O’Henry Bars
Our O’Henry Bars recipe combines the best parts of a candy bar and a granola bar into one easy homemade treat. A chewy oat and peanut butter base topped with melted chocolate makes these bars perfect for desserts, potlucks, and everyday snacks.
O’Henry Bars Recipe
We have a Henry in our family and it’s possible that he makes us say “O Henry” every once in a while. As I was looking through recipes from old 4-H cooking competitions I knew that I had to make these for my family. After a couple experiments and modifications to the recipe, we developed a recipe for O’Henry Bars that we enjoy!
The soft and chewy texture is notable in these homemade O’Henry Bars. I would classify these bars as a great dessert or snack, but it’s possible they have been eaten for breakfast by some people in our house with great metabolisms.
As farmers during planting and harvest season, we tend to head out to work and spend most of or all day in a tractor. I have a rotation of treats to pack like these O’Henry Bars, S’mores Cereal Bars recipe, Bran Muffin recipe, and Dried Beef Pickle Wraps so our tractor operators have a snack that tastes good in between meals. As long as you keep these chocolate covered bars out of the sun they are perfect snacks for busy days.
Ingredients Needed
- Old Fashioned Oats
- Vanilla
- Butter
- Peanut Butter – creamy
- Brown Sugar
- Corn Syrup – light, Karo or store brand
- Mini Chocolate Chips – regular sized semi-sweet work fine too, mini chips tend to melt a little bit easier
How to Make Homemade O’Henry Bars
Using a large mixing bowl stir together all of the ingredients except for the chocolate chips very well.
Spread into a lightly greased 10 x 15″ jelly roll pan. Bake for 7 minutes.
Remove the pan from the oven and sprinkle the chocolate chips evenly over the top. Bake an additional 5 – 7 minutes and spread evenly or swirl melted chocolate to make a fun pattern.
Smoothing The Chocolate
We tested using a silicone spatula and butter knife in our kitchen to smooth the softened chocolate chips.
The spatula starts fine, but when you use it to go over the chocolate a second time to put a finishing touch on the bars it actually makes the finish worse.
We found that the spatula got caught on pieces of oats that might be sticking up and pulled them up even more. The butter knife was easier to manipulate and know what pressure is helpful to smooth the chocolate.
These dessert bars taste great when eaten warm or at room temperature. Cover with plastic wrap or store in an airtight container.
Store in the refrigerator if planning to keep for more than three days.
Jennifer’s Recipe Tips & Tricks
- Old fashioned oats taste much better in this recipe than quick oats.
- 6 cups of oats is roughly equal to a small canister of oats.
- I like mini chocolate chips because they melt more quickly and spread more easily, but regular sized chips will also work well.
Other Delicious Candy Bar Desserts
O’Henry Bars
Ingredients
- 6 cups old fashioned oats
- 1 1/2 tablespoons vanilla
- 2/3 cup butter melted
- 1 cup peanut butter
- 1 cup brown sugar packed
- 3/4 cup light corn syrup
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 375℉. Grease a 15" jelly roll pan. Mix all ingredients except chocolate chips well.6 cups old fashioned oats, 1 1/2 tablespoons vanilla, 2/3 cup butter, 1 cup peanut butter, 1 cup brown sugar, 3/4 cup light corn syrup
- Press flat into greased pan. Bake for 7 minutes.
- Remove from oven and sprinkle chocolate chips over top. Bake additional 5 – 7 minutes until chocolate melts. Use butter knife to spread chocolate evenly over the top.1 cup mini chocolate chips
- Cut into squares while warm.
Notes
- 6 cups of oats is roughly equal to a small canister of oats.
- I like mini chocolate chips because they melt more quickly and spread more easily, but regular sized chips will also work well.
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Rate This Recipe Pin This RecipeRecipe originally shared on May 28, 2019 with pictures updated on August 25, 2026.
this looks amazing. do you think they would freeze well?
Thank you! I haven’t tried freezing them yet, but I do think they would freeze well. Please let me know if give that a try!
they froze great!!
These are awesome! I have made them several times this summer at the request of my husband. I love that I can freeze them as well.
I decided to make these after reading all the positive comments – but not sure what happened. I felt there were too many oats, it seemed very dry when I pressed it in the pan but went for it anyways. They taste good but. even the chocolate chips didn’t co-operate – they didn’t melt, they just sort of crumbled instead.. Next time I’ll go by feel and look and maybe use a cup less of oats to see if it holds together better.
I made these a great deal more healthy! I used Splenda brown sugar, natural peanut butter, and sugar free harmless honey instead of corn syrup. I definitely go by texture and add gluten free oats a small amount at a time. Dark chocolate on top or sugar free chips. My kids love them!
May I use a 9×13 pan.? Is so , do I bake longer than 7 minutes? Thank you. I’m having a yard sale with friends and I prepare a lunch for them.
Hey There! I think that should work! I would increase the first baking interval to 12 to 15 minutes and then add chocolate chips and bake again until melted. I hope you enjoy! ~Jennifer