and tempt you and you eat them all square by square. I have this recipe memorized because people always ask me to make them. They make a lot. You could feed a small army with them. Or keep half for yourself. I  usually cut them in little squares so I feel better about eating 100 of them. True story. I made these and my Cafe Rio Pork on me and my hubby’s second date. Yeah. We are married now. They are that good. This is definitely a recipe to try and keep in the recipe box!
The perfect combination of peanut butter and chocolate. Every bite is amazing with rich chocolate and sweet peanut butter with rolled oats for a great texture. All together this is the best dessert paired together. For more chocolate, peanut butter combination try these amazing Reese’s peanut butter cookies or no bake buckeye peanut butter balls for more delicious treats that are simple to make. These simple peanut butter bars are truly the best and take pantry staples to help make these in no time.

Peanut Butter Bar Ingredients:

Simple ingredients for this simple peanut butter bar recipe. It is easy to make and only takes minutes to mix together. It all comes together perfectly making this a quick and simple treat everyone will love.

  • Brown Sugar: This is where the rich comes from. The sweetness from the brown sugar is more delicious.
  • White Sugar: Adding in the sweetness with the brown sugar is pure sugar goodness!
  • Butter: The butter will combine all the ingredients together as it is being blended.
  • Peanut Butter: Creamy is best and this peanut butter is the most important ingredient.
  • Eggs: Bind the ingredients together with eggs in the mix.
  • Salt: Just a pinch will do the trick!
  • Baking Soda: Help the peanut butter filling to rise as it is baking.
  • Rolled oats: Thickens and creates a soft, smooth taste.
  • Flour: All purpose flour is best and will thicken the peanut butter bars in the pan.
Frosting:
  • Butter: Soften your butter to help make the frosting smooth.
  • Cocoa: Creates a chocolatey taste.
  • Vanilla: Just a dash for flavor!
  • Milk: Makes the frosting nice and creamy.
  • Powdered Sugar: Sweetens the frosting and thickens it at the same time.

How to Make Peanut Butter Bars:

  1. Cream together: Preheat oven to 350 degrees. Cream together the brown sugar, white sugar, butter, and peanut butter.
  2. Add in: Add the eggs, salt, baking soda, rolled oats, and flour. Blend until until it is all mixed together.
  3. Layer the peanut butter filling: Spread on a large 15×9 inch pan. Bake for 15 minutes, no longer, and let cool completely.
  4. Spread peanut butter on top (optional): After cooled spread a thin layer of peanut butter on top of the cookie. I use about 1/2 cup and soften it in the microwave so it is easier to spread.
  5. For the frosting: Melt butter and add the cocoa. Remove from heat and add the powdered sugar, vanilla, and milk. Mix together very well and spread the final frosting layer on the very top. Also I have found that if you let the bars chill with the frosting in the fridge for an hour, the frosting will set up faster so that you can consume them quicker. 🙂

The Recipe Critic Pro Tip:

My advice is to give most of these away. You will eat them slowly until too many are consumed. Make sure you have a tall glass of milk to go with them! These are seriously the best that I have tried and a recipe you will want to make again and again!

Peanut butter bars sliced up and sitting in the photo.

 

Tips for Making Peanut Butter Bars:

  • Peanut butter: Creamy peanut butter is best but if you prefer a little more crunch in your bars then try it with the crunchy peanut butter.
  • Rolled oats: If you do not have rolled oats, graham cracker crumbs will also work in replace of them. The bars will not be as full but they will have the same concept.
  • Frosting: Make these even easier and buy store bought chocolate frosting to spread over top of the peanut butter filling.
  • Prepare pan: It is best to line the pan with aluminum foil or parchment paper before adding the peanut butter filling. When slicing them, it will be easier to lift the bars out of the pan with the foil or paper on the bottom.
  • Storing: Place bars in an airtight container and store in the refrigerator for 3 to 5 days long.

More Delicious Dessert Bar Recipes to Try:

  • Snickerdoodle Bars Recipe
  • No Bake Butterscotch Bars
  • Neiman Marcus Bars
  • Perfect Lemon Bars
  • Berry Swirl Cheesecake Bars
Peanut butter bars stacked on top of each other.

Print

Peanut Butter Bars

These peanut butter bars are thick, rich and heavenly! A thick layer of peanut butter with rolled oats mixed together making a creamy filling with a smooth chocolatey frosting that is an irresistible combination. 
Course Dessert
Cuisine American
Keyword peanut butter bars, peanut butter bars recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 Bars
Calories 457kcal
Author Alyssa Rivers

Ingredients

Peanut Butter Filling:

  • 1   cup Brown Sugar
  • cup White Sugar
  • cup Butter
  • 1 cup Peanut Butter
  • 2 Eggs
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 2 cup Rolled Oats
  • 2 cup Flour

Frosting:

  • 1/2 cup Butter
  • 3 Tablespoons Cocoa
  • 1 teaspoon Vanilla
  • 6 Tablespoon Milk

Instructions

  • Preheat oven to 350 degrees.  Cream together the brown sugar, white sugar, butter, and peanut butter.
  • Add the eggs, salt, baking soda, rolled oats, and flour.  Blend until until it is all mixed together.
  • Spread on a large 15×9 inch pan.  Bake for 15 minutes, no longer, and let cool completely.
  • After cooled spread a thin layer of peanut butter on top of the cookie.  I use about 1/2 cup and soften it in the microwave so it is easier to spread.
  • For the frosting, melt butter and add the cocoa.  Remove from heat and add the powdered sugar, vanilla, and milk.  Mix together very well and spread the final frosting layer on the very top.  Also I have found that if you let the bars chill with the frosting in the fridge for an hour, the frosting will set up faster so that you can consume them quicker. 🙂

Notes

Updated on March 14, 2020

Original Post on June 15, 2012

Nutrition

Calories: 457kcal | Carbohydrates: 49g | Protein: 8g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 455mg | Potassium: 209mg | Fiber: 3g | Sugar: 28g | Vitamin A: 571IU | Calcium: 42mg | Iron: 2mg
Two peanut butter bars stacked on top of each other being held by a hand.