Gluten-Free Peanut Butter Dream Bars

Prep: 20 minCook: 37 min24 barsmediumAmerican
Gluten-Free Peanut Butter Dream Bars

Gluten-free oat and peanut butter bars with layers of sweetened condensed milk, chocolate chips, and M&Ms. A rich, chewy treat with a crispy oat crumble topping baked in two stages for texture contrast. Make-ahead friendly and customizable with holiday-colored candies.

VegetarianGluten-Free

Ingredients

Yield: 24 bars
  • 2 cup certified gluten-free rolled oats
  • ¾ cup brown sugar, firmly packed
  • 1 ½ cup gluten-free all-purpose flour
    regular all-purpose flour1:1note: omit xanthan gum if using regular flour

    5

  • ½ tsp xanthan gum(optional)
  • 1 tsp baking soda
  • ½ tsp salt
    natural peanut butter1:1tags: no added sugars

    note: may be slightly less sweet

    Full guide →
  • 1 cup salted butter, melted
  • ½ tsp pure vanilla extract
  • 14 oz sweetened condensed milk, canned
  • ½ cup creamy salted peanut butter
    natural peanut butter1:1tags: no added sugars

    note: may be slightly less sweet

  • 1 cup M&Ms, holiday colors preferred
    chopped nuts or dried fruit1:1tags: texture variation

    note: adds crunch or chewiness

  • 1 cup semi-sweet chocolate chips, or chunks
    dark chocolate chips1:1tags: deeper flavor

    4

Instructions

  1. 1

    Combine gluten-free oats, brown sugar, gluten-free flour, xanthan gum if needed, baking soda, and salt in a large bowl.

  2. 2

    Stir in melted butter and vanilla extract until the mixture is moist and crumbly.

  3. 3

    Measure and set aside 1 cup of the crumble mixture for topping.

  4. 4

    Spray a 9x13 baking pan with cooking spray and press remaining oat mixture evenly into the bottom.

  5. 5

    Bake at 375 degrees for 12 minutes.

  6. 6

    Remove from oven and let rest for 5 minutes.

  7. 7

    Whisk together sweetened condensed milk and creamy peanut butter until well mixed.

  8. 8

    Spread peanut butter mixture carefully over the baked crust.

  9. 9

    Sprinkle M&Ms and chocolate chips over the peanut butter layer.

  10. 10

    Drop small pieces of the reserved oat mixture over the top, allowing layers to show through.

  11. 11

    Bake at 375 degrees for 24-25 minutes until some parts turn golden brown.

  12. 12

    Cool completely on a rack before cutting into bars.

Tips

Tip 1

Use plastic wrap or a plastic glove sprayed with cooking oil to press the oat mixture into the pan evenly.

Tip 2

Cut reserved oat mixture into dime-sized pieces or smaller for the topping.

Tip 3

For a more generous serving, cut into smaller pieces than the standard 4x6 grid.

Good to Know

Storage

Covered in an airtight container at room temperature for up to 5 days, or refrigerated for up to 1 week.

Make Ahead

Prepare through the peanut butter layer, cover, and refrigerate for up to 8 hours before adding toppings and final bake.

Serve With

Serve at room temperature. Pairs well with cold milk or coffee.

Common Mistakes

Watch

Do not overbake the initial crust layer or the topping will be too dark.

Watch

Do not skip the 5-minute resting period after the first bake to prevent the peanut butter layer from sinking.

Watch

Do not press the oat topping too firmly or it will not create the desired crumbly texture.

Substitutions

creamy salted peanut butter→
natural peanut butter1:1tags: no added sugars

note: may be slightly less sweet

gluten-free all-purpose flour→
regular all-purpose flour1:1note: omit xanthan gum if using regular flour

5

semi-sweet chocolate chips→
dark chocolate chips1:1tags: deeper flavor

4

Full guide →
M&Ms→
chopped nuts or dried fruit1:1tags: texture variation

note: adds crunch or chewiness

Find more substitutions →