This recipe for gluten-free peanut butter oatmeal fudge bars makes a huge pan of treats, which makes it perfect for bringing to potlucks and parties. I always come home with an empty pan! These gooey, fudgy gluten-free oatmeal bars are so good, no one will know they are gluten-free.
Have you ever had revel bars? That’s what these are, but I asked around and hardly anyone I knew had ever heard of revel bars, so I left it off the title. But if you know what revel bars are then you can call these gluten-free revel bars.
I remember having revel bars for the first time when I was a little girl. My best friend Alyson’s mom always made the best desserts, and I remember sampling a revel bar in their kitchen one day. A few years ago, I suddenly remembered them and started looking for recipes.
I tried several and ended combining them and then adding my own spin of peanut butter in the filling to get these, which I think are pretty perfect!
You know I love the combination of chocolate and peanut butter together in desserts. It really is my favorite dessert combo. When I’m craving this combo, I either make gluten-free peanut butter brownies, gluten-free buckeye brownies, gluten-free Reese’s brownies, or these peanut butter oatmeal fudge bars.
These gluten-free oatmeal fudge bars are really easy to make, using ingredients you probably already have in your well-stocked gluten-free pantry.
Notes on ingredients for these gluten-free oatmeal peanut butter chocolate bars:
- Certified gluten-free oats – Be sure to use oats that are certified gluten-free. I recommend avoiding any that aren’t certified, even if they are labeled gluten-free, and also seeking oats grown under purity protocol. My favorite purity protocol, certified gluten-free oats are Bakery on Main rolled oats. I don’t recommend using quick oats.
- Gluten-free flour: As always, it is important to use a really good quality gluten-free all-purpose flour blend (not one that contains bean flours)! I’ve tested this recipe successfully with gfJules flour, King Arthur Measure for Measure and Gluten Free Mama’s Almond blend and recommend any of those.
- If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.
- Peanut Butter. Use your favorite creamy peanut butter here as long as it isn’t too oily. You want it to be a normal creamy type salted peanut butter. I recommend Peanut Butter & Co Smooth Operator as it’s certified gluten-free and yummy. If you have a peanut allergy, you can use almond butter instead as an equal substitute.
- Chocolate: I used semi-sweet chocolate chips. Use your favorite variety!
You’ll need a jelly roll baking pan for making these. The one I use and recommend is this jelly roll pan with lid, that I like because it comes with a lid too so you can cover your treats without anything sticking to the surface.
You’ll drop the dough in little mounds over the peanut butter fudge layer. This is what the finished pan of gooey treats looks like after baking, before you cut them up:
Store in an airtight container at room temp or in refrigerator.
I also freeze remaining bars for lunchbox treats. I recommend wrapping them individually in plastic wrap and then placing them all in a larger freezer Ziploc bag if you want to do that. If you pull one out in the morning to add to a lunch, keep it in the plastic wrap. It should thaw and be ready to enjoy at lunch!
Seriously, make these soon! Your family and friends will thank you!
Gluten-free Peanut Butter Oatmeal Fudge Bars Recipe:
- 2 1/2 cups certified gluten-free rolled oats or quick oats
- 2 1/2 cups good gluten-free all-purpose flour*
- 1 1/4 tsp. xanthan gum* (see note)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup butter or non-dairy alternative
- 2 cups packed brown sugar
- 2 large eggs
- 2 tsp. vanilla
- 1 1/2 cups semi-sweet chocolate chips
- 1 (14 oz.) can sweetened condensed milk
- 1/2 cup creamy peanut butter (I use Jif Natural)
- 2 tsp. vanilla
- Preheat oven to 350°. You'll be using an ungreased 15x10" jelly roll pan.
- In a medium/large bowl, stir together gluten-free oats, gluten-free all-purpose flour, xanthan gum, baking soda, and salt.
- In the bowl of your electric mixer, cream together butter and brown sugar until fluffy. Beat in eggs and vanilla.
- With your mixer on low, add oats/flour mixture and mix until completely combined. Set aside.
- In a medium saucepan, combine the chocolate chips, condensed milk and peanut butter. Cook, stirring, over low-medium heat until chocolate and peanut butter have melted. Remove from heat and stir in vanilla.
To assemble bars:
- Pat 2/3 of the dough into an ungreased 15"x10" jelly roll pan. Tip: To make this easier, either wet your fingers before pressing down on the dough, or use Saran Wrap sprayed with a little cooking spray to press down on the dough.
- Spread chocolate/peanut butter mixture evenly over dough.
- Use a small cookie scoop or tablespoon to scoop small portions of dough scattered over the chocolate layer.
- Bake at 350° for 20-25 minutes. Chocolate layer will still look moist.
- Remove from oven and allow to cool completely on a wire rack.
- Cut into squares and serve!
- Store in an airtight container at room temp or in refrigerator. I also freeze remaining bars for lunchbox treats.
*Please use a good quality gluten-free all-purpose flour. Avoid blends with bean flours or mainly rice flour as they yield a gritty or bad-tasting product.
* If the gluten-free flour blend you use already has xanthan gum or guar gum in it, then omit the xanthan gum called for in this recipe.
See blog post for notes on ingredients.
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Bakery On Main Rolled Oats - Gluten Free, Purity Protocol, 24oz (Pack of 4)
Bakery On Main Quick Oats - Gluten Free 24oz (Pack of 4)
Guittard Chocolate Chip Semisweet 12oz (Pack of 2)
Eagle Brand Sweetened Condensed Milk 4 pack of 14 oz. Cans
Jif Natural Creamy Peanut Butter
T-fal 84776 Airbake Covered Jelly Roll, Silver
OXO Good Grips Cookie Scoop, Small, Stainless Steel
or this one:
I hope you and your family enjoy these revel bars as much as we do!
If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.