• Prep Time 20 minutes
  • Bake Time 35 minutes
  • Makes 36 bars
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 2 cups Robin Hood® Oats
  • 1 3/4 cups brown sugar, firmly packed
  • 1 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup butter
  • 1 egg, beaten
  • 1 can Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1 cup semi-sweet chocolate chips

Serving Size: 36 bars


Serving Size: 36 bars

  • Preheat oven to 350°F (175°C). Grease a 9” x 13” (3L) pan and line with parchment paper.
  • Combine first 5 ingredients in large mixing bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Remove 1 ½ cups (375mL) of crumbs and reserve for topping. Add egg to remaining crumbs in large bowl.
  • Press into bottom of prepared pan. Bake 15 minutes. Combine condensed milk and peanut butter and drop over partially baked crust.
  • Add chocolate chips to reserved crumb mixture. Sprinkle evenly over peanut butter filling. Bake 15 to 20 minutes or until just beginning to set. Cool on wire rack. Cut into bars.


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